{"id":3578,"date":"2023-09-19T16:14:36","date_gmt":"2023-09-19T16:14:36","guid":{"rendered":"https:\/\/all-recipes.arbweb.info\/?p=3578"},"modified":"2023-09-19T16:14:36","modified_gmt":"2023-09-19T16:14:36","slug":"old-fashioned-custard-pie","status":"publish","type":"post","link":"https:\/\/cocinacasera.arbweb.info\/es\/old-fashioned-custard-pie\/","title":{"rendered":"Old Fashioned Custard Pie"},"content":{"rendered":"
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\u201cThis is the 1999 American Pie Council\u2019s National Pie Championship\u2019s first place winner in the Custard Pie Category.\u201d<\/p>\n

I have been looking for this recipe for a long time. I followed the recipe exactly except I didn\u2019t scald the milk. (With modern pasteurization, bacteria and enzymes are already destroyed, so scalding is no longer necessary. Also, it reduces the chances of cooking the egg as the ingredients are mixed). It was a very easy recipe to make. I just threw everything in the bowl, used a mixer for about 1 minute, poured it in the pie shell and popped it in the oven. Only one problem, I can never get more than one slice before it\u2019s all gone. Every person who tastes this pie wants the recipe and says it\u2019s the best they have ever eaten. Even the people who proclaimed they really didn\u2019t care for egg custard pie, changed their tunes rather quickly after the first bite. Thanks for this one!!!<\/p>\n

This is the first Homemade Custard Pie I\u2019ve ever made. It was glorious! The custard filling was smooth, light and delicious.<\/p>\n

I love making recipes that I\u2019ve never made before, at the ripe old age of 61 I still love learning. This recipe is by no means hard to make but there are a couple of things I\u2019d like to go over with you. First\u2026<\/p>\n

Whether your using a pre packaged pie crust or homemade, the pie crust needs to be par baked for about 20 \u2013 25 minutes before filling it with the custard. I used an all butter homemade pie crust for the pie,<\/p>\n

Scalding milk is just bringing milk up to very warm without boiling it. It only takes minutes to do this. Use a sauce pan with a heavy metal bottom so as not to scorch the milk. Heat the milk over medium heat until you see little bubbles on the sides of the saucepan and you see steam coming from the milk. Stirring while the milk cooks prevents a film from forming on top of the milk while it\u2019s being heated.<\/p>\n<\/div>\n

Ingredients:<\/p>\n

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1 unbaked pie shell (I use Marie Callendar\u2019s deep dish)
\n3 huevos grandes
\n1\/2 cup of sugar
\n1\/2 teaspoon of salt
\n1\/2 teaspoon of nutmeg
\n2-2\/3 cups of milk
\n1 teaspoon pure vanilla extract<\/p>\n

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Instructions:<\/p>\n

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Pre-heat the oven to 350 degrees. Beat your eggs slightly, then add sugar, salt, nutmeg, and milk. Beat well and pour into the unbaked pie shell. Bake for 35 to 40 minutes. Remove from oven and cool. Sprinkle the top of pie with fresh ground nutmeg and serve.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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