Old-Fashioned Custard Pie is a classic dessert that brings back nostalgic memories of family gatherings and homemade treats. This simple yet elegant pie is made with a rich, creamy custard filling and a buttery, flaky crust. Perfect for any occasion, this pie is sure to be a hit with both young and old alike.
Ingredients:
- 1 unbaked pie crust (9 inch)
- 3 large eggs
- 1/2 cup of sugar
- 1/4 teaspoon of salt
- 1/2 teaspoon of pure vanilla extract
- 1/4 teaspoon of nutmeg
- 2 1/2 cups of milk, heated until just warm
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Prepare the Pie Crust:
- Roll out the unbaked pie crust and fit it into a 9-inch pie dish. Trim and crimp the edges as desired.
- Make the Custard Filling:
- In a large bowl, whisk together the eggs, sugar, salt, vanilla extract, and nutmeg until well combined.
- Gradually add the warm milk to the egg mixture, whisking constantly to prevent the eggs from curdling.
- Pour the Filling into the Crust:
- Pour the custard mixture into the prepared pie crust.
- Bake the Pie:
- Carefully place the pie in the preheated oven. Bake for 45-50 minutes, or until the custard is set but still slightly wobbly in the center. A knife inserted near the center should come out clean.
- Cool the Pie:
- Remove the pie from the oven and let it cool completely on a wire rack. The custard will continue to set as it cools.
- Serve and Enjoy:
- Once cooled, slice and serve the pie. Enjoy it plain or with a dollop of whipped cream.
Cook Notes:
- Preventing a Soggy Crust: To avoid a soggy bottom, you can blind-bake the pie crust for 10 minutes before adding the filling.
- Heating the Milk: Warm the milk gently. It should be warm to the touch but not hot, to avoid cooking the eggs when mixed together.
- Nutmeg Substitute: If you don’t have nutmeg, you can use a pinch of cinnamon for a different flavor profile.
Variations:
- Spiced Custard Pie: Add a pinch of ground cinnamon and a dash of ground cloves to the custard mixture for a warm, spiced flavor.
- Coconut Custard Pie: Stir in 1/2 cup of shredded coconut into the custard filling before baking for a delightful coconut twist.
- Chocolate Custard Pie: Melt 1/2 cup of semi-sweet chocolate chips and mix them into the custard filling for a chocolatey version of this classic pie.
Keto and Low Carb Versions:
- Keto-Friendly Crust: Use an almond flour pie crust instead of a traditional flour crust to make the pie low-carb.
- Low Carb Sweetener: Replace the sugar with a low-carb sweetener like erythritol or stevia to reduce the carbohydrate content.
Old-Fashioned Custard Pie is a timeless dessert that combines simplicity with rich, comforting flavors. This recipe is perfect for any gathering, holiday, or just a sweet treat for yourself. With its creamy texture and sweet, nutmeg-spiced flavor, this pie is sure to become a favorite.
FAQs:
- Can I use a store-bought pie crust?
- Yes, a store-bought pie crust works well for this recipe if you want to save time.
- How do I store leftover custard pie?
- Store leftover pie in the refrigerator, covered with plastic wrap, for up to 3 days.
- Can I freeze custard pie?
- Custard pie does not freeze well as the texture may become watery upon thawing. It’s best enjoyed fresh.
- What type of milk should I use?
- Whole milk works best for a rich and creamy custard. You can use 2% milk, but avoid skim milk as it lacks the necessary fat content.
- How can I tell if the custard is set?
- The custard is set when a knife inserted near the center comes out clean, and the center should still have a slight wobble.
Enjoy making and sharing this Old-Fashioned Custard Pie with your friends and family. It’s a deliciously simple dessert that’s perfect for any occasion!