Tuesday, February 3, 2009

Old Fashioned Custard Pie

A very basic, old fashioned egg custard pie.

Old Fashioned Custard Pie

There is something about the simplicity of an Old Fashioned Egg Custard Pie that just spells comfort to me. With this cooler weather movin' in here again it seemed appropriate to make one. I like the custard warm more than I like it cold but if you try to cut it before it cools, it'll run. I admit, I have been known to do that anyway. But let it cool and then warm a slice up in the microwave for about 30 seconds or so if you want it warm. I gotta tell ya ... it just soothes the heart.



Recipe: Old Fashioned Custard Pie

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 40 min | Yield: About 8 servings

Ingredients
  • 1 unbaked standard pie shell, homemade or commercial (Pillsbury recommended)
  • 3 large eggs, beaten
  • 1 (12-ounce) can of evaporated milk
  • 1 cup of granulated sugar
  • 1 teaspoon of pure vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 2 tablespoons of all purpose flour
Instructions

Preheat the oven to 400 degrees F. Dock the pastry shell all over with the tines of a fork. This will keep it from buckling. Bake for 10 minutes.

Meanwhile, combine the eggs, milk, sugar, vanilla, and nutmeg. Whisk in the flour until well blended. If the flour doesn't want to blend in, pour it into a blender to whip it all together. That should do it.

Set the pie plate on a tray. This is solely for the purposes of transport, since custard filling is very liquid and runny. Pour the egg mixture into the baked pie shell and move the whole tray over to the stovetop. Open the oven and very carefully transfer the pie plate to the oven rack.

Bake at 400 degrees F for 10 minutes, reduce heat to 325 degrees F and bake an additional 20 to 30 minutes or until a knife inserted into the center comes out clean.

Cool to room temperature before serving. Store leftovers in refrigerator.

Source: http://deepsouthdish.com

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Posted by on February 3, 2009

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29 comments:

  1. ooh I love your site! I'm so glad I happened upon it! Thanks for all the yummy recipes and tips!

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  2. Hi Kelley and Rhett! I'm glad you found my little corner of the net. Thanks so much for stopping to comment - hope to see you back real soon.

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  3. This reminds me of my grandmother. She always made custard pie. My other grandma always made custard pudding. You are SO right. Absolute comfort food. Thanks for reminding me -- always nice to remember good times and lots of love.

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  4. You're welcome! Thanks for stopping by.

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  5. This pie is similar to the Transparent Pie my mom used to make all the time (and now I make it). It is an old Kentucky recipe from my dad's side of the family. We say it is between a custard and sugar cream pie. Thanks for sharing this recipe. I love your site (I just found it). Becky

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  6. Hi Becky and welcome! That pie sounds delicious - I love custard any way really. If you don't have a blog maybe you can do a guest spot and make that Transparent Pie for a feature post here someday maybe?? Thanks for your sweet comment and hope to see you back!

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  7. This brings back soooo many childhood memories. My grandmother made this and we enjoyed it so very much. I love your site and truly enjoy your recipes....all I have tried are most excellent!

    Becky McGee in TN

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  8. My ex-mother-in-law taught me a trick to make incorporating the flour easier (blend in). Mix the flour and sugar together thoroughly before adding into any liquid ingredients. Works like a charm every time.

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  9. Tonight, I successfully made this pie recipe (the 1st time the custard spilled in my oven and created a terrible stench) and I really enjoyed it. I am an aspiring pastry chef and as the grand-daughter of Southerners, I always tend to lean toward Southern desserts and your site has plenty of them...I love this site and will be trying many, many more of the recipes.

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  10. Oh darn Tykisha, hate that! I've made a mess in my oven before too. This is a very simple basic old fashioned recipe that I love too. You'll notice I'm more of a savory gal with the recipes here though I do have a few sweets too, of course. I'm so happy that you are enjoying the site!

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  11. You won't believe this but about 45 minutes ago
    I read this recipe and went right downstairs and
    made it.. I LOVE CUSTARD... so now I'm waiting
    for it to cool but like you, I had to taste it
    hot and it is wonderful!
    Thanks you so much for sharing. This will be
    made often!!!
    Sandy

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  12. Hi Mary! My name is Melissa from Melissa's Southern Style Kitchen. I love custard pies, but, hadn't got around to posting one on my blog, yet. When I had a request this morning from a Facebook friend for "Old Fashioned Custard Pie" I knew where to come. :) Thanks so much for sharing, blessings ~ Melissa

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    Replies
    1. Hi Melissa! Thanks so much for sharing the link - appreciate that!

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  13. My pleasure, I will be back to visit you often, love your blog!! How did I not find you until recently? Love your writing style and I'm always delighted to make a new blogger friend!! ☺

    ReplyDelete
    Replies
    1. I don't get around to visit blogs as much as I used to be able to - the site keeps me hopping!! The truth is, I purposely don't visit many other southern blogs. What I find happens is that it is so easy for southern bloggers to be influenced by another southerner blogger's "voice" and recipes, so I just found it much easier to remain authentic to my own recipe box and my own voice by doing my own thing! I see too many southern bloggers who are basically copycatting off the back of other southern bloggers & losing their own voice. We all have something unique to give from our own heritage and perspective, but not if we all start to look alike. I don't want to do that!

      Thanks so much for stopping by Melissa and best of luck with your blogging!

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  14. Mary, this is a big hit with the older generation. Always reminds them of their grandmother's custard pie. I have made this sooooo many times I can't even remember. I love love love your site. Your site is my favorite for recipes, I have made several dishes. Everything is the best & reminds me of when I was child. Thank you soooo much, you are the best.

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    Replies
    1. Aw Pam, you are SO welcome!! Thank you so much for taking the time to come back to let me know. That really means the world to me!! HUGS!!

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  15. I make pies with this custard except I use corn starch instead of flour and I get two pies out of the custard because I put fruit(whatever is in season or frozen) in the pie shell and then pour the custard on top of it and bake it. It makes for a fantastic fruit and custard pie!

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    Replies
    1. I imagine that must be delicious! What is your favorite fruit to use?

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  16. My goodness, I wish you lived next door to me.... I love so many of your recipies, I have not been to another cooking site.. lol... who needed to when they have you?? Thank you!! I am now getting ready to make the custard pie for my husband..
    Best to you.. Anna

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    Replies
    1. Oh Anna, can I just give you a big ole virtual HUG??! Thanks you so much - I hope your husband enjoyed the custard pie!!

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  17. OMG!!! I just bit into my first piece and I am literally in tears thinking of my grandma. She passed away in1981, I was 14. I had her recipe and lost it. My mom didn't care for the pies so she never knew how to make.

    Over the years I would cry for having lost her beloved recipe. It is a rainy day today and the rain reminds me of grandma. My bff called me today with a "surprise' the link to your recipe!! I had every ingredient in the house already.

    Upon mixing, as the aroma came forth I KNEW this was it!!! Words cannot express my gratitude for your sharing of yourself and this fabulous recipe. You did my grandma proud...:)

    V in Georgia

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    Replies
    1. Aw V, not ya got me crying! :) You're so welcome & thanks for taking the time to pop back by and share this with me. Big HUGS!!!

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  18. Has anyone ever tried this recipe with Splenda? I have diabetics in the the family and think it may work since it is not a cooked custard per se.

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    Replies
    1. Hey Dalton! Substitute 1/2 cup Splenda, use fat free evaporated milk and add one additional egg - that should do it!

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    2. Thanks Mary. Have a very Merry Christmas!

      Delete

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