Great Egg Custard Pie recipe, anyone?

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by BlueBaby, Aug 20, 2016.

  1. BlueBaby

    BlueBaby Chillin' With My Peeps

    When I was younger, my mother used to make these great custard pies that used a lot of eggs. Her recipe would make 2 good sized pies, and I think that she sprinkled some nutmeg or something similar on the tops of them. I loved them pies! Mother has been dead now for a few years, but I wasn't able to get her recipe for them. I decided to try to get a good one here, if anyone has one that you would like to share.

    Thank you!
     
  2. sunflour

    sunflour Flock Master Premium Member

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    My mom also used to make egg custard and egg custard pies - I did have her recipe but could never get it to work out like hers:(

    But I do have one that works out well and tastes like mom's. I don't recall where I found this one - but have made some adjustments - will post it later ( tonite). But it makes only one deep dish or 2 regular sized pies.
     
  3. BlueBaby

    BlueBaby Chillin' With My Peeps

    That will be fine. I'll wait to see what you have.
     
  4. sunflour

    sunflour Flock Master Premium Member

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    Sorry, could have posted this morning - but really didn't recall where I found the recipe and pulling it out of my book tonite found the page I printed and I made no real adjustments, just my notes to find the info quicker and phrased for me to follow easier [​IMG]

    I had never scalded milk and had to research that a bit before doing my first. I use whole milk + half-n-half. And I don't measure but just sprinkle the nutmeg on the top. Do watch it close to the end and add foil or pie crust cover to make sure the crust doesn't burn. Make sure to use a baking sheet or you'll spill it in your oven. I use a pizza pan.

    It is a King Arthur Flour recipe, here's the link: http://www.kingarthurflour.com/recipes/custard-pie-recipe

    I cheat and use frozen pie shells - as written it does one deep dish, but I usually do 2 regular crusts and freeze one for later. I would suggest you try one large or 2 small pies and see if you like it, if you want 2 deep dish pies, adjust to fill those. I did use a thermometer the first couple of tries - but learned to judge the center being done, can now judge that without testing temp.

    Hope this works out for you, it is the same texture and taste of my mom's custard.

    Hope it comes at least close to your mom's:)
     
  5. BlueBaby

    BlueBaby Chillin' With My Peeps

    Thank you, very much! I looked at the picture at the link that you sent to me. It look's like the same type of texture that she made. I also was reminded that she did use that half and half in hers. We very seldom even had any half and half in the fridge. I will also cheat with the store bought crust. If I remember right, I think that she also sprinkled a bit of the nutmeg into the filling, and added a tiny bit of that almond extract besides the vanilla.

    A couple of years ago someone else had given me a recipe for the custard pie, but when I tried it out it appeared to be a bit on the runny side, and didn't taste anywhere's as good as what mom had made.
     
    Last edited: Aug 21, 2016
  6. sunflour

    sunflour Flock Master Premium Member

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    Every time I tried my Mom's recipe it turned out watery or lumpy- really wished I had helped with the custard to see why.

    The texture of this recipe is "slick" and smooth, like my Mom's. She only sprinkled Nutmeg on top - but mixed in and some Almond flavoring sounds nice. My Mom's pound cake had Almond and Vanilla and I luv it - I did a Member's page on her pound cake recipe.

    Let me know how it works out, I have the fixings and shells for a couple of Custard Pies to make soon, may try your Mom's additional ingredients to one to see how that does.
    ** Let me know how much Almond Extract you add**

    If you have never scalded milk or done a custard, check out Youtube - I had to [​IMG]. But do pour the egg/milk/cream mixture thru a sieve to remove small cooked particles of egg to get the smooth mixture.
     
  7. BlueBaby

    BlueBaby Chillin' With My Peeps

    I won't be doing one up right now. I live in the desert in Arizona and it's still too hot to bake. I will when it cools off a bit though. I love to bake, but not when it is so hot. lol

    On the almond extract, I would just split it with the amount of vanilla extract mentioned. You wouldn't want any extra liquid in it to make it end up being runny. Keep the nice texture!
     
    Last edited: Aug 21, 2016
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  8. sunflour

    sunflour Flock Master Premium Member

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    Thanks - I'm in GA and don't do a lot of summer baking, but we have a really good A/C :)

    I did mess up on the custard once and measured the vanilla over the bowl and poured too much vanilla in and it turned out texture wise fine, just a little too strong flavoring.
     
  9. BlueBaby

    BlueBaby Chillin' With My Peeps

    lol You have to be careful then with the measuring. I am planning on making some of mine for Thanksgiving and Christmas, like mom used to do.
     
  10. sunflour

    sunflour Flock Master Premium Member

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    @BlueBaby Made the egg custard pies with the almond extract - turned out great.

    I used 1 TBS vanilla and 1/2 tsp of almond - and the texture was nice and smooth.

    I liked mixing in the nutmeg - used the recipe 1/4 tsp - but next time may do that and still sprinkle a little on top.

    You may consider a trial run before the holidays to make sure this is what you have been searching for.
     
    BlueBaby likes this.

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