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OLD SCHOOL EGG CUSTARD PIE

Ingredients

Sweet Pastry Dough

  • 1 cup all-purpose flour
  • 3 tablespoon granulated sugar
  • ¼ teaspoon baking powder
  • ¼ teaspoon table salt
  • 4 tablespoon unsalted butter ½ stick cut into small pieces kept very cold
  • 1 large egg
  • 1 large egg white separated – save the yolk for the custard.

Custard

  • 5 large eggs
  • 1 large egg yolk
  • ¾ cup granulated sugar
  • ¼ teaspoon table salt
  • 2 teaspoon vanilla extract
  • 1 cup heavy cream
  • 1 ½ cups whole milk
  • ¼ teaspoon ground nutmeg
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Instructions

Sweet Pastry Dough

  • Add the flour, granulated sugar, baking powder, and salt to the bowl of a food processor and pulse three times to combine.
  • Add the very cold butter pieces and pulse at one-second intervals until the butter is mixed in.
  • Add the egg and pulse until the dough forms a ball on the blade of the processor
  • Turn the dough out of the food processor onto a floured surface, and carefully remove the blade.
  • Flatten the dough into a disc. Wrap it with plastic wrap and chill for 15-20 minutes.
  • Use a rolling pin to roll out pie dough into a circle that is 2 to 3 inches wider than the pie pan.
  • Carefully roll the dough onto the rolling pin and transfer it into your pie pan.
  • Refrigerate until needed.
  • Preheat oven to 375 degrees.
  • Separate one egg, placing the white and yolk into separate bowls.
  • Beat the egg white, then brush the crust with beaten egg white.
  • Place the pie crust on the center rack of a preheated oven and par-bake the crust for 7-8 minutes.
  • Remove the crust from the oven and place it on a wire rack to cool for 10 minutes.

Custard

  • Add five eggs plus the one egg yolk saved from the crust, granulated sugar, salt, vanilla extract, heavy cream, and whole milk to a large bowl.
  • Whisk the wet ingredients together until smooth and creamy.
  • Pour the egg mixture into the par-baked pie crust and sprinkle with ground nutmeg.
  • Place the custard pie on the center rack of the preheated 375 degree oven and bake for 35-45 minutes or until a knife inserted in the center comes out clean.

    *Place a cookie sheet on the bottom rack under the pie to catch any spills that may occur.

  • Remove the custard pie from the oven and place on a wire rack to cool.
  • When the pie is completely cool, place in the refrigerator for at least 4 hours to chill before serving.
  • Store any leftover custard pie refrigerated wrapped in plastic wrap (or in an airtight container).