Old Fashioned Custard Pie
This is the first Homemade Custard Pie I’ve ever made. It was glorious! The custard filling was smooth, light and delicious.
I love making recipes that I’ve never made before, at the ripe old age of 63 I still love learning. This recipe is by no means hard to make but there are a couple of things I’d like to go over with you. First…
Whether your using a pre packaged pie crust or homemade, the pie crust needs to be par baked for about 20 – 25 minutes before filling it with the custard. I used an all butter homemade pie crust for the pie, you can find the recipe I used in the recipe card for Dutch Apple Pie.
Scalding the milk…
Scalding milk is just bringing milk up to very warm without boiling it. It only takes minutes to do this. Use a sauce pan with a heavy metal bottom so as not to scorch the milk. Heat the milk over medium heat until you see little bubbles on the sides of the saucepan and you see steam coming from the milk. Stirring while the milk cooks prevents a film from forming on top of the milk while it’s being heated.
The egg/sugar mixture can’t be added to the scalded milk without tempering. Without tempering, you’d have cooked eggs in your custard. Tempering for this recipe is slowly whisking the egg/sugar mixture to the scalded milk by half cupfuls at a time. While whisking the egg mixture into the cream, whisk slowly. You don’t want to incorporate air bubbles into the custard, which will cause air bubbles in your baked custard filling.
I absolutely love recipes that I can make with what I already have in my kitchen that yield fantastic results. Homemade Custard Pie is keeper, Enjoy!
Old Fashioned Custard Pie
- 1 1/2 cups milk
- 1 cup heavy cream
- 1/4 Teaspoon salt
- 4 large eggs
- 2/3 cup sugar
- 1 Tablespoon vanilla
- 1/4 Teaspoon ground nutmeg
- 1 Homemade or prepackaged 9 inch pie crust.
- Before making the filling, get your pie crust ready.
- Prick the sides and bottom of the pie crust with a fork, place parchment paper in the bottom of the crust. Place pie weights,dried rice or dried beans on top of the parchment paper and bake at 350 degrees for 20 - 25 minutes. The crust won't be completely baked, just par baked.
Scalding the milk
- Combine the milk, salt and cream in a heavy duty bottom sauce pan. Cook and stir the milk continuously over medium to low heat until you have small bubbles along the side of the pan. You will also see steam. Do not heat the milk long enough for it to boil, heat and stir just until you see small bubbles along the side and steam coming from the pan. Remove from the stove. (Stirring the milk continuously prevents a film from forming on top of the milk)
Tempering the milk
- In a large bowl whisk together the eggs and sugar. SLOWLY add the egg mixture a 1/2 cup at a time to the milk while whisking. Don't whisk vigorously, whisk slowly until each addition of egg is incorporated. Whisking vigorously will create air bubbles.Repeat until all the egg mixture is whisked into the milk. Strain through a sieve. Stir in the vanilla.
- Pour the milk mixture into your prepared pie crust. Sprinkle with nutmeg. Place the pie pan on a baking sheet. Place in the oven at 325 degrees on the middle rack. Bake 40 - 50 minutes or until custard is set around the edges and wobbly in the center.