Coffee and Dessert - Custard Pie

Every now and then we enjoy a custard pie. When the desire to have one strikes, I always go to my Betty Crocker cookbook for a simple old-fashioned recipe. Made with just a few ingredients and nutmeg, it is a delicious blend of vanilla and spice. The challenging part is getting your custard filling to set correctly. If you overcook the eggy mixture, you end up with scrambled eggs. Undercook it and you’ve got a soupy mess to deal with. But Betty Crocker has it all figured out. Instead of cooking the custard filling on the stovetop, this recipe allows it to set in the oven. This traditional technique dates back to medieval times and guarantees a smooth and rich custard filling every time. Top it off with some fresh berries or whipped cream and enjoy!

Custard Pie

Pastry for 9-inch One-Crust Pie (you can make your own or use a ready to bake crust) 
4 eggs
2/3 cup sugar
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2-2/3 cup milk
1 teaspoon vanilla

  1. Heat oven to 450℉. Prepare pastry.
  2. Beat eggs slightly with hand beater; beat in remaining ingredients. Pour into pastry-lined pie plate. 
  3. Bake for 20 minutes.
  4. Reduce oven temperature to 350℉.
  5. Bake until knife inserted halfway between center and edge comes out clean, 15-20 minutes longer. I found that it took closer to another 40 minutes to be fully cooked.
  6. Cool slightly then put in the refrigerator. *
  7. Serve topped with whipped cream.
*Cream and custard pies must be stored in the refrigerator and never allowed to stand at room temperature.




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