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Custard pie is a delicious dessert



For the Pie Crust:

  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter, chilled and cubed
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 3-4 tablespoons chilly water

For the Custard Filling:

  • 4 giant eggs
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 2 cups complete milk
  • 1 teaspoon vanilla extract
  • Floor nutmeg for sprinkling (non-obligatory)


1. Put together the Pie Crust:

  • In a meals processor, mix the flour, sugar, and salt. Add the chilled, cubed butter and pulse till the combination resembles coarse crumbs.
  • Add chilly water, one tablespoon at a time, and pulse till the dough comes collectively. Form it into a disk, wrap in plastic wrap, and refrigerate for a minimum of half-hour.
  • Roll out the chilled dough on a floured floor and switch it to a 9-inch pie dish. Trim and crimp the sides. Preheat the oven to 375°F (190°C).

2. Pre-Bake the Pie Crust:

  • Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake for about quarter-hour. Take away the parchment paper and weights, and bake for a further 5 minutes or till the crust is frivolously golden. Permit it to chill.

3. Put together the Custard Filling:

  • In a bowl, whisk collectively eggs, sugar, and salt till effectively mixed.
  • Warmth the milk till it is nearly to boil. Steadily whisk the new milk into the egg combination, then add the vanilla extract.

4. Assemble and Bake:

  • Pour the custard combination into the pre-baked pie crust. Sprinkle with floor nutmeg if desired.
  • Bake within the preheated oven for 40-45 minutes or till the custard is set across the edges however barely jiggly within the heart.

5. Cool and Serve:

  • Permit the custard pie to chill fully at room temperature, then refrigerate for a few hours or in a single day earlier than serving.

6. Optionally available:

  • Prime with whipped cream or serve with contemporary berries for added taste.

Take pleasure in your delicious selfmade custard pie! Be happy to experiment with totally different taste variations, akin to including a trace of cinnamon or nutmeg to the custard for a distinctive twist.

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