custard Pie

Here’s a classic custard pie recipe that’s rich, creamy, and perfect for any occasion:

Classic Custard Pie Recipe

Ingredients:

• Pie Crust:
  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup unsalted butter, cold and cubed
  • 4-5 tablespoons ice water
• Custard Filling:
  • 4 large eggs
  • ¾ cup granulated sugar
  • 2 cups whole milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¼ teaspoon ground nutmeg (optional, for sprinkling on top)

Instructions:

1. Prepare the Pie Crust:
   1. In a large mixing bowl, combine the flour and salt.
   2. Add the cold butter cubes and cut them into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
   3. Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together.
   4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Preheat the Oven:
   • Preheat your oven to 400°F (200°C).
3. Roll Out the Dough:
   1. On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
   2. Carefully transfer the dough to a 9-inch pie dish, trimming any excess dough hanging over the edges.
   3. Flute the edges of the dough as desired.
4. Blind Bake the Crust:
   1. Line the pie crust with parchment paper or aluminum foil and fill it with pie weights or dried beans.
   2. Bake in the preheated oven for about 15 minutes.
   3. Remove the weights and parchment paper, and bake for an additional 5 minutes until the crust is lightly golden. Reduce the oven temperature to 350°F (175°C).
5. Prepare the Custard Filling:
   1. In a large bowl, whisk together the eggs and sugar until well combined.
   2. Gradually whisk in the milk, vanilla extract, and salt until smooth.
6. Fill the Pie Crust:
   • Pour the custard mixture into the pre-baked pie crust.
7. Bake the Custard Pie:
   1. Place the pie in the oven and bake at 350°F (175°C) for about 45-50 minutes, or until the custard is set around the edges but still slightly jiggly in the center.
   2. If using, sprinkle the top with ground nutmeg halfway through baking.
8. Cool and Serve:
   1. Allow the pie to cool completely on a wire rack.
   2. Once cooled, refrigerate for at least 2 hours before slicing.

Tips:

• Ensure the eggs and milk are at room temperature for a smoother custard.
• For added flavor, you can infuse the milk with a cinnamon stick or lemon zest before adding it to the egg mixture.

Enjoy your homemade custard pie!