Egg Custard Pie
Desserts,  Easy,  Recipes,  Vegetarian

Egg Custard Pie

My first day back in the kitchen after a week of being sick just so happened to be Pi Day, so you better believe I made pie for dessert!

I thought this pie sounded like it may be a mix between my very favorite Rhubarb Custard Pie, and Bill Clinton’s Lemon Chess Pie that I made for Pi Day last year. I also happened to have a few too many eggs in the fridge, so I figured it would be perfect.

Egg Custard Pie

This pie was fine, but nothing spectacular. I wasn’t too crazy about the texture. It’s not overly sweet, which is fine, but it just didn’t do it for me. It tasted a little too eggy, but maybe I’m just not into egg custard without some other flavor to balance it out.

But pie is always a good thing, and we were happy to have a homemade dessert after we ate the Lamb Stir-Fry with Pomegranate and Yogurt for dinner.

I have some other exciting pie news coming up in the near future. Expect to see some fabulous new pies on the blog in the near future 🙂

Egg Custard Pie

Egg Custard Pie
Never Enough Thyme – Lana Stuart

Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Old-fashioned egg custard pie with a dusting of nutmeg.

1 (9-inch) unbaked pie crust
1 egg white, lightly beaten
3 whole eggs plus one egg yolk, beaten
¾ cup sugar
¼ tsp. salt
1 tsp. vanilla extract
2 ½ cups whole milk
¼ tsp. ground nutmeg

• If using a frozen pie crust, allow it to thaw at room temperature according to its package directions.
• Prick the crust all over with the tines of a fork.
• Brush thoroughly with beaten egg white. This helps prevent the crust from becoming soggy.
• Set the crust aside.
• Preheat the oven to 400 degrees.
• In a medium bowl, add the beaten eggs, sugar, salt, and vanilla. Beat together.
• Using a wire whisk, add the milk.
• Place the prepared pie crust on a baking sheet.
• Pour the egg and milk mixture into the pie crust filling baking cups with any excess mixture.
• Sprinkle the top with nutmeg.
• Bake for 30-35 minutes or until a knife inserted near the center comes out clean.
• Remove from the oven and transfer to a cooling rack.
• May be served either cold or at room temperature.

Big Flavors Rating: 3 Stars

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.


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