RECIPESPRODUCTSPANTRYSHOPPING
Cooklist AI

Velvety Vanilla Custard Pie

Indulge in the delightful combination of a velvety vanilla custard and a perfectly flaky crust with a hint of nutmeg. This classic custard pie is perfect for any occasion or simply to satisfy your sweet cravings.
3
1 hr 20 min
TOTAL TIME
390
CALORIES
$0.52
PER SERVING
Velvety Vanilla Custard Pie
Ingredients
CRUST
9 SERVINGS
All-purpose Flour
1 1/2 cups all-purpose flour
Unsalted Butter
4 tbsp unsalted butter
Salt
1/4 tsp salt
Baking Powder
1/4 tsp baking powder
Vegetable Shortening
1/4 cup vegetable shortening
White Vinegar
1 tsp white vinegar
Ice Water
4 tbsp ice water
FILLING
Heavy Cream
1 cup heavy cream
Salt
1/4 tsp salt
Eggs
4 large eggs
Sugar
2/3 cup sugar
Vanilla Extract
1 tbsp vanilla extract
Ground Nutmeg
1/4 tsp ground nutmeg
Milk
1 1/2 cups milk
Directions
CRUST
20 min
PREP TIME
1 hr
COOK TIME
1 hr 20 min
TOTAL TIME
1
In a large bowl, whisk together the flour, salt, and baking powder. Mix in the vegetable shortening until the mixture is crumbly.
2
Add the butter and mix until larger chunks of butter remain. Gradually sprinkle vinegar and ice water over the mixture while tossing with a fork.
3
Once the dough is cohesive, shape it into a disk, wrap it in plastic wrap or waxed paper, and refrigerate for at least 30 minutes.
4
Roll the chilled dough into a 13-inch circle and place it in a lightly greased 9-inch pie pan. Crimp the edges upright to prevent filling from spilling out.
5
Chill the pie crust while preheating the oven to 375°F. Blind-bake the crust by lining it with foil or parchment paper and filling it with pie weights or dried beans. Bake for 20 minutes.
6
Remove the weights and foil, then bake for another 10 to 15 minutes until golden. Cool completely.
FILLING
7
Preheat the oven to 300°F. In a saucepan, heat the milk, heavy cream, and salt until small bubbles form around the edges and steam rises.
8
In a separate bowl, whisk together the eggs and sugar. Gradually pour 1/4 of the hot milk mixture over the egg mixture, stirring well. Combine the egg mixture with the remaining milk mixture.
9
Strain the custard through a sieve to remove any cooked egg bits. Stir in the vanilla extract.
10
Pour the hot custard into the cooled crust and sprinkle nutmeg evenly on top. Cover the edges with a pie shield or foil.
11
Bake the pie for 35 to 40 minutes, or until the custard is set at the edges but still slightly wobbly in the center. The temperature should be between 170°F and 180°F.
12
Allow the pie to cool completely on a wire rack before refrigerating. Serve chilled and store any leftovers in the refrigerator.
Health Info
Macros
34g
CARBS
24g
FAT
7g
PROTEIN
Allowed on these diets
LACTOSE FREE
GLUTEN FREE
VEGETARIAN
Contains these allergens
MILK
EGGS
WHEAT
158 Recipes for Custard Pie
Grandma's Egg Custard Pie
9
55 min
45
Grandma's Egg Custard Pie
Coconut Custard Pie
12
1 hr 5 min
Coconut Custard Pie
Greek Custard Pie
15
1 hr 20 min
2
Greek Custard Pie
Grandma's Egg Custard Pie
9
55 min
43
Grandma's Egg Custard Pie
Custard Pie
14
1 hr 10 min
38
Custard Pie
Pumpkin Custard Pie with Gingersnap Crust
12
1 hr 30 min
2
Pumpkin Custard Pie with Gingersnap Crust
Egg Custard Pie
15
55 min
13
Egg Custard Pie
Rhubarb Custard Pie Recipe
10
15 min
10
Rhubarb Custard Pie Recipe
Frequently Asked Questions
What is the best way to serve custard pie?
What is custard pie?
How should I store leftover custard pie?
What are the ingredients needed to make custard pie?
What is the best kind of milk to use in custard pie?
Can I make a custard pie without a crust?
What is the best way to prevent a custard pie from curdling or cracking?
Can I add other ingredients to my custard pie, like fruit or chocolate?