Learn how to make this Egg Custard Pie recipe, a reader favorite dessert.
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A Custard of a Pie
Karen Jo Higginbotham, of Palm Bay, Florida, requested a recipe for a good egg custard pie.
Several readers sent their recipes, and Mary Miller, of Boonville, Indiana, sent these tips for making and storing custard pie:
- Don’t skip partially baking the pastry shell. The delicate custard can’t withstand the higher temperature needed for a golden brown crust.
- Place the partially baked pastry shell on the oven rack, then pour custard into shell. This will help prevent possible spills.
- A custard pie is done when the amount of liquid in the center of the filling is smaller than a quarter; the filling will continue to set after the pie is removed from the oven. You can also test the doneness by inserting a knife near the center of the pie. If it comes out clean, the pie is done. Inserting the knife, however, may cause the filling to crack. If a custard pie is overbaked, the filling may weep.
- Cool the pie on a wire rack for at least an hour. Cover with plastic wrap and refrigerate up to 2 days. The filling won’t remain smooth and creamy if it’s frozen.
Sylvia Boen, of Clarksville, Arkansas, sent this basic recipe.
Egg Custard Pie Recipe
1 unbaked 9-inch pie crust
3 eggs, slightly beaten
2/3 cup sugar
1 teaspoon vanilla
1/3 teaspoon salt
1/4 teaspoon nutmeg
2 1/4 cups milk
Heat oven to 400 degrees Fahrenheit. Bake pie crust for 5 minutes. Remove from oven and allow to cool.
In a mixing bowl, combine eggs, sugar, vanilla, salt and nutmeg. Gradually stir in milk. Blend well. Pour mixture into baked crust; sprinkle with additional nutmeg.
Bake for 15 minutes; reduce oven temperature to 325 degrees Fahrenheit and bake an additional 35 minutes or until knife inserted in center comes out clean.
Cool to room temperature before serving. Store in refrigerator.
