{"id":1167,"date":"2023-08-04T21:50:09","date_gmt":"2023-08-04T21:50:09","guid":{"rendered":"https:\/\/easy-to-make-recipe.gogorecipe.com\/?p=1167"},"modified":"2023-08-04T21:50:48","modified_gmt":"2023-08-04T21:50:48","slug":"egg-custard-pie","status":"publish","type":"post","link":"https:\/\/cocinacasera.arbweb.info\/es\/egg-custard-pie\/","title":{"rendered":"EGG CUSTARD PIE"},"content":{"rendered":"

Egg custard pie is a light-tasting, sweet treat. This is is an ideal summer dessert because it isn\u2019t too heavy while still adding a nice finish to any meal. Or as a little afternoon delight. At just 244 calories per slice, this easy dessert recipe isn\u2019t going to put you over the top!<\/p>\n

\"Overhead<\/p>\n

Make this easy egg custard pie in about an hour.<\/p>\n

Homemade pie recipes have always been cIose to my heart. I first fell in love with custard pies when my sister-in-law Carol (aka \u201cThe Pie Queen\u201d) started making her raspberry custard pie.<\/p>\n

Today\u2019s recipe is a base for all of those wonderful berries desserts that Carol makes. The beauty of this egg pie is that it stands firmly (no pun intended), by itself. It just may be the best thing I\u2019ve tasted since sliced bread!<\/p>\n

\"\ud83e\udd67\"\u00a0WHAT IS IT?
\nRemember hearing that simple is best? This dessert proves that point. This is a simple old-fashioned, no-frills dessert recipe.<\/p>\n

Continue Reading in next page<\/strong><\/p>\n

\"A<\/p>\n

It\u2019s perfect for company or for a major holiday meal, like Thanksgiving dinner. The bottom line: This easy homemade pie tastes great any day of the year.<\/p>\n

\"\ud83e\udd58\"\u00a0WHAT\u2019S IN IT?
\nThe shortlist of ingredients is part of what makes this recipe so appealing.<\/p>\n

\"Milk<\/p>\n

Eggs
\nSugar
\nVanilla
\nNutmeg
\nSalt
\nEgg white
\nPie crust<\/p>\n

\"\ud83e\udd63\"\u00a0HOW TO MAKE IT<\/p>\n

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Start by gathering your ingredients. To save some time, you can always use a store-bought crust. If you want to learn how to make a pie crust, we are more than happy to show you the way!<\/p>\n

Pro Baking Tip \u2013 Always use eggs at room temperature when baking. This will help your recipe to bake evenly. Here is a great trick for how to bring eggs to room temperature quickly.<\/p>\n

\"Mixing<\/p>\n

Combine eggs, sugar, salt, and, vanilla into a large mixing bowl.
\nAdd the scalded milk to the rest of the ingredients, after it has cooled.
\nBe sure the milk is cooled before adding it, so you don\u2019t end up with scrambled eggs!
\nScalding the milk is optional, see FAQ below.
\nWhisk it all together.
\nUse a pastry brush and coat the inside of the pie crust with the egg white.
\nPour the filling into the crust.
\nUse a fine-mesh strainer to top the pie filling with the ground nutmeg.<\/p>\n

\"A<\/p>\n

If you\u2019re new at making homemade pies, this is a great recipe to get you started!<\/p>\n

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Once you have everything put together, you\u2019ll bake it for 40-50 minutes at 400\u00b0F, until it is set.<\/p>\n

\"A<\/p>\n

How do you know when an egg custard pie is done?<\/p>\n

This is done baking when the edges are firm but the center gently jiggles when you gently shake the pan. Don\u2019t over-bake!<\/p>\n

Do egg custard pies need to be refrigerated?<\/p>\n

Any recipe that contains eggs or dairy should be refrigerated as soon as it is cooled to room temperature.<\/p>\n

Seal it with kitchen wrap
\nRefrigerate it for up to two days
\nCan I use evaporated milk?<\/p>\n

For a smooth and creamy texture, you can substitute regular milk for any of the following.<\/p>\n

Evaporated milk
\nSweetened condensed milk
\nHalf and half
\nCream
\nPro Cooking Tip: It is not necessary to scald any of these before adding it to the eggs. Warming them, to at least room temperature or above, will enhance the baking process!<\/p>\n

Why is scalded milk used in some recipes?<\/p>\n

Back in the days before pasteurization, milk was scalded to help eliminate any nasty bacteria that may have been in the milk. Even though today\u2019s milk is pasteurized, scalding milk before baking with it can add some nice touches to your recipe.<\/p>\n

Milk is a great way to infuse flavor and can help incorporate things like vanilla beans, cinnamon, mint leaves, and many other common baking ingredients.
\nScaling milk first will help butter melt and yeast to rise in some recipes like homemade bread.
\nDo I have to par-bake the crust before filling?<\/p>\n

You don\u2019t have to par-bake the crust for this egg custard pie. Brushing the pie shell before baking will help to keep it from getting soggy.<\/p>\n

Continue Reading in next page<\/strong><\/p>\n

\"A<\/p>\n

If you like this dessert recipe, you\u2019ll love our Old-Fashioned Butter Tarts as well!<\/p>\n

I grew eating this type of dessert, and I\u2019m afraid my waistline shows it. Still, I wouldn\u2019t change a thing. My Mennonite Mom could whip up this egg custard pie like it was nobody\u2019s business all the while juggling an armful of other tasks.<\/p>\n

A good homemade pie always takes me back to those magical days of growing up on the farm and knowing first-hand the meaning of real food.<\/p>\n

I hope you\u2019ll give this easy dessert recipe a try, and be sure and let us know how you like it! Leaving a comment below is one way we know that you\u2019re reading our recipes. It\u2019s almost as good as seeing the smile on your face after tasting this pie. Thanks for reading Platter Talk, it means the world to us!<\/p>\n

Egg Custard Pie
\nOld-fashioned homemade pie from Platter Talk that you can make in about one hour.<\/p>\n

Prep Time: 10minutes minutesCook Time: 50minutes minutesTotal Time: 1hour hour Servings: 8 Calories: 244kcal Author: Dan from Platter Talk Cost: $5<\/p>\n

Equipment
\n\u25a2 9 inch pie pan<\/p>\n

Ingredientes<\/p>\n

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\u25a23 Eggs beaten
\n\u25a2\u00be cups Sugar
\n\u25a2\u00bc tsp Salt
\n\u25a21 tsp Vanilla extract
\n\u25a21 Egg white beaten for an egg wash
\n\u25a21 Pie shell pre-made
\n\u25a22 \u00bd cups Milk scalded
\n\u25a2\u00bd tsp Nutmeg<\/p>\n

Instrucciones
\nPreheat your oven to 400\u00b0 F. Combine the egg, sugar, salt, and vanilla in a large mixing bowl. Pour the milk in with the other ingredients and whisk to combine. If using scalded milk, be sure it has cooled before adding.
\nUse a pastry brush to coat the inside of the pie shell with the egg wash. pour the filling into the prepared shell and sprinkle the nutmeg on top, using a fine-mesh strainer
\nBake for 40 to 50 minutes until the edges of the pie are firm and the center jiggles a bit Allow to cool on a cooling rack and then refrigerate before serving.<\/p>\n

Notas
\nWondering how to scald milk? Our good friend and Wisconsin native from Culinary Hill can show you the way!
\nNutrition
\nCalories: 244kcal | Carbohydrates: 33g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 69mg | Sodium: 222mg | Potassium: 150mg | Fiber: 1g | Sugar: 23g | Vitamin A: 213IU | Calcium: 99mg | Iron: 1mg<\/p>\n\n

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