All Custard Pie Recipes share two things in common
A custard pie recipe must have eggs and some form of milk. With these two things, you have a custard. However simple it may seem, custard pies do come with problems. What are they and how do we fix them?
Custard pies are mostly made of eggs and milk. They are baked in a slow oven and typically serve cold or just below a chill.
Most important are the eggs
A custard is a liquid that is thickened with eggs. The liquid is usually some kind of milk or cream. Some custards contain whole eggs and some just egg yolks.
Par-baked pie crust for custards
Crust for custards should be par-baked or fully blind-baked and in the rare occasion uncooked.
In most case, custard pies bake best in a partially pre-baked pie crust. Otherwise the pie crust will be undercooked and taste somewhat like raw dough.
Custard pies love glass pans
The exception to pre-cooking the crust is to bake the pie in a clear glass pan like Pyrex. Chill it, better yet freeze the crust, before adding the filling and put it in to a hot oven immediately.
Follow these instructions for a glass pie dish:
Pre-heat oven to 425.
Place pie in to hot oven for 15 minutes.
Reduce heat to 350 F and bake about 25 minutes longer or until done.
Check your milk and eggs
Taste the milk before adding to your filling. It might be sour. You never know when it might by 'off'. You do not want to find out after the pie is baked and ready to be served.
Also, use the freshest eggs you can get. Organic eggs are great and add a wonderful flavor. You want to use large eggs for most custard pie recipes.
Keep it pure
Use pure extracts in your custard pies. No imitation stuff here. Custards tend to amplify flavors, good or bad ones.
Do not over beat the custard
Blend your eggs well. Fully integrate the egg yolks with the whites. Do not over beat to a foamy batter. This will put air bubbles in your custard and cause your filling to taste grainy. We want it to be creamy. Right!
The number 1 problem with custard pies are: Over-baked
Do not over-bake custard pies. This is commonly done and overlooked by us. Do not bake them at too high of a temperature. Custards burn quickly. If your custard puff quickly and a lot, your oven is too hot.
How to check the custard pie for doness
Check for visible clues of when the custard is done. The texture of the filling should go through a change. It should barley set in the center, not soupy. The pie filling will wiggle but not move around. The edges of the custard might be slightly raised when done.
Not done. Let it stay in
If your custard is not quite done but almost, turn off the oven but leave the custard pie in for another 10 to 15 minutes. This will give you some extra bake time without over cooking.
Custard Pie Recipe – The Original
|Prep time||20 minutes|
|Cook time||40 minutes|
|Total time||1 hour|
- 3 cups milk (whole is best)
- 3/4 cups sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground nutmeg (optional)
- 1 pinch salt
This is a traditional Custard Pie Recipe that is sweet and creamy and bakes up perfectly. Custard pies are fast and very easy to make. Use a 9" pie pan
Five – Custard Pie Recipe Tips1
Strain the egg mixture before cooking to ensure your baked custard is smooth.
After adding the egg mixture to the scald milk, strain through a fine sieve into a bowl. This removes any bits of egg that may not have been properly combined, and ensures that the custard is as smooth as possible. It's also an easy way to rescue your custard if it begins to overcook and curdle.
Wash that crust with your custard filling.
An egg wash is used to make pastry (such as a pie crust) shine, and aids in browning.
An egg wash is just beaten egg and some liquid (usually milk or water) mixed together and brushed (or washed) onto the pie dough’s surface with a pastry brush.
After filling the crust with the custard, brush some of the filling over the pie edges. There is no need to make up a special mixture when you have it right there in your face, the filling. 3
Powder milk works too.
Powder milk works just as well as regular milk. What is nice is that powder milk has a much longer shelf life and will not spoil. However use bottle water if your faucet water is awlful.4
Test with a toothpick.
Many custard pie recipes have test the custard if it is done with a knife which leaves a huge scare in the pie. Instead, use a dry toothpick. If it comes out clear, it is done. If it is coated with milk, bake the pie longer.5
Plug and fill those cracks.
To prevent the custard from leaking through the crust, brush the sides and the bottom of the crust with slightly whipped egg whites. This will help fill in those small cracks and seal the crust.
Do you want to know more on how-to make an unique custard pie?
Custard Pie Famous Enhancements