Custard pie, you don’t see it around much anymore; with it’s simple ingredients and a store bought pie crust, how much more easier can it get to make one? How about bringing back this old-fashioned favorite by adding it to your recipe collection. It’s rich and sweet, with it’s yummy custard beaming with flecks of vanilla bean; give my recipe a try.
1 frozen 9-inch deep dish Pie crust
2 1/2 cups Whole milk
1/4 cup unsalted Butter (4 tbsp.)
4 large Eggs
3/4 – 1 cup granulated Sugar, depending on your level of sweetness
2 tsp. Vanilla paste or extract
1/4 tsp. Salt
**This step is OPTIONAL! Preheat your oven to 425 degrees. Place your pie crust onto a baking sheet and “blind bake” it for about 8 – 10 minutes. Remove and set aside to cool. Supposedly, “blind baking” the crust prior to adding the custard, will prevent it from becoming soggy.
I have baked this pie crust using the blind baking method and without blind baking and each time the pie came out just fine.
Preheat your oven to 400 degrees. In a saucepan, add the milk and butter; allow the milk to reach scalded stage, but DO NOT allow to boil. Remove from heat and stir to completely melt the butter.
In a large bowl, add the 4 eggs and using a whisk, slightly beat. Add the sugar, vanilla, and salt. Whisk well to combine.
Slowly poor a little of the milk mixture into the eggs mixture, making sure to whisk as you go and incorporating them together before adding more of the hot milk. DO NOT pour the entire milk/butter mixture in with the eggs or you will end up with streaks of egg in your custard!
Place your pie crust onto a baking sheet and slowly pour the custard mixture into the pie shell.
Carefully place into the oven and allow to bake for 45 – 55 minutes. If you’re noticing that the pie is browning too quickly, place a piece of aluminum foil over the top to tent it. Once the pie is done, remove from the oven. Allow it to cool COMPLETELY on your counter top before placing it into the refrigerator. This is an important step!
NOTE: The pie will come out slightly jiggly, THIS IS NORMAL! It will firm up as it cools.