Mom’s Custard Pie
Total TimePrep: 25 min. Bake: 40 min. + cooling
- Pastry for single-crust pie
- 4 large eggs
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2-1/2 cups 2% milk
- 1/4 teaspoon ground nutmeg
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°.Separate one egg; set the white aside in a large bowl and let stand for 15 minutes. In a small bowl, beat the yolk and remaining eggs just until combined. Blend in the sugar, salt and vanilla. Stir in milk. Beat reserved egg white until stiff peaks form; fold into egg mixture.
- Carefully pour into crust. Cover edges of pie with foil. Bake for 25 minutes. Remove foil; bake until a knife inserted in the center comes out clean, 15-20 minutes longer. Cool on a wire rack. Sprinkle with nutmeg. Store in the refrigerator.
Nutrition Facts1 piece: 254 calories, 12g fat (5g saturated fat), 122mg cholesterol, 243mg sodium, 29g carbohydrate (17g sugars, 0 fiber), 7g protein.
Aug 20, 2020
The one person was right, there is too much mixture to go into the pie shell.
Aug 1, 2020
Excellent pie and very easy to make...some of the negative comments made no sense. I will make again.
May 25, 2020
There is not enough custard flavor or sugar I followed the recipe exactly. The texture and baking time was perfect
May 4, 2020
Not sure how this is test kitchen approved. The recipe needs to be halved to fit into 1 pie crust. I used foil and some beans to weigh down the crust to prebake it otherwise the crust rises too much. With the halved recipe the 1 beaten egg white is easy to fold into the egg mixture. With these changes this is a delicious light pie!
Apr 5, 2020
I think I am capable of accurately following instructions such as these, but the end product was a total mess. It was lumpy and the custard seemed to separate. I might have tasted ok if you were wearing a blindfold, but I couldn't bring myself to do it.
Feb 28, 2020
If I could give negative stars I would. As someone who has been baking for over 25 years, I followed the directions exactly. The pastry shell came out burnt after pre-baking it as per the directions. There was a lot more filling that was left over using a 9 in pan. I baked the pie at 350 when I checked it at 25 minutes it was completely cooked and the top was already burnt. I had high hopes for this recipe, but instead I am extremely disappointed and I have wasted money.
Sep 23, 2019
I was looking for a light custard recipe t to go with a rich meal and this was perfect. I used a purchased pie crust, so I followed the package instructions to par bake. Otherwise I made as directed. It was lightly sweet and had a great texture. Cream would have made a richer pie but that wasn't what I was looking for.
Jul 7, 2019
A few corrections are in order. The manner for par-baking the crust does not work very well if crust is lard/butter. I did not try it with shortening crust. 2% milk will not work. Whole (3.5%) works better. The reason is the kinds of milk fat differ from region to region. For the best set, I used 2C whole milk and 1/2 C half
Oct 23, 2018
A custard pie needs whole milk or heavy cream. It will never get a custard texture or creamy with 2% milk. This pie is not for dieters.. enjoy??
Oct 21, 2018
this was one of the worst pie recipes I have ever made. The pie was soggy in and the filling never set. After reviewing other similar recipes I realize that there are missing steps and ingredients for this recipe. There’s no way that you can follow this recipe and actually get a great pie