Old-Fashioned Custard Pie

Name: Old-Fashioned Custard Pie
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings.
Ingredients: Pastry for single-crust pie (9 inches); 4 large Nellie’s Free Range Eggs; 2-1/2 cups milk; 1/2 cup sugar; 1 teaspoon ground nutmeg; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 1/2 teaspoon salt

This recipe came from the best cook in West Virginia—my mother! I just added a little to her ingredients. I'm a widow, and my grown children live in another state. So mostly I make my custard pie for church and club functions. It's the most different pie of all the ones in my collection.

Ingredients

Pastry for single-crust pie (9 inches)
4 large Nellie’s Free Range Eggs
2-1/2 cups milk
1/2 cup sugar
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 teaspoon salt

Directions

Unroll pastry sheet into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°.
Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 10-15 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack.
In a large bowl, whisk eggs. Whisk in remaining ingredients until blended. Pour into crust. Cover edges with foil. Bake at 400° for 25-30 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

Editor's Note: Pastry for 1 double crust is needed only if a braided crust is desired. To prepare braided crust: Trim pastry even with the edge of the pie plate; brush with water. From the top pastry, cut 12 strips, each 1/4 in. thick. Using three strips at a time, braid pastry on edge of crust, attaching ends together. press down gently. Bake as directed on front.

Nutrition Facts

1 piece: 258 calories, 12g fat (5g saturated fat), 122mg cholesterol, 317mg sodium, 30g carbohydrate (17g sugars, 0 fiber), 7g protein.

Originally published as Old-Fashioned Custard Pie in Country Woman May/June 1994

Reviews

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Average Rating:

Jellybug

Jun 2, 2018

Not sure why some people attempt to bake this easy and delicious pie did NOT turn out, but it came out beautifully and perfect for me. I served it with fresh whipping cream and berries...
annie1992

Nov 20, 2016

This was a delicious pie, and relatively simple. First you bake the crust (called blind baking), then you fill with the custard and bake again, both baking processes take place at 400F.
pettyjc

May 20, 2016

If you can read a recipe u can make this simple pie. It's. Delicious. You ladies must not be able to read a recipe
shawnamarie0509

Apr 16, 2014

Cooked pie exactly as directed and after 25 minutes crust was still raw and pie was sloppy mess. Left it in uncovered for 30 more minutes and seemed to solidify more. Very disappointed :(
adriennedyar

Mar 15, 2014

Bake pie at 400 for 15 minutes, reduce heat to 325 and bake and additional 35 minutes or until custard is set.
vallas

Jun 27, 2010

i bake 20 min as instructed and the custard was not even warm yet. this recipe needs to be updated of deleted.
KELL1118

Feb 20, 2010

what temp do u use to bake the custard for 20 minutes.
larna

Apr 13, 2008

At what temperature do you bake the custard part of this pie?