It must be pie week. When I was a kid, my mom’s favorite dessert was custard pie. I thought she was such a maroon. What I’ve since discovered is the joy of simplicity. It will never be my favorite dessert, but when I want something smooth, something refreshing, something light, I often turn to Custard Pie. The old broad was pretty smart after all.
Of course, I think it helps to really love eggs. Basically, this is an egg pudding. And as I told you, Norwegians love white food and it doesn’t get much whiter than custard.
Beat slightly with a rotary beater ….. 4 eggs
Then beat in ………………………………………. 2/3 cup sugar
1/2 teaspoon salt
1/4 teaspoon nutmeg
2 2/3 cup milk (with part cream if you want it really rich)
1 teaspoon vanilla
Pour into a pastry-lined pie pan.
Heat oven to 450 degrees. Bake pie for 15 minutes. Then turn oven down to 350 degrees to finish baking.
Bake 30 to 35 minutes total. It can be baked at 425 degrees for the same amount of time.
Bake just until a silver knife inserted into side of filling comes out clean. The center may still look a bit soft but it will set later.
The crust on this pie can stay almost raw. One way around that is to bake the crust and the filling separately. Pour the filling directly into a well greased pie pan the same size as the one in which the crust is baked. Set the pan in a shallow pan of hot water. Bake just like the other pie instructions. When lukewarm, slip the baked filling into the cooled baked pie shell. Allow to settle a few minutes before serving. It will look like it was baked in the shell only the bottom will be well cooked.
* From the Recipe Box:
I actually like baking it in a pie pan without the crust. I do that with pumpkin pie filling as well. I don’t need a crust; it’s not my favorite.
I’ll bake it in custard cups or ramekins as well.
I also think the filling needs a strain before baking.
Too long baking makes the custard “watery”.
Thinking of you this Mother’s Day mom. Until I was 12, I had strep throats at least monthly and custard saved my life. Thank god for mom’s custard and pear baby food. It’s a long story for another day.
Sorry about the picture quality, but the pie was gone before retakes were possible.
and remember: Yes, you are the fairest of them all. Big kiss, Lynn
From the Recipe Box 