Custard Pie

Custard Pie Recipe

By Danilo Alfaro

culinaryarts.about.com

Custard pie.

Photo © John E. Kelly / Getty Images

Custard Pie Recipe

Custard pie topped with freshly grated nutmeg has got to be one of the most satisfying pies. The custard is rich and smooth and creamy, and the nutmeg adds a fragrant, earthy, nutty flavor. It's heavenly. This recipe will make one 9-inch custard pie.

You'll need a half batch of this flaky pie crust. Make sure you cut in the butter until it has the consistency of corn meal. If the lumps of butter are too big, the crust could end up soggy. Also, let the finished dough chill for at least two hours before you start to roll it out, although overnight would be better.

Of course, you could also buy pre-made pie shells, in which case you'd start at step #3 below.

NOTE: Because it will absorb more heat, a dark-colored pie tin will help prevent a soggy crust.

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Ingredients:

• ½ batch flaky pie dough (see link above) or one pre-made pie shell
• 4 eggs
• ½ cup sugar plus 1 Tbsp (115 grams)
• ¼ tsp salt
• 1½ tsp vanilla
• 2½ cups milk (or substitute 1 cup cream for 1 cup of the milk)
• Freshly grated nutmeg

Preparation:

1. Roll the dough into a round that's about ⅛-inch thick and 12 inches across. Fit the round over a 9-inch pie tin. Press the dough all the way down firmly without stretching it.


2. Flute the edges of the dough between your thumb and forefinger and trim off any excess. Refrigerate the pie shell while you do the next steps.


3. Preheat your oven to 450°F.


4. In a large mixing bowl, combine the eggs, sugar, salt and vanilla. Stir to combine but don't give it a vigorous whisking. We don't want too much air in the custard.


5. Slowly stir in the milk, again, taking care not to create a lot of bubbles.


6. Place your pie shell on a sheet pan, and carefully pour the custard into your pie shell. Dust the top generously with grated nutmeg and transfer the pan to the oven.


7. Bake for 15 minutes, then lower the heat to 325°F and bake for another 20 to 30 minutes or until the filling is set. You can give the pie a little nudge to see if it's set. The center may jiggle just the slightest bit, but it'll firm up as it cools.


8. Let the custard pie cool for about an hour on a wire rack, then serve or refrigerate.