Old Fashioned Custard Pie

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READY IN: 30mins
SERVES: 6
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prepare pie shell and chill thoroughly, at least 30 minutes in the fridge.
  • Preheat oven to 425 degrees.
  • Scald milk over low heat. You can skip this step, but your custard will be a little “weepy.”.
  • In separate bowl, whisk eggs a little, then add sugar and salt and stir.
  • Beat in scalded milk, only a little at a time (to avoid coagulating the eggs), stirring constantly. Stir in vanilla.
  • Pour through strainer into chilled pie shell, removing as much foam as possible (foam makes the pie-top burn).
  • Sprinkle nutmeg or cinnamon on top to settle any remaining foam. Best to sprinkle by hand in order to get a super-light dusting over the top; avoid clumping.
  • Set pie at a lower height in your oven, not too close to the top.
  • Bake about 20 minutes, then cover crust with aluminum foil and turn oven down to 325 degrees. Continue baking for another 20-25 minutes, until you can insert a knife and it comes out clean, and filling's not too jiggly.
  • We prefer this pie eaten warm, but it’s also excellent cold. Let it set a little before cutting so that it will keep it’s shape.
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