This is the first Homemade Custard Pie I’ve ever made. It was glorious! The custard filling was smooth, light and delicious.
I love making recipes that I’ve never made before, at the ripe old age of 63 I still love learning. This recipe is by no means hard to make but there are a couple of things I’d like to go over with you. First…
Whether your using a pre packaged pie crust or homemade, the pie crust needs to be par baked for about 20 – 25 minutes before filling it with the custard. I used an all butter homemade pie crust for the pie, you can find the recipe I used in the recipe card for Dutch Apple Pie.
Scalding the milk…
Scalding milk is just bringing milk up to very warm without boiling it. It only takes minutes to do this. Use a sauce pan with a heavy metal bottom so as not to scorch the milk. Heat the milk over medium heat until you see little bubbles on the sides of the saucepan and you see steam coming from the milk. Stirring while the milk cooks prevents a film from forming on top of the milk while it’s being heated.
- 1 unbaked pie shell (I use Marie Callendar’s deep dish)
- 3 large eggs
- ½ cup of sugar
- ½ teaspoon of salt
- ½ teaspoon of nutmeg
- 2-2/3 cups of milk
- 1 teaspoon pure vanilla extract
How to prepare :
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