Old-Fashioned Custard Pie
A classic and comforting dessert, this Old Fashioned Custard Pie recipe is sure to bring back fond memories. With a flaky pastry crust and a rich and creamy custard filling, it's the perfect treat for any occasion.
A classic and comforting dessert, this Old Fashioned Custard Pie recipe is sure to bring back fond memories. With a flaky pastry crust and a rich and creamy custard filling, it's the perfect treat for any occasion.
- Carbohydrate 4.26631273504274 g
- Cholesterol 3.26666666666667 mg
- Fat 0.847703803418803 g
- Fiber 0.0748055528657049 g
- Protein 2.72520474358974 g
- Saturated Fat 0.539182905982906 g
- Serving Size 1 1 -8 serving (95g)
- Sodium 4736.89486806861 mg
- Sugar 4.19150718217703 g
- Trans Fat 0.0612361367521365 g
- Calories 39 calories
Step-by-step
- Unroll pastry sheet into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400degrees.
- Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 10-15 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack.
- In a large bowl, whisk eggs. Whisk in remaining ingredients until blended. Pour into crust. Cover edges with foil. Bake at 400degrees for 25-30 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
Eggs dictate the structural integrity of this old-fashioned custard pie, acting as the primary coagulant that transforms a liquid dairy mixture into a sliceable gel. Understanding how proteins thermal-set under heat prevents common pitfalls like curdling or watery weeping. Careful adherence to thermal thresholds ensures a smooth, silky interior rather than an overcooked, spongy texture.
- Blind bake the pastry crust at 400 degrees Fahrenheit with weights to prevent the bottom from becoming soggy when the liquid filling is added.
- Whisk the eggs thoroughly before incorporating the milk and sugar to ensure uniform protein distribution throughout the liquid.
- Shield the fluted pastry edges with aluminum foil halfway through the bake time to prevent excessive browning while the center sets.
- Chill the baked pie in the refrigerator for a minimum of three hours to allow the starch and egg proteins to complete their final firming stage.
Using whole milk yields a lighter, more delicate set than heavy cream, which introduces excess fat that can interfere with the protein matrix. Patience during the mandatory three-hour refrigeration window is non-negotiable for achieving clean slices.
