Old-Fashioned Custard Pie
Ingredients:
* 1 unbaked 9-inch pie crust, chilled
* 3 large eggs, beaten
* ¾ cup (150g) granulated sugar
* ¼ teaspoon salt
* ½ teaspoon vanilla extract
* ¼ teaspoon ground nutmeg (plus more for sprinkling)
* 2 ½ cups (600ml) whole milk, warmed until just hot to the touch (not boiling)
* 1 tablespoon (14g) unsalted butter, melte
Of course. Here is the full recipe and tips presented in paragraph form.
To prepare this classic Old-Fashioned Custard Pie, begin by preheating your oven to 350°F (175°C).
In a large bowl, whisk together the three beaten eggs, 3/4 cup of sugar, 1/4 teaspoon of salt, 1/2 teaspoon of vanilla extract, and 1/4 teaspoon of nutmeg until just combined.
The crucial next step is to temper the eggs: slowly pour in 2 1/2 cups of warmed whole milk while whisking constantly to prevent the eggs from scrambling.
For an exceptionally smooth custard, strain this mixture through a fine-mesh sieve into another container, then whisk in one tablespoon of melted butter.
Pour the finished filling into your unbaked 9-inch pie crust, generously sprinkle the top with more nutmeg, and bake for 45 to 55 minutes.
The pie is done when the edges are set but the center still has a distinct, gentle jiggle.
it to cool completely on a wire rack before refrigerating for several hours, or ideally overnight, to let the custard set fully for perfect slices.
For delightful variations, consider infusing the warm milk with a cinnamon stick or a tablespoon of citrus zest before adding it to the eggs.
A “Double Vanilla” version can be achieved by using vanilla bean paste instead of extract.
For a richer, deeper flavor, substitute 1/2 cup of the white sugar with dark brown sugar.
If you enjoy texture, a handful of shredded coconut stirred into the filling creates a wonderful coconut custard pie.
For those who find a plain custard too simple, scattering a layer of fresh blueberries or raspberries onto the pie crust before pouring the filling over adds a fruity burst.
Of course. Here is a detailed explanation for storing your custard pie.
**Proper storage is critical for this pie due to its dairy and egg-based filling, which is highly perishable.** After the pie has cooled completely to room temperature on a wire rack (to prevent condensation from making the crust soggy), it must be refrigerated immediately. To store, loosely cover the pie with plastic wrap or aluminum foil, or place it under a pie dome. For the best protection against absorbing other refrigerator odors and to prevent the crust from softening, place the pie in a large, airtight container. Properly stored, the custard pie will keep in the refrigerator for **3 to 4 days**.
For longer storage, you can freeze the pie, though be aware that the texture of the custard may become slightly grainy or watery upon thawing.
To freeze, first chill the pie completely, then wrap it tightly in two layers of plastic wrap, followed by a layer of aluminum foil to protect against freezer burn.
It can be frozen for **up to 2 months**. To serve, thaw the pie overnight in the refrigerator.
For the best texture and to help reconstitute the custard, allow the thawed pie to sit at room temperature for about 20-30 minutes before serving.
Important Note: Because it contains raw eggs and milk, this pie should never be left at room temperature for more than 2 hours to avoid the risk of bacterial growth.
always return leftovers to the refrigerator promptly after serving.
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