The Perfect Retro Egg Custard Pie Recipe
This recipe combines the essence of traditional Southern baking with a few modern touches to ensure a consistently delicious result. With a buttery homemade crust and a rich, silky custard filling, this pie is a delightful nod to the past, yet perfect for today's dessert table.
Ingredients
For the Pie Crust:
For the Custard Filling:
Instructions
Prepare the Pie Crust:
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In a food processor, combine the flour, powdered sugar, and salt. Pulse a few times to mix.
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Add the cold butter pieces to the processor and pulse until the mixture resembles coarse crumbs.
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With the processor running, add the egg and continue to process until the dough comes together in a ball.
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Turn the dough onto a floured surface, shape it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Roll Out and Pre-Bake the Crust:
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Preheat your oven to 375°F (190°C).
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On a lightly floured surface, roll out the chilled dough into a circle about 11 inches in diameter.
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Carefully transfer the dough to a 9-inch pie plate, pressing it gently into the bottom and up the sides.
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Crimp the edges as desired, then place the crust in the freezer for 10-15 minutes to firm up.
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Line the crust with parchment paper and fill it with pie weights (or dry beans/rice).
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Bake on the lower oven rack for 20-25 minutes. Remove the parchment and weights, and bake for an additional 5 minutes until the crust looks dry.
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Set the crust aside to cool slightly while you prepare the filling.
Make the Custard Filling:
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Lower the oven temperature to 325°F (165°C).
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In a large bowl, whisk together the sugar, salt, eggs, and egg yolks until well combined.
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Slowly whisk in the milk, heavy cream, and vanilla extract until the mixture is smooth.
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Strain the custard mixture through a fine-mesh sieve into another bowl to ensure a silky texture.
Assemble and Bake the Pie:
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Pour the strained custard filling into the pre-baked pie crust.
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Grate about ½ teaspoon of freshly grated nutmeg over the top of the custard.
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Carefully place the pie on the middle rack of the oven and bake for 40-45 minutes, or until the custard is mostly set with a slight wobble in the center.
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The internal temperature should reach around 180°F (82°C) when done.
Cool and Serve:
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Remove the pie from the oven and place it on a wire rack to cool completely.
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Once cooled, refrigerate the custard pie for at least 2 hours to allow the custard to set fully.
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Slice and serve chilled. Store any leftovers in the refrigerator.
Note
- If the edges of your crust start to brown too quickly during baking, cover them with foil or use a pie shield to prevent burning.
- If you prefer a slightly firmer custard, you can bake the pie a bit longer, but keep a close eye on it to avoid overbaking.
- This pie can be made a day in advance, which allows the flavors to meld even better. Just store it covered in the fridge until you’re ready to serve.
- Serve the pie with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
