CLASSIC CUSTARD PIE RECIPE
This creamy classic custard pie is an elegant dessert that's deliciously light and easy to make ahead of time. So, dig in!
Provided by Cheryl Najafi
Categories Dessert
Time 1h15m
Number Of Ingredients 7
Steps:
- Beat eggs in a large mixing bowl with vanilla, sugar and salt then stir in milk.
- Pour mixture through a strainer into an unbaked pie crust and sprinkle with your choice of spice.
- Bake at 425 degrees for 10 minutes then lower the heat to 325 degrees and continue to bake for 50-55 minutes. The edges will be set but the center will still be wiggly. Do not allow filling to bubble.
- Chill 4 hours or overnight.
Nutrition Facts : Calories 321 kcal, Carbohydrate 40 g, Protein 8 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 146 mg, Sodium 278 mg, Fiber 1 g, Sugar 29 g, UnsaturatedFat 7 g, ServingSize 1 serving
CLASSIC CUSTARD PIE WITH NUTMEG
Steps:
- Gather the ingredients.
- Put the flour, 1/2 teaspoon of salt, and granulated sugar in the bowl of a food processor. Pulse until well blended.
- Add half of the butter and pulse 5 or 6 times. Add the remaining butter and pulse 6 times. The mixture should look crumbly with visible large pea-sized pieces.
- Sprinkle a few tablespoons of ice water over the flour mixture and pulse a few times. Add more ice water, a teaspoon at a time, until the mixture begins to form small clumps. When you press a small amount in your hand, it should hold together.
- Transfer the mixture to a floured surface and-without kneading too much-shape into a flattened disc.
- Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
- Roll the chilled dough out on a floured surface to about 12 inches in diameter. Check frequently for sticking and add more flour to the surface, as needed.
- Fit the dough into a 9-inch pie plate. Cut away excess overhang and crimp the edge as desired. Refrigerate the pie shell if you won't be par-baking it immediately.
- Heat the oven to 425 F. Line the pie shell with foil and fill it at least 2/3 full with pie weights or dried beans.
- Place it on a baking sheet and bake at 425 F for 10 minutes.
- Remove the foil and pie weights and bake for another 3 minutes. If there are bubbles in the crust, press them down gently; do not prick them. Reduce the oven temperature to 400 F.
- Gather the ingredients.
- Heat the milk in a saucepan over medium heat just until hot and bubbles begin to appear around the edges, about 3 to 5 minutes.
- In a mixing bowl with an electric mixer or whisk, beat the eggs with the 2/3 cup of granulated sugar, 1/4 teaspoon of salt, nutmeg , and the vanilla.
- Gradually whisk in the hot milk.
- Place the crust on a sheet pan and pour the filling into the partially baked pie shell.
- Cover the edge of the pie shell with a pie shield or homemade foil ring.
- Carefully put the pie in the oven and bake at 400 F for 20 minutes.
- Then remove the pie shield and bake for about 20 to 30 minutes longer, or until the pie is set. A knife inserted near the center of the pie should come out clean.
- Cool on a rack for 30 minutes.
- Slice, serve, and enjoy!
Nutrition Facts : Calories 313 kcal, Carbohydrate 36 g, Cholesterol 130 mg, Fiber 1 g, Protein 8 g, SaturatedFat 9 g, Sodium 272 mg, Sugar 21 g, Fat 16 g, ServingSize 8 servings, UnsaturatedFat 0 g
OLD-FASHIONED CUSTARD PIE
This recipe came from the best cook in West Virginia-my mother! I just added a little to her ingredients. I'm a widow, and my grown children live in another state. So mostly I make my custard pie for church and club functions. It's the most different pie of all the ones in my collection.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 10-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large bowl, whisk eggs. Whisk in remaining ingredients until blended. Pour into crust. Cover edge with foil. Bake at 400° until a knife inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 258 calories, Fat 12g fat (5g saturated fat), Cholesterol 122mg cholesterol, Sodium 317mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 0 fiber), Protein 7g protein.
CLASSIC CUSTARD PIE
An absolute classic, this Custard Pie has a silky smooth egg custard filling made from eggs, milk, and cream that is baked up in a buttery sweet crumbly pie crust.
Provided by Kelli Avila
Categories Sweet Pie
Time 1h30m
Number Of Ingredients 13
Steps:
- Add the flour, powdered sugar, and salt to the bowl of a food processor, and pulse until well combined. Add in the butter and pulse 5-7 times, or until the butter is broken down into tiny pebbles.
- With the motor running, add in the egg and let the dough process until it forms together into a cohesive ball around the blade, about 1 minute.
- Transfer the dough to a work surface dusted with flour.
- Roll out the pie dough to an 11″ circle and line a 9" pie plate, crimp the edges as desired.
- Transfer the dough to the freezer to chill while you preheat the oven.
- Preheat the oven to 375 and place a rack on the lower and a rack in the middle part of the oven.
- Line the pie dough with a parchment round piece of paper and then add pie weights (or dry rice or beans or lentils), making sure to push pie weights to the edges. Bake for 25 minutes on the lower rack, then remove the parchment and pie weights and bake for an additional 5 minutes, or until the bottom of the pie crust looks dry. Set aside until ready to use.
- Lower the heat to 325º.
- Whisk together the sugar, salt, eggs and yolks. Add in the milk, cream and vanilla and whisk to combine.
- Strain the mixture twice through a fine-mesh strainer, removing any coagulated bits of egg.
- Carefully pour the filling into the baked pie shell. Grate about ½ teaspoon nutmeg over the top of the pie.
- Bake on the middle rack for 40-45 minutes, or until the custard has set nearly all the way through, with a slight wobble in the middle. The pie should have a temperature of 180ºF.
- Remove the pie from the oven, and place it on a rack to cool. When it's completely cool, refrigerate until you're ready to serve.
- The pie can be baked up to 1 day ahead of time.
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