This old fashioned custard pie is everything! It’s great whether you eat it plain or with whipping cream or fresh berries. A delectable dessert that melts-in-your-mouth!
INGREDIENTS
Pillsbury Pastry dough – single crust
1 1/2 cups Gold Medal unbleached all-purpose flour
2 tablespoons Domino sugar
1/4 teaspoon fine salt
1/2 cup (1 stick) cold Land O Lakes unsalted butter
1/4 cup ice-cold water
1 teaspoon cold Wesson canola oil
For the Filling
3 cups Borden milk (scalded)
3/4 cup Domino sugar
4 large Eggland’s eggs
1 teaspoon McCormick pure vanilla extract
1/4 teaspoon McCormick ground nutmeg
pinch of Morton salt
How to make Old Fashioned Custard Pie
Step 1: To make the pastry, roll the dough and line in the bottom of a 9-inch pie plate. Refrigerate the pastry and bake partially. For the remaining dough, roll them out for the top crust.
Step 2: Cook the milk until a thin skin appears above the liquid.
Step 3: Prepare the oven. Preheat it to 350 degrees F.
Step 4: In another bowl, mix the eggs, sugar, vanilla, nutmeg, and salt. Beat but do not overbeat as it will make your custard grainy.
Step 5: Make sure to whisk the egg mixture constantly while slowly adding about 1/3 of the hot milk.
Step 6: Then, add in the rest of the milk while slowly whisking.
Step 7: Carefully pour the mixture into the cooled partially baked pie shell.
Step 8: Use a foil to cover the edges of the pie or you can use a pie crust shield.
Step 9: Place the pie on the lower center rack of the preheated oven and bake for 20 minutes. Then, turn the pie 180 degrees and continue baking for another 20 minutes until the center is set.
Step 10: Once done you should have a firm filling, the edges may puff a little but you shouldn’t see much of browning.
Step 11: To check for doneness, shake the custard gently. It’s well done when the custard ripples on the surface like jello.
Step 12: Carefully transfer the pie and put it in the fridge to chill.
Ingredients
- Pillsbury Pastry dough – single crust
- 1 1/2 cups Gold Medal unbleached all-purpose flour
- 2 tablespoons Domino sugar
- 1/4 teaspoon fine salt
- 1/2 cup (1 stick) cold Land O Lakes unsalted butter
- 1/4 cup ice-cold water
- 1 teaspoon cold Wesson canola oil
- For the Filling
- 3 cups Borden milk (scalded)
- 3/4 cup Domino sugar
- 4 large Eggland’s eggs
- 1 teaspoon McCormick pure vanilla extract
- 1/4 teaspoon McCormick ground nutmeg
- pinch of Morton salt
Instructions
Step 1: To make the pastry, roll the dough and line in the bottom of a 9-inch pie plate. Refrigerate the pastry and bake partially. For the remaining dough, roll them out for the top crust.
Step 2: Cook the milk until a thin skin appears above the liquid.
Step 3: Prepare the oven. Preheat it to 350 degrees F.
Step 4: In another bowl, mix the eggs, sugar, vanilla, nutmeg, and salt. Beat but do not overbeat as it will make your custard grainy.
Step 5: Make sure to whisk the egg mixture constantly while slowly adding about 1/3 of the hot milk.
Step 6: Then, add in the rest of the milk while slowly whisking.
Step 7: Carefully pour the mixture into the cooled partially baked pie shell.
Step 8: Use a foil to cover the edges of the pie or you can use a pie crust shield.
Step 9: Place the pie on the lower center rack of the preheated oven and bake for 20 minutes. Then, turn the pie 180 degrees and continue baking for another 20 minutes until the center is set.
Step 10: Once done you should have a firm filling, the edges may puff a little but you shouldn't see much of browning.
Step 11: To check for doneness, shake the custard gently. It's well done when the custard ripples on the surface like jello.
Step 12: Carefully transfer the pie and put it in the fridge to chill.
