Egg Custard Pie has always held a special place in my heart, evoking memories of my grandmother’s cozy kitchen. I remember weekends spent at her home, where the sweet scent of baking would fill the air. One particular Saturday stands out in my memory. My grandmother, with her apron on and a twinkle in her eye, handed me a small whisk and patiently guided me through the steps of making this pie. It was more than just baking; it was a cherished ritual that brought our family together.
This recipe, shared by a dear friend, closely mirrors the classic version I grew up with. It’s delightfully simple yet irresistibly delicious, perfect for both novice bakers and seasoned cooks. The ingredients are straightforward: a pre-made pie shell, eggs, milk, sugar, salt, vanilla extract, nutmeg, and an egg white for an egg wash. The preparation involves whisking together the eggs, sugar, salt, and vanilla extract, then incorporating scalded milk. Coating the pie shell with egg white ensures a crisp, golden crust that holds the custard beautifully. A sprinkle of nutmeg adds a fragrant finish to this comforting dessert.
One of the aspects I love about this recipe is its versatility. For a richer flavor, consider using half-and-half instead of milk. If you’re feeling adventurous, a dash of almond extract can complement the vanilla, offering a delightful twist. For a touch of citrus, adding a bit of lemon zest can brighten the custard’s flavor. These small adjustments can make each pie unique, catering to your personal taste or the preferences of your loved ones.
Egg Custard Pie is perfect for family gatherings, potlucks, or simply as a treat for yourself. It’s a timeless dessert that never fails to impress, with its smooth, creamy filling and delicate crust. Whether you stick to the traditional recipe or experiment with variations, this pie is sure to become a favorite in your home, just as it has in mine.
How to Make Egg Custard Pie
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Ingredients
- 3 Eggs, beaten
- 2 1/2 cups scalded Milk
- 1/4 teaspoon Salt
- 1/2 teaspoon Nutmeg
- 1 Pie shell, pre-made
- 1 teaspoon Vanilla extract
- 1 Egg white, beaten for egg wash
- 3/4 cup Sugar
Directions
- Preheat the oven to 400°F.
- In a large mixing bowl, whisk together the eggs, sugar, salt, and vanilla extract. Pour in the scalded milk, stirring until well mixed. Allow the milk to cool slightly if it is too hot.
- Brush the inside of the pre-made pie shell with the beaten egg white. Pour the custard mixture into the pie shell.
- Using a fine-mesh strainer, lightly sprinkle the nutmeg over the top.
- Bake in the preheated oven for approximately 40 to 50 minutes. The pie is done when the edges are set, and the center jiggles slightly.
- Cool the pie on a wire rack, then refrigerate before serving.
FAQs:
Can I use a homemade pie crust instead of a pre-made one?
Yes, you can use a homemade pie crust. Just make sure to pre-bake it for a few minutes before adding the custard filling to prevent a soggy bottom.
What does it mean to scald milk, and why is it necessary?
Scalding milk involves heating it until just before it boils. This process helps to kill bacteria, dissolve sugar, and bring out the milk’s flavor. It also ensures that the milk mixes well with the other ingredients.
How do I know when the pie is done baking?
The pie is ready when the edges are set, and the center still has a slight jiggle. You can also insert a knife into the center; it should come out clean or with just a bit of custard sticking to it.
Why do I need to use an egg wash on the pie shell?
An egg wash on the pie shell helps to create a barrier that prevents the custard from soaking into the crust, keeping it crisp and flaky.
Can I use a different type of milk, like almond or soy milk?
Yes, you can substitute almond or soy milk for regular milk. However, it may slightly alter the flavor and texture of the custard.
What is the best way to store leftover egg custard pie?
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container. It should last for up to 3 days.
Egg Custard Pie
Ingredients
- 1 Pie shell pre-made
- 3 Eggs beaten
- 2 1/2 cups Milk scalded
- 3/4 cups Sugar
- 1/4 tsp Salt
- 1 tsp Vanilla extract
- 1/2 tsp Nutmeg
- 1 Egg white beaten for an egg wash
Instructions
- Preheat your oven to 400° F.
- In a large bowl, whisk together the eggs, sugar, salt, and vanilla extract. Pour in the scalded milk and mix until everything is well combined. Let the milk cool if it was scalded.
- Use a pastry brush to coat the inside of the pie shell with the beaten egg white. Pour the custard mixture into the pie shell. Lightly sprinkle the nutmeg on top using a fine-mesh strainer.
- Bake in the preheated oven for about 40 to 50 minutes. The edges should be set and the center should still jiggle slightly. Let the pie cool on a rack, then refrigerate before serving.
