OLD SCHOOL EGG CUSTARD PIE is a classic dessert that boasts a smooth and creamy filling nestled in a flaky pie crust. With its simple ingredients and delicate flavor, this pie is a beloved treat that has stood the test of time. Perfect for family gatherings, holidays, or any occasion that calls for a comforting dessert, Egg Custard Pie is sure to delight with every bite.

Egg Custard Pie has been a favorite in our family for generations. My grandmother used to make it for Sunday dinners, and the entire house would be filled with the comforting aroma of vanilla and nutmeg. She always said the secret to a perfect custard was patience and a gentle hand. Now, I carry on the tradition, and every time I bake this pie, it brings back memories of those warm, loving family meals. It’s more than just a dessert; it’s a slice of nostalgia and a reminder of cherished family moments.

Why You’ll Love OLD SCHOOL EGG CUSTARD PIE

1. Smooth and Creamy: The filling is rich and velvety, offering a delightful contrast to the flaky crust.
2. Simple Ingredients: Made with pantry staples, this pie is both easy and economical.
3. Timeless Flavor: The delicate flavors of vanilla and nutmeg create a comforting, classic taste.
4. Versatile Dessert: Perfect for any occasion, from holidays to casual family dinners.

Ingredients Notes For Egg Custard Pie

1. Pie Crust: Use a pre-made pie crust for convenience, or make your own for a homemade touch.
2. Milk and Cream: A combination of milk and heavy cream provides the best texture for the custard.
3. Eggs: Essential for creating the custard’s smooth, creamy consistency.
4. Vanilla and Nutmeg: These add the perfect amount of flavor and warmth to the pie.

Recipe Steps

1. Preheat Oven: Preheat your oven to 400°F (200°C) and position a rack in the lower third of the oven.
2. Prepare Pie Crust: Roll out your pie crust and fit it into a 9-inch pie dish. Trim and crimp the edges as desired. Place the crust in the refrigerator to chill while you prepare the filling.
3. Make Custard Filling: In a large mixing bowl, whisk together the eggs and sugar until well combined. Gradually add the milk, heavy cream, vanilla extract, and salt, whisking continuously until the mixture is smooth.
4. Fill Pie Crust: Pour the custard filling into the chilled pie crust. Sprinkle the top with freshly grated nutmeg.
5. Bake: Bake the pie in the preheated oven for 10 minutes, then reduce the oven temperature to 325°F (165°C) and continue baking for 30-35 minutes, or until the custard is set around the edges but still slightly wobbly in the center.
6. Cool and Serve: Allow the pie to cool completely on a wire rack. Refrigerate for at least 2 hours before serving to ensure the custard is fully set. Serve chilled or at room temperature.

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Storage Options

• Refrigerator: Store the pie in an airtight container in the refrigerator for up to four days.
• Freezer: Freeze the pie for up to two months. Thaw in the refrigerator before serving.

Variations & Substitutions

1. Citrus Twist: Add a teaspoon of lemon or orange zest to the custard mixture for a refreshing citrus flavor.
2. Spiced Version: Add a pinch of cinnamon or cardamom to the custard for a spiced twist.
3. Coconut Custard Pie: Add a cup of sweetened shredded coconut to the custard mixture for a coconut version.

Frequently Asked Questions:

Q: Can I use all milk instead of a combination of milk and cream?

A: Yes, but using a combination of milk and cream gives the custard a richer texture. If you use all milk, the custard will be lighter.

Q: How do I know when the pie is done?

A: The custard should be set around the edges but still slightly wobbly in the center. It will continue to set as it cools.

Q: Can I make this pie ahead of time?

A: Absolutely! This pie can be made a day in advance and stored in the refrigerator. It tastes even better after chilling overnight.

Making a OLD SCHOOL EGG CUSTARD PIE

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Ingredients

• Crust
• 1 pre-made pie crust or homemade crust for a 9-inch pie
• 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

• Preheat Oven: Preheat your oven to 400°F (200°C). Place the pie crust into a 9-inch pie dish and crimp the edges as desired. Prick the bottom and sides of the crust with a fork to prevent bubbling.
• Blind Bake the Crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake in the preheated oven for 10 minutes. Remove the parchment paper and weights, and bake for an additional 5 minutes until the crust is lightly golden. Remove from the oven and let cool slightly. Reduce the oven temperature to 350°F (175°C).
• Prepare the Custard Filling: In a large bowl, whisk together the eggs, sugar, salt, and vanilla extract until well combined. Gradually add the milk, whisking constantly to incorporate.
• Pour the Filling: Pour the custard mixture into the partially baked pie crust. Sprinkle the top with ground nutmeg.
• Bake: Bake in the preheated oven for 40-45 minutes, or until the custard is set around the edges but still slightly jiggly in the center. A knife inserted near the center should come out clean.
• Cool and Serve: Allow the pie to cool completely on a wire rack. Once cooled, refrigerate for at least 2 hours before serving.

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