I have had so many requests for a recipe for the egg custard pie. I guess a lot of you, like me, grew up with these pies being served by your mother or grandmother. For me, it was my great aunt that made this pie at least what seemed like once a week. It's actually a simple pie to make, but there a few key things you have to know about making it and getting it to turn out right.
Here is what you will need for the egg custard pie:
1 (9-inch) unbaked pie crust
egg white, beaten
3 whole eggs plus one egg yolk, beaten
¾ cup sugar
1/4 tsp. salt
1 tsp. vanilla
2 ½ cups half and half or can use whole milk, scalded
¼ tsp. ground nutmeg
Preheat oven to 400 degrees.
Separate 1 egg and set the white aside. Mix eggs, sugar and salt. Scald the milk and then set it off the heat to cool slightly. Pour and blend the scalded milk into the egg mixture. Add the vanilla.
Line a pie plate with pie crust or if you are using a frozen crust that works also. Brush the beaten egg white over the pie crust including the edges. This helps to keep the crust from getting soggy.
Place the pie plate on a cookie sheet or pizza pan. Pour about half of the egg custard in the pie shell. Now, carefully place the cookie sheet in the oven and then slowly pour the rest of the egg custard into the shell. If you try to fill the shell before placing it in the oven, it will slosh out over the edge as you put it in the oven, no matter how steady your hand is because the filling is rather thin. You might have more than a regular pie crust will hold, so you can pour it into a little ramekin and bake it separately. You could also use a deep dish crust, but that does not give you the traditional looking custard pie so I don't.
Sprinkle the top of the pie with the nutmeg. As I have mentioned before, I am not a big fan of the taste of nutmeg used in dishes, so I actually use pumpkin pie spice to sprinkle mine with which contains a slight bit of nutmeg, but also has cinnamon and ginger and is a much milder taste. Traditionally, nutmeg is used though.
Bake for 30 - 35 minutes. Usually 30 does it but ovens do vary. A knife inserted in the middle should come out clean. Cool and serve at room temperature.
Traditionally this was not served with whipped cream, but I think whipped cream makes everything better, so I add it!
Old Fashioned Egg Custard Pie!
I sprinkle cinnamon on top of mine. Love egg custard. This is great.
ReplyDeleteCan fat free half and half be used, or not?
ReplyDeleteWow, I haven't had any of this in so long ! I love it though, and now I'm gonna make one.
ReplyDeleteThanks for sharing.
I haven't had this since my mother in law passed. Thanks for sharing.
ReplyDeleteI haven't had this since my mother in law passed. Thanks for sharing.
ReplyDeletemy grandma used to make a custard pie where you cooked it on top of the stove and poured it into a graham cracker crust... will this recipe work with a graham cracker crust?
ReplyDeleteI only use !/2 cup sugar and 2 cups milk, It always turns out great but that is how my mother taught me.
ReplyDeleteCan you tell me the company & pattern name of the blue rose plate?
ReplyDeleteI am looking for an old fashion recipe for Chess Pie. Growing up in the South, it was a favorite of mine.
ReplyDeleteThis is the same recipe that my mom used and i have also used for 10 years since her death. I make 2 every holiday 1 for my hubby and 1 for my mother-in-law! I also use cinnamon!
ReplyDeleteReal good with a cupful of raspberries or blueberries, add after filling the pie crust.
ReplyDeleteMy grandmother use to make this for me, but stirred it with her fingers. I had a baby pie and the rest of the family shared a large one.
ReplyDeleteI have not thought about the Egg Custard Pie in years. I grew up in North Louisiana and my grandmother used to make these pies often, but my aunt who lived one house down from us made Egg Custard Pies to die for. Of course, I never told my grandmother that I preferred my aunt's pies over hers. I saw a picture of a pie tonight that look similar to the Egg Custard Pie, and memories came back as if it were only yesterday that they were making those pies for us. Thank you so much for this recipe.
ReplyDelete