I actually made this delicious pie quite a while ago. But, since I made it right before VeganMoFo, I haven’t had a chance to share it yet. We discovered on a recent trip to a buffet that the kids go crazy over custard pie. And, since we were headed on a trip soon after and needed to use up some eggs, I tried my hand at a homemade version.
I decided to try one from my Betty Crocker cookbook first. It seemed super simple and tastily-flavored. Use your own pie crust recipe, or store-bought if you like. The filling is crazy fast to throw together and mildly flavored with cinnamon and nutmeg. Yum.
Hope you all made it through Sandy safely, welcome back! I’ll be sharing a delicious CrockPot Pumpkin Cheesecake tomorrow. So come on back. 🙂
Custard Pie
Ingredients
PASTRY
1 cup plus 1 tablespoon gluten-free flour
1/2 teaspoon salt
1/3 cup cold shortening
3 to 5 tablespoons ice-cold water
FILLING
3 eggs
3/4 cup sugar
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 teaspoon vanilla
2 1/2 cups hot whole milk or half-and-half
Method
In a medium bowl, mix flour and 1/2 teaspoon salt. Cut in shortening, using a pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are the size of small peas.
Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves the side of bowl (1 to 2 teaspoons more water can be added if necessary).
Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry flakier. If refrigerated longer, let pastry soften slightly before rolling.
Heat oven to 425 degrees Fahrenheit. Roll pastry on a lightly floured surface, using a floured rolling pin, into circle 2 inches larger than the upside-down 9-inch glass pie plate. Fold pastry into fourths and place in pie plate; unfold pastry and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with the edge of a plate; flute.
Carefully line the pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over the edge to prevent excessive browning. Bake 10 minutes; carefully remove foil. Bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with the back of the spoon.
Reduce oven temperature to 400°F. In a medium bowl, beat eggs slightly with a wire whisk. Add sugar, 1/4 teaspoon salt, the nutmeg, and vanilla; mix well. Gradually blend in hot milk. Pour filling into hot crust (to prevent spilling the filling, place pie plate on oven rack before pouring filling into the crust).
Cover edge of pie crust with pie crust shield ring or 2- to 3-inch strip of foil to prevent excessive browning; remove shield or foil during the last 15 minutes of baking. Bake 25 to 30 minutes or until knife inserted halfway between center and edge comes out clean. Cool on cooling rack 1 hour. Serve slightly warm or cold. Store loosely covered in refrigerator.
The Results
Delicious! And the kids loved it. A definite repeat for pre-trip egg use and just whenever we’re craving pie. It tastes a lot like pumpkin pie, without the pumpkin. Fabulous.
This post shared at Gallery of Favorites, Fresh Bites Friday, Friday Favorites, Frugal Fridays and I’m Lovin’ It.
Custard Pie Recipe
The custard pie recipe turned out to be delicious! And the kids loved it too! I'll certainly make it again whenever we are craving pie.
Ingredients
- PASTRY
- 1 cup plus 1 tablespoon gluten-free flour
- 1/2 teaspoon salt
- 1/3 cup cold shortening
- 3 to 5 tablespoons ice-cold water
- FILLING
- 3 eggs
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla
- 2 1/2 cups hot whole milk or half-and-half
Instructions
- In a medium bowl, mix flour and 1/2 teaspoon salt. Cut in shortening, using a pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are the size of small peas.
- Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves the side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry flakier. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 425 degrees Fahrenheit. Roll pastry on a lightly floured surface, using a floured rolling pin, into circle 2 inches larger than the upside-down 9-inch glass pie plate. Fold pastry into fourths and place in pie plate; unfold pastry and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with the edge of a plate; flute.
- Carefully line the pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over the edge to prevent excessive browning. Bake 10 minutes; carefully remove foil. Bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with the back of the spoon.
- Reduce oven temperature to 400°F. In a medium bowl, beat eggs slightly with a wire whisk. Add sugar, 1/4 teaspoon salt, the nutmeg, and vanilla; mix well. Gradually blend in hot milk. Pour filling into hot crust (to prevent spilling the filling, place pie plate on oven rack before pouring filling into the crust).
- Cover edge of pie crust with pie crust shield ring or 2- to 3-inch strip of foil to prevent excessive browning; remove shield or foil during the last 15 minutes of baking. Bake 25 to 30 minutes or until knife inserted halfway between center and edge comes out clean. Cool on cooling rack 1 hour. Serve slightly warm or cold. Store loosely covered in refrigerator.
