Wednesday, September 24, 2008

Custard pie #1

This is the first time i've ever made custard pie. It won't be my last either, that's why i've numbered it. I got the recipe from It had good ratings so I had to try it. The next recipe i'm going to try is from Martha Stewart's website.

The ingredients and instructions. (BTW, I forgot to take out the cinnamon from this shot. I was going to make Sweet Potato Pie~ which I am going to make later).

1 (9 inch) unbaked pie crust
3 eggs, beaten
3/4 cup white sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 egg white
2 1/2 cups scalded milk
1/4 teaspoon ground nutmeg
3 drops yellow food coloring (optional)

1. Preheat oven to 400 degrees F (205 degrees C).
2. Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in the scalded milk. For more yellow color, add few drops yellow food coloring.
3. Line pie pan with pastry, and brush inside bottom and sides of shell with egg white to help prevent a soggy crust. Pour custard mixture into piecrust. Sprinkle with nutmeg.
4. Bake for 30 to 35 minutes, or until a knife inserted near center comes out clean. Cool on rack.

I cannot stress enough that when you are adding the scalding milk, you need to temper it first. Meaning, add a little amount of the scalding milk very slowly to the egg mixture while your mixing it. I added a ladle at a time. Trust me, if you don't do this, your eggs will cook and your pie will taste like scrambled eggs. Do not rush this step.

Here is the custard mixture and pie crust brushed with the egg white. Before you add the custard mixture, make sure you prick the pie dough with a fork. Don't forget to get the sides too.

All set and ready for the oven.

Out of the oven for cooling. I think I added another 15 minutes in oven time because it wasn't quite done. It looks very yellow because I added yellow food coloring. I used the Wiltons Buttercup Gel food coloring. I don't think i'll use it next time if I make this recipe again, just because i'd like to see what it would look like without the coloring.

So let your pie cool overnight. I personally like mine cold, right out of the refrigerator. My husband liked this pie. He didn't think he would because he thought it needed more eggs. The Martha Stewart recipe requires 12 eggs so we'll see if thats a winner. I won't be making it anytime soon, but I will make it. Enjoy & Happy Eating!


Shalum said...

Lovely! Congratulations! We call it Egg Pie over here in the Philippines, and I also prefer it cold, straight from the ref!

The photo looks great, and I bet it's yummy too!

Yummy in my tummy said...

Thank you Shalum! It was yummy. I'm going to try another recipe some other time. I hope it tastes just as good or even better.

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