OLD-FASHIONED CUSTARD PIE RECIPE: HOW TO MAKE IT
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.
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 8 servings.
Number Of Ingredients 8
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 10-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large bowl, whisk eggs. Whisk in remaining ingredients until blended. Pour into crust. Cover edge with foil. Bake at 400° until a knife inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 258 calories, FatContent 12g fat (5g saturated fat), CholesterolContent 122mg cholesterol, SodiumContent 317mg sodium, CarbohydrateContent 30g carbohydrate (17g sugars, FiberContent 0 fiber), ProteinContent 7g protein.
MOM'S CUSTARD PIE RECIPE: HOW TO MAKE IT
Just a single bite of this traditional custard pie takes me back to the days when Mom would fix this pie for Dad, Grandfather and me. Mom also regularly prepared pies for large gatherings. This dessert was often requested. —Barbara Hyatt, Folsom, California
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 05 minutes
Prep Time 25 minutes
Cook Time 40 minutes
Yield 8 servings.
Number Of Ingredients 7
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°.Separate 1 egg; set the white aside in a large bowl and let stand for 15 minutes. In a small bowl, beat the yolk and remaining eggs just until combined. Blend in the sugar, salt and vanilla. Stir in milk. Beat reserved egg white until stiff peaks form; fold into egg mixture. , Carefully pour into crust. Cover edge of pie with foil. Bake for 25 minutes. Remove foil; bake until a knife inserted in the center comes out clean, 15-20 minutes longer. Cool on a wire rack. Sprinkle with nutmeg. Store in the refrigerator.
Nutrition Facts : Calories 254 calories, FatContent 12g fat (5g saturated fat), CholesterolContent 122mg cholesterol, SodiumContent 243mg sodium, CarbohydrateContent 29g carbohydrate (17g sugars, FiberContent 0 fiber), ProteinContent 7g protein.
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