Ah, Custard Pie — a classic dessert with a silky, smooth filling baked in a crisp pie crust. 🥧 It’s simple, comforting, and perfect for showcasing the delicate flavor of eggs and cream. Here’s a solid recipe:
🥚 Classic Custard Pie
(Serves 6–8)
Ingredients
- 1 9-inch pie crust (pre-baked or store-bought)
- 3 large eggs
- ¾ cup (150 g) granulated sugar
- 2 cups (480 ml) whole milk
- 1 tsp vanilla extract
- ¼ tsp salt
- Optional: pinch of nutmeg or cinnamon for topping
Instructions
- Preheat oven:
- 350°F (175°C).
- Prepare custard filling:
- In a medium bowl, whisk eggs and sugar until smooth.
- Slowly whisk in milk, vanilla, and salt until well combined.
- Fill the pie crust:
- Pour custard mixture into the prepared crust.
- Sprinkle a pinch of nutmeg or cinnamon on top if desired.
- Bake:
- Bake 40–50 minutes, until the custard is set but still slightly jiggly in the center.
- To prevent over-browning, you can cover the edges of the crust with foil halfway through baking.
- Cool and serve:
- Allow the pie to cool to room temperature, then refrigerate for at least 2 hours.
- Serve chilled or at room temperature.
🌟 Tips & Variations
- Creamier texture: Use half-and-half or heavy cream instead of all milk.
- Flavor twists: Add lemon zest, orange zest, or a splash of bourbon/rum.
- Topping: Whipped cream or fresh berries make a beautiful presentation.
- Check doneness: The center should jiggle slightly, like a custard—residual heat will finish cooking.
If you want, I can give a rich, velvety custard pie recipe with a caramelized top, almost like a cross between custard pie and crème brûlée, for a gourmet twist.
Do you want me to do that?
