Introduction & Why It’s “Old Fashioned”
Custard pie (also called egg custard pie or classic custard pie) is one of the simplest and most nostalgic desserts: eggs, milk (or cream), sugar, vanilla, nutmeg, and a crust. It’s a cousin to flan and crème brûlée, but baked in a pie crust. Many families have their version; it evokes holiday dinners, church suppers, grandmother’s kitchen.
Ree Drummond calls it a “traditional favorite that in recent years has been forgotten” and promotes bringing it back to holiday tables.
foodnetwork.com
Marie’s version in New England emphasizes that the custard “sets after the pie is removed from the oven so do not overbake.”
newengland.com
Because it’s so simple, technique matters: temperature, timing, preheating, and resting all affect the result.
Ingredient Theory & What You Need
Before the recipe, let’s understand what each component does and possible substitutions.
Pie Crust (Shell)
You need a single pie crust (9" or deep dish) — blind‑baked or partially baked in many versions.
A pre-made crust works fine.
If making from scratch, use a flaky pastry (butter, shortening, or mix) and chill it well.
For deep versions, use a deeper pie plate or “deep dish” crust.
Custard Filling
Core ingredients:
Eggs: The structure and setting agent. 3 to 4 eggs (or eggs + yolks) depending on recipe.
Milk and/or cream: Provides richness and fluid base. Many use whole milk; some recipes use a mix of milk + half‑and‑half or cream. (Ree’s uses milk + half‑and‑half)
foodnetwork.com
Sugar: Sweetens, balances flavors.
Vanilla: Flavoring.
Salt: Enhances sweetness and depth.
Nutmeg (or cinnamon): Light spice garnish (sprinkled on top).
Temperature & “Scalding” Milk
Many recipes call for scalded milk — heating milk until small bubbles form at the edges (wrinkling surface), then letting it cool slightly before mixing with eggs — to help stabilize the custard and reduce graininess.
Amy Lynn's Kitchen
+2
food.com
+2
But some versions skip scalding, at the risk of a slightly “weepy” custard (more moisture release).
food.com
Baking Method & Resting
Bake at moderate to moderately high heat, sometimes beginning at a higher temp for a short time. For example, some versions begin at 400°F then reduce.
food.com
+1
The custard should still have a slight jiggle in the center when done — it sets further as it cools. Marie’s version explicitly warns not to overbake.
newengland.com
After baking, cool to room temperature then chill — deeply chilled gives the best texture and slicing.
Master Recipe: The Old Fashioned Custard Pie
Here’s a complete, robust version combining elements from several classic recipes.
Yield & Time
Makes one 9‑inch custard pie (8 slices)
Active prep time: ~20–30 minutes
Bake time: ~ 35–45 minutes (depending on oven and depth)
Cooling / chilling: 2+ hours (or overnight)
Total: ~3 hours including rest
Ingredients
For one 9" pie:
1 unbaked pie crust (9" or deep dish)
3 to 4 large eggs (some use yolks + whole eggs)
2½ cups milk (or mix of milk + cream/half‑and‑half)
¾ cup granulated sugar
¼ teaspoon salt
1 teaspoon vanilla extract
Ground nutmeg for sprinkling
(Optional: 1 tablespoon flour to help stability)
(Optional: a pinch cinnamon or extra spice)
From Food.com version: 2½ cups milk or half‑and‑half, 3 eggs, ¾ cup sugar, ¼ tsp salt, 1 tsp vanilla, nutmeg top
food.com
From Amy Lynn’s Kitchen: 4 eggs, 2½ cups scalded milk, ¾ cup sugar, ¼ tsp salt, 1 tsp vanilla
Amy Lynn's Kitchen
From Cooks.com variant: 3 eggs, ¾ cup sugar, ¼ tsp salt, 1 tbsp flour, 2 cups scalded milk, 1 tsp vanilla, ½ tsp nutmeg top
cooks.com
You can choose between 3 or 4 eggs depending on how rich / firm you like the custard.
Equipment
Pie dish (9")
Mixing bowls
Whisk / fork
Saucepan (for milk)
Sieve / fine strainer
Aluminum foil (for crust protection)
Oven preheated
Wire rack
Refrigerator storage
Instructions (Step by Step)
1. Prepare & Pre‑bake the Crust (Optional / Recommended)
Preheat oven to ~375°F (190–200°C).
Roll out and fit the pie crust into the pie plate. Crimp edges.
Chill crust in refrigerator 10 minutes to firm up (this helps reduce shrinkage).
Blind bake: Line crust with parchment and fill with pie weights or dried beans. Bake ~15–20 minutes until set (just lightly golden). Remove weights and parchment, then reduce oven to ~350°F for custard bake.
Ree Drummond’s version does exactly this: bake the crust first, then fill.
foodnetwork.com
If crust browns too much later, you can shield the edges with foil.
2. Scald the Milk
In a saucepan, warm the milk over medium heat until small bubbles appear at edges (wrinkling surface). Don’t let it boil.
Remove from heat and allow to cool slightly.
3. Mix Eggs & Sugar & Other Custard Ingredients
In a large mixing bowl, whisk the eggs lightly (3 eggs or 3 + yolks).
Add sugar, salt, and vanilla; whisk until smooth.
(Optional) If using flour, whisk it into this mixture to help thicken.
4. Temper the Eggs with Milk
Slowly pour a little hot milk into the egg mixture, whisking constantly to avoid scrambling the eggs.
Gradually pour in the rest of the milk while whisking slowly until fully combined.
Strain the custard mixture through a fine sieve into a bowl or directly into the crust to remove foam or any lumps.
5. Assemble & Bake
Pour the custard carefully into the pre-baked or raw pie crust.
Sprinkle a light amount of ground nutmeg (or cinnamon + nutmeg) on top.
Bake in the preheated oven:
Many recipes: bake ~35–40 minutes at ~350°F until the edges are set and a knife inserted near the center comes out clean.
Just A Pinch Recipes
+2
food.com
+2
Alternative method: start at 400°F for 5–10 minutes, then reduce to 325–350°F for remaining time. Some versions (like Cooks.com) suggest 450°F for 10 minutes then 350°F 25–30 minutes.
cooks.com
The custard should still have a slight jiggle in the center — it will set further as it cools. Marie’s version warns against overbaking.
newengland.com
6. Cool, Chill & Serve
Remove pie from oven and place on wire rack to cool to room temperature.
Then refrigerate for at least 2 hours (or overnight) for the custard to fully set and flavors to meld.
Slice when thoroughly chilled; serve plain or with whipped cream, fresh fruit, or a dusting of cinnamon/nutmeg.
Tips, Troubleshooting & Tricks (The Know‑How)
Because custard pie is delicate, small mistakes can lead to weeping, cracking, or overcooking. Here’s what to watch.
Crust Troubles
Crust rising / puffing: If crust puffs and displaces custard, blind bake properly, dock (poke) crust, use weights, or vent edges. A Reddit user reported crust rising unexpectedly during bake, pushing custard out.
Edges over-browning: Use foil shields partway through baking or lower the rack.
Custard Texture
Overbaking: The custard becomes grainy or rubbery if overcooked. Bake until edges are set and center slightly wobbly.
Underbaking: Filling may remain too loose. Use the knife-test near edge.
Weeping / moisture (liquid between slices): Common when custard is baked too quickly or not set fully. Chill well before slicing.
Foam / bubbles / burn on top: Strain custard to remove foam; sprinkle nutmeg to settle the top.
food.com
+1
Temperature & Timing
Use a moderate oven heat, avoid fan/ convection mode. In one discussion, a custard pie baked in convection mode browned too fast and dried out.
Begin at a slightly higher temp for a short time in some versions, then reduce for gentle finishing.
Always cool slowly to avoid cracking or collapsing the custard.
Serving & Flavor Tips
Custard pie is best eaten chilled. Many fans note it’s distinctly better after sitting and fully cooled.
Use real vanilla (extract or bean) for depth.
Light sprinkle of nutmeg or cinnamon on top gives that classic look & flavor.
Serve with whipped cream or lightly sweetened cream.
Slice using a sharp knife wiped between slices for clean cuts.
Variations & Customizations
Four-egg version: Use 4 eggs + 2½ cups milk for a firmer custard (Amy Lynn’s Kitchen).
Amy Lynn's Kitchen
“Floater” version: Add shredded coconut to bottom before pouring custard (some versions include this twist).
Life with Janet
Spiced version: Mix cinnamon + nutmeg in custard or top generously.
Creamier version: Use part cream or half‑and‑half with milk. Some use a mix of milk + cream.
Lower sugar / lighter: Reduce sugar slightly; custard is naturally rich.
Crustless custard pie: Skip pie shell and bake custard in shallow dish for a simpler style.
Flavored custard: Add citrus zest (lemon or orange) for brightness, or a bit of almond extract.
Serving & Pairing Ideas
Serve cold with whipped cream, lightly sweetened.
Top with fresh berries (strawberries, blueberries) for contrast.
Dust with ground nutmeg or cinnamon before serving.
Serve slices with coffee, tea or light dessert wine.
Use custard pie as a dessert in summer menus — because it’s served cold and light.
Printable Summary: Old Fashioned Custard Pie
Yield: 1 pie (9")
Total Time: ~3 hours (with chilling)
Prep Time: ~20–30 min
Bake Time: ~35–45 min
Ingredients
1 unbaked pie crust
3 to 4 large eggs
2½ cups milk (or milk + cream)
¾ cup sugar
¼ tsp salt
1 tsp vanilla extract
Ground nutmeg for top
(Optional: 1 tbsp flour for stability)
Method Overview
Pre‑bake crust (optional, blind bake).
Scald milk.
Whisk eggs, sugar, salt, vanilla (and optional flour).
Temper eggs with warm milk gradually.
Strain and pour custard into crust.
Sprinkle nutmeg.
Bake until edges set, center slightly wobbly.
Cool, then chill thoroughly.
Slice and serve chilled, with optional whipped cream or fruit.
If you like, I can send you a Morocco‑friendly version (adjusted to local ovens, dairy, crust options) or even a step‑by‑step photo / video guide. Do you want me to prepare that for you?
0 comments:
Post a Comment