Transport yourself to a bygone era with this Old School Egg Custard Pie recipe. A timeless classic, this pie brings the comforting nostalgia of simple, homemade goodness. The velvety custard filling and golden crust create a symphony of flavors that’s sure to warm your heart.
Ingredients You’ll Need:
For the Pie Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- Pinch of salt
- 3-4 tablespoons ice-cold water
For the Egg Custard Filling:
- 4 large eggs
- 1 cup granulated sugar
- 2 1/2 cups whole milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon nutmeg (optional)
Preparation Steps:
- Preheat your oven to 350°F (175°C).
For the Pie Crust: 2. In a food processor, pulse together the flour, sugar, and salt.
- Add chilled butter cubes and pulse until the mixture resembles coarse crumbs.
- Gradually add ice-cold water, one tablespoon at a time, and pulse until the dough comes together.
- Form the dough into a disk, wrap it in plastic, and refrigerate for 30 minutes.
- Roll out the chilled dough and line a pie dish. Trim the edges and refrigerate while preparing the filling.
For the Egg Custard Filling: 7. In a bowl, beat eggs and sugar until well combined.
- Heat the milk until it’s warm but not boiling. Slowly whisk the warm milk into the egg-sugar mixture.
- Stir in vanilla extract and nutmeg, if using.
- Pour the custard mixture into the prepared pie crust.
Baking:
- 11. Bake in the preheated oven for 45-55 minutes or until the custard is set, and a knife inserted comes out clean.
- Allow the Old School Egg Custard Pie to cool before serving.
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