The Old Fashioned Custard Pie - Good For Recipes (2024)

For over a century, custard pies have held a special place in American cuisine with their delectable combination of smooth filling and flaky crust. While there are countless varieties of custard pies, the Old Fashioned Custard Pie has remained a popular and enduring choice, cherished by many for its timeless taste.

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Ingredients For The Old Fashioned Custard Pie

Unbaked pie crust: The pie’s base is comprised of an unbaked crust, which adds a crispy and airy feel that perfectly balances the creamy custard filling.

Eggs: They are an essential element of the custard filling, contributing to its mouthwatering taste and smooth consistency by providing both structure and richness.

Whole milk: The custard’s distinct velvety consistency and taste are derived from the utilization of full-fat milk.

Granulated sugar: The addition of granulated sugar not only enhances the taste of the custard but also assists in its proper consistency by promoting solidification.

Salt: The presence of salt in the custard amplifies its flavor and creates a harmonious blend of sweet and savory elements.

Vanilla extract: The utilization of vanilla extract in the custard lends it a comforting and aromatic essence that balances the taste profile.

How to make The Old Fashioned Custard Pie

Your oven needs to be preheated to 350°F before you start baking.

Afterward, roll the pie crust out and carefully transfer it into a 9-inch pie dish.

Take a medium-sized mixing bowl and whisk the eggs, milk, sugar, salt, and vanilla extract together until they’re well mixed.

Pour the custard mix into the pie crust and bake it in the oven for about 45-50 minutes, or until the custard solidifies and the crust takes on a lovely golden brown color.

Wait until the pie has cooled down entirely before serving it.

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My Best Tips

  • To obtain a custard filling that is silky and consistent, it is crucial to mix the ingredients with precision and avoid over-baking the pie.
  • In order to prevent over-browning or cracking, it’s important to check the pie often during the final stages of baking.
  • To avoid the custard from running, it is advisable to let the pie cool entirely before cutting it into pieces.

The step-by-step instructions The Old Fashioned Custard Pie pictures can be found in the recipe card below.

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Questions and answers about The Old Fashioned Custard Pie recipe

Old fashioned egg pie variations:

Spice up the traditional Old Fashioned Custard Pie by mixing in a variety of flavorings into the custard base for a delightful twist.

If you desire a cozy and comforting taste, you can opt to include a dash of cinnamon or nutmeg, or test out various extracts like lemon or almond to add a touch of uniqueness.

The filling can be further improved with the addition of fresh fruits or chocolate chips to create an extra layer of taste.

What Do You Serve with old fashioned egg custard pie?

With its rich, creamy texture and classic flavor, Old Fashioned Custard Pie can be savored on its own, yet it also pairs well with a dollop of whipped cream or a scoop of vanilla ice cream.

For those seeking a more elevated dessert, garnish it with fresh berries or a drizzle of luscious caramel sauce.

Have a look at our other cake recipes, how about carrot cake cheesecake or creamy coconut cake

Can You Freeze old fashioned egg pie?

Freezing an Old Fashioned Custard Pie is an option that won’t compromise the pie’s quality. Wrap the cooled and baked pie securely with plastic wrap or aluminum foil before putting it in the freezer, where it can remain for as long as 3 months. When ready to eat, thaw the pie by moving it from the freezer to the fridge the night before and then letting it warm to room temperature before serving.

Can You Store The Old Fashioned Custard Pie?

If you want to keep your Old Fashioned Custard Pie fresh for up to 4 days, simply refrigerate it and cover it with plastic wrap or aluminum foil to preserve its taste and texture.

The calories in The Old Fashioned Custard Pie:

Depending on the ingredients utilized, the calorie content of Old Fashioned Custard Pie may fluctuate, but a usual slice of pie contains roughly 300-350 calories.

The Old Fashioned Custard Pie - Good For Recipes (3)

The Old Fashioned Custard Pie

While there are countless varieties of custard pies, the Old Fashioned Custard Pie has remained a popular and enduring choice, cherished by many for its timeless taste.

Print RecipePin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 4

Calories 400 kcal

Ingredients

  • 9 inch unbaked pie crust
  • ½ cup whole milk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoons salt
  • ½ cup granulated sugar

Instructions

  • Heat the oven to 350°F in advance of baking.

  • Roll out the pie crust and carefully transfer it to a 9-inch pie pan.

  • In a medium mixing bowl, blend eggs, milk, sugar, salt, and vanilla extract with a whisk until the ingredients are fully incorporated.

  • Pour the custard mixture into the prepared pie crust and bake it until the custard is fully set and the crust is a delightful golden brown hue, typically around 45-50 minutes.

  • It is recommended to wait for the pie to reach room temperature before serving it.

Keyword The Old Fashioned Custard Pie

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The Old Fashioned Custard Pie - Good For Recipes (4)

The Old Fashioned Custard Pie - Good For Recipes (2024)

FAQs

Why does my custard pie taste like scrambled eggs? ›

Why does my egg custard pie taste like scrambled eggs? Overbaked custard can lead to an eggy flavor and rubbery consistency. Make sure to bake the custard pie until slightly jiggly in the center.

Does custard pie need to be refrigerated? ›

If a pie contains eggs or dairy products, it should be stored in the refrigerator and not left out at room temperature for more than two hours. Pies that do not contain dairy products, such as fruit pies can be stored, loosely covered at room temperature for up to two days.

What is a custard pie filling made of? ›

Combine sugar, milk, melted butter, flour, vanilla, and nutmeg in a large bowl; mix well. Beat in eggs until well blended. Pour filling into partially baked pie shell. Bake in the preheated oven until a knife inserted in the center comes out clean, 45 to 55 minutes.

Should you prebake pie crust for custard pie? ›

So I get it, the whole "when do I pre-bake something" is super confusing. Think of it this way: poor pie dough wouldn't stand a chance (aka be a soggy mess) with a custard filling if we don't give it a head start. Hence why we pre-bake, because custard pies are too delicious to have soggy bottoms.

What are common mistakes making custard? ›

The custard's texture is the key to its greatness, and perfect texture results from perfect cooking technique. The most common mistake people make in baking a custard is not putting enough water in the hot-water bath. The water should come up to the level of the custard inside the cups.

Why did my custard pie fall? ›

Using a recipe with too much liquid: If the recipe calls for too much liquid, the filling may be too thin and cause the pie to sink. Not pre-baking the crust: If the crust is not pre-baked, it may not be able to support the weight of the filling and can cause the pie to sink.

Can you freeze a homemade custard pie? ›

Generally, you can freeze any kind of fruit or custard pie that gets baked in an oven and doesn't have any other accompaniments (like whipped cream or meringue).

Can custard pie be made ahead of time? ›

Serve this pie cold as is, or with whipped cream and additional fresh grated nutmeg! This pie can be made up to 1 day ahead of time. Store the pie in the refrigerator.

What is the thickener commonly used in custard pies? ›

Many custard recipes/formulas use cornstarch as the thickening agent. The amount of liquid a starch grain can attract (absorb) and how concentrated the starch grains are in the liquid affect the thickness of the final product.

What is another name for custard pie? ›

Chess Pie: Just Custard Pie by Another Name – Grub Americana.

What nationality is custard pie? ›

(formerly) a dough pudding containing meat and baked in a dish; (now usually) a tart made with piecrust and… Any pie regarded as French in type or origin; spec. (in quot.

Why does my custard pie taste like eggs? ›

The crust can be soggy, the outer ring of custard often overcooks, and the flavor can easily cross over into "eggy," which is a little ironic because a custard wouldn't be a custard without eggs.

Should custard pie jiggle when done? ›

Ultimately, the amount of jiggle is the most universal rule in judging the doneness of a non-crusty crusted custard pie. Unfortunately, it is also the most difficult to describe without being able to show in person. A majority of chess pies will be done they have a slight jiggly tremble to them.

What can cause a custard pie to have a soggy bottom crust? ›

A soggy bottom crust happens when the wet filling of your pie soaks into the raw pie dough beneath before it's had a chance to set, causing it to become sodden and gummy. This is particularly problematic with both fruit pie and custard fillings because they have high moisture content.

Why does my custard taste eggy? ›

If your custard looks curdled, tastes eggy or smells sulfuric you overcooked it. Either the custard was in the oven for too long or at too high a temperature.

Why does my custard turn into scrambled eggs? ›

If the custard is heated beyond that point, the egg proteins lose their structure and can no longer retain the liquid. Consequently, a baked custard like crème caramel will appear curdled and runny, while a stirred custard sauce like Crème Anglaise may contain bits of scrambled egg.

How to avoid scrambling eggs in custard? ›

Add the milk in 1/2-cup increments to bring the temperature of the eggs up gradually while whisking. Tip: Whisking the eggs with sugar helps, too. Now you can add the tempered eggs to the hot milk without worrying that the eggs will curdle or scramble. Keep stirring over medium heat as the custard thickens.

How do you fix scrambled custard? ›

If you notice lumps beginning to form in a custard, immediately pour it out of the hot pot into a bowl and pulse it with a handheld blender in five-second intervals until it is nearly smooth. This can take from 15 to 45 seconds, depending on how big the lumps are.

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