Egg Custard Pie is a beloved classic dessert that has been enjoyed for generations. With its silky, creamy filling and lightly sweet flavor, this pie is the epitome of comfort food. Whether you’re making it for a special occasion or just to satisfy a sweet craving, this Old School Egg Custard Pie recipe is simple, delicious, and sure to bring back fond memories.
Ingredients
For the Crust:
- 1 pre-made pie crust (or homemade crust for a 9-inch pie)
For the Filling:
- 3 large eggs
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 1/2 cups whole milk
- 1/4 teaspoon ground nutmeg
Instructions
Step 1: Prepare the Pie Crust
- Preheat your oven to 375°F (190°C).
- If using a pre-made pie crust, place it in a 9-inch pie dish, pressing it gently into the bottom and sides. Crimp or trim the edges as desired.
- If using a homemade crust, roll out the dough on a lightly floured surface to fit your pie dish. Place the rolled dough into the dish, pressing it gently into place, and trim the excess dough. Crimp the edges for a decorative finish.
- Prick the bottom of the crust lightly with a fork to prevent it from puffing up during baking.
Step 2: Prepare the Custard Filling
- In a medium mixing bowl, whisk together the eggs, granulated sugar, and salt until well combined and slightly frothy.
- Add the vanilla extract and gradually whisk in the whole milk until the mixture is smooth and fully combined.
Step 3: Assemble the Pie
- Pour the custard filling into the prepared pie crust.
- Sprinkle the ground nutmeg evenly over the top of the custard.
Step 4: Bake the Pie
- Carefully place the pie in the preheated oven.
- Bake for 40-50 minutes, or until the custard is set around the edges but still slightly wobbly in the center. The custard will continue to firm up as it cools.
- Check the pie after about 30 minutes. If the crust is browning too quickly, cover the edges with aluminum foil to prevent over-browning.
Step 5: Cool and Serve
- Remove the pie from the oven and allow it to cool on a wire rack.
- Once the pie has cooled to room temperature, refrigerate it for at least 2 hours to allow the custard to fully set.
- Slice and serve the pie chilled or at room temperature. Enjoy it on its own or with a dollop of whipped cream if desired.
Cook’s Notes
- Milk: Whole milk is recommended for the best texture, but you can use 2% milk if desired. Avoid using skim milk as it may not provide enough richness to the custard.
- Baking Tip: The custard should be slightly jiggly in the center when you remove it from the oven. It will continue to set as it cools, resulting in a perfectly creamy texture.
- Crust Options: While a traditional pie crust is classic, you can also experiment with a graham cracker crust or even a shortbread crust for a different flavor profile.
Variations
Coconut Egg Custard Pie
Add 1/2 cup of shredded coconut to the custard mixture before baking for a delightful coconut flavor.
Lemon Egg Custard Pie
Add 1 tablespoon of fresh lemon juice and 1 teaspoon of lemon zest to the custard mixture for a bright, citrusy twist.
Spiced Egg Custard Pie
Enhance the warm flavors by adding a pinch of cinnamon, ginger, or allspice to the custard mixture along with the nutmeg.
Chocolate Egg Custard Pie
Melt 2 ounces of semisweet chocolate and whisk it into the custard mixture for a rich, chocolatey version of this classic pie.
Frequently Asked Questions (FAQs)
1. Can I use a different type of milk?
Whole milk is best for a rich and creamy custard, but you can use 2% milk. Avoid using skim milk as it may result in a less creamy texture. For a richer custard, you can substitute part of the milk with half-and-half or cream.
2. How do I know when the custard is set?
The custard is set when the edges are firm, but the center still has a slight wobble. The pie will continue to firm up as it cools.
3. Can I make this pie ahead of time?
Yes, this pie can be made a day in advance. Store it in the refrigerator, and bring it to room temperature before serving if desired.
4. How do I store leftover pie?
Store leftover pie in the refrigerator, covered, for up to 3 days. The custard may become slightly firmer as it sits.
5. Can I freeze egg custard pie?
Egg custard pie does not freeze well due to its delicate texture. It’s best enjoyed fresh or within a few days of baking.
Old School Egg Custard Pie is a timeless dessert that’s both simple to make and delightfully satisfying. With its silky, smooth custard filling and lightly sweet flavor, this pie is sure to become a favorite in your dessert repertoire. Whether you stick to the classic recipe or try one of the suggested variations, this egg custard pie is a comforting and nostalgic treat that’s perfect for any occasion.
