Tuesday, February 3, 2009

Old Fashioned Egg Custard Pie

A very basic, old fashioned egg custard pie.
A very basic, old fashioned egg custard pie.

Old Fashioned Egg 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.

For more of my favorite pie recipes, visit my page on Pinterest!




If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!



Yum

Recipe: Old Fashioned Egg 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.

Canadian Flapper Pie: Prepare and prebake a graham cracker crust, setting aside a couple tablespoons of the crumbs for garnish. Prepare pie as above, except separate eggs and use only the yolks in the pie, reserving whites for meringue. Prepare meringue and add to top of the pie the last 10 minutes of cooking time. Return to oven for final 10 minutes, or until meringue peaks brown.

Source: http://deepsouthdish.com


NOTE: You do not need to request access to print! Access is for document editing purposes only.
Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too Y'all!

Old Fashioned Buttermilk Chess Pie
Triple Layer Banana Cream Dessert
Coconut Key Lime Pie
Posted by on February 3, 2009

Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
.

As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.




Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!

Articles on this website are protected by copyright. You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval.
Click for additional information.


© Copyright 2008-2021 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.





Email Subscription DSD Feed