An easy template for making infinite variations of Custard Pie
- 3 cups liquid base – can be milk, melted ice cream or frozen yogurt, tea steeped in milk, pureed fruit and milk, etc.
- 3 eggs
- 1/2 tsp fresh vanilla bean paste
- 1/4 tsp freshly grated nutmeg
- Scald your liquid base and remove from heat
- Beat eggs together
- Slowly add scalded liquid to egg mixture 1 tablespoon at a time, whisking until well incorporated. Add about 1 tablespoon per minute or so until you’ve added a total of 5-6 tablespoons.
- Allow liquid base to cool for another 5 minutes, off heat. Add vanilla bean paste and nutmeg.
- Pour egg and liquid base mixture into the heated base and whisk for 3 minutes.
- Allow egg and base mixture to fully cool.
- Pour mixture into pie shell and bake at 400F for 10 minutes, then decrease heat to 375 and cook another 40 minutes. Be sure to check on custard to prevent burning. You may need to cover the pie with foil but do not remove from oven until the custard appears well set and is not jiggling loosely.
You can vary this recipe using 2 cups liquid to 2 eggs (monitor cooking time, as you may need to cook 5 – 10 minutes less) or up to 4 – 5 eggs and 4 – 5 cups liquid if you have a very deep pie dish (again, monitor and adjust cooking time to achieve proper “set” to custard).
If you are going to use milk or steeped tea or an unsweetened base, use 1 cup sugar in your base. Often I will use 1/2 cup sugar and 1/2 cup condensed or evaporated milk and decrease the amount of liquid base by 1/2 cup. If you are going to use ice cream or frozen yogurt or a combination of pureed fruit and milk or a cheese such as ricotta or mascarpone, add sugar only if you need to. You can determine this by tasting the base before you heat it.
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pie, custard pie, easy pie, easy custard pie, pie recipe, custard pie recipe