OLD FASHIONED CUSTARD PIE
Good old-fashioned comfort food. This has been my dad's favorite dessert for 80 years! The rest of us love it too. I actually prefer the taste with 1-2 Tbsp less sugar. but everyone else likes it best as written below. Any homogenized milk works great: non-fat, 1%, 2% or regular. I did try it once with fresh goat milk.. that ended up too weepy.
Provided by laurenpie
Categories Pie
Time 30m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 7
Steps:
- Prepare pie shell and chill thoroughly, at least 30 minutes in the fridge.
- Preheat oven to 425 degrees.
- Scald milk over low heat. You can skip this step, but your custard will be a little "weepy.".
- In separate bowl, whisk eggs a little, then add sugar and salt and stir.
- Beat in scalded milk, only a little at a time (to avoid coagulating the eggs), stirring constantly. Stir in vanilla.
- Pour through strainer into chilled pie shell, removing as much foam as possible (foam makes the pie-top burn).
- Sprinkle nutmeg or cinnamon on top to settle any remaining foam. Best to sprinkle by hand in order to get a super-light dusting over the top; avoid clumping.
- Set pie at a lower height in your oven, not too close to the top.
- Bake about 20 minutes, then cover crust with aluminum foil and turn oven down to 325 degrees. Continue baking for another 20-25 minutes, until you can insert a knife and it comes out clean, and filling's not too jiggly.
- We prefer this pie eaten warm, but it's also excellent cold. Let it set a little before cutting so that it will keep it's shape.
Nutrition Facts : Calories 295.9, Fat 13.3, SaturatedFat 3.9, Cholesterol 98.1, Sodium 430.1, Carbohydrate 35.7, Fiber 1.2, Sugar 22.1, Protein 8.4
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