Old Fashioned Custard Pie

Teresa Ambra

Old Fashioned Custard Pie is a winner. This delicious pie is so simple and can be whipped up in no time. It's a light, airy pie that's makes a great dessert any time, but it's also a great treat for holiday baking. My kid's always loved this pie for dessert because it wasn't overly sweet. Serve plain or with whipped topping and fruit. Either way it's a culinary delight.

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Prep Time 10

Cook Time 30

Total Time 40

Course Dessert, Pies

Cuisine American

Servings

Calories 227 kcal

Equipment

1 10-inch pie plate
measuring cups
measuring spoons
1 medium sauce pan
1 electric mixer
1 whisk
1 wooden spoon
1 large mixing bowl

Ingredients

3/4 cup granulated sugar
2 cups 2% milk (or use whole milk)
1 tsp. real vanilla extract
3 large eggs
1 tsp. sea salt
1 unbaked pie shell

Instructions

Scald milk (bring just to the point where the surface bubbles and wrinkles, but does not boil).
Set aside.
Beat eggs in large mixing bowl with an electric mixer; add granulated sugar, salt, and vanilla.
Then add scalded milk slowly; stir with whisk
Line pie plate with pastry, pour in custard.
Bake in 350° oven for 25-30 minutes.
Custard is baked when knife inserted in center comes out clean.

Notes

NOTE: Coconut pie is made by adding 2 cups coconut and using only 2 eggs.

NOTE: I’ve never been able to get this to cook in less than 45 minutes. Because I didn’t want the crust to burn I reduced the temperature to 300° and cooked this pie over an hour. I tented the pie with foil after 30 minutes to avoid browning the crust.

Nutrition

Calories: 227kcalCarbohydrates: 32gProtein: 6gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 74mgSodium: 380mgPotassium: 130mgFiber: 1gSugar: 22gVitamin A: 162IUVitamin C: 0.1mgCalcium: 86mgIron: 1mg

Keyword dessert, eggs, pie

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