We served Custard Pie as one of several desserts for a Memorial Day lunch. I par-baked the crust and used an egg white wash prior to adding the custard filling to keep the bottom crust intact and crispy.
Servings: 8
Fresh
1 Pie Crust
5 eggs, divided
2 cups milk
3 Tbsp. butter
Pantry
1/2 cup granulated sugar
1/4 tsp. salt
1 tsp. vanilla extract
Par-bake pie crust
Preheat oven to 450 degrees-F. Roll pie crust to 12-inch in diameter, place in 9-inch metal pie pan, and crimp edges. Pierce pie crust 20 to 30 times with a fork. Separate one egg and lightly beat egg white, set yolk aside. Brush egg white over crust. Cover edges with aluminum foil to allow the bottom to brown without burning the edges. Bake for 10 minutes. Remove from oven and let cool to room temperature. Crust will not be baked completely, but will finish cooking once the filling is added.
Scorch milk
In a medium saucepan, heat milk and butter over medium-high heat. Stir continuously with a whisk until boiling, approximately 6 to 8 minutes.
Combine remaining ingredients
In a large mixing bowl, combine sugar, salt, remaining 4 eggs and set aside egg yolk, and vanilla extract. Set bowl aside until milk is ready.
Make custard
Pour hot milk mixture into the large mixing bowl, stirring to combine and make custard. Pour custard into the par-baked crust.
Bake pie
Reduce heat to 350 degrees-F. If edges have browned, cover with aluminum foil. Bake for 40 minutes. Remove from oven and let cool. Filling will be slightly jiggly.
Serve
Store in the refrigerator and serve cold.
Leave a Reply