Mother’s Custard Pie
📜 Collection: Unknown Twenty Six | ✍️ Attribution: Mother | 📂 Category: Desserts A classic homemade custard pie recipe featuring a rich egg and milk filling delicately flavored with vanilla and nutmeg. Baked first at a high heat then lowered until perfectly set, it delivers a comforting, traditional treat.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 45 mins | None | 8 servings |
🔪 Key Equipment
- Mixing bowl
- Whisk
- Pie pan
Ingredients
Filling
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 5 | Eggs | Beaten |
| 3 cups | Milk | Canned milk okay |
| 1/2 cup | Sugar | Scant |
| 1 small teaspoon | Vanilla | None |
| To taste | Nutmeg | None |
| 1 pinch | Salt | None |
Instructions
Step 1: Preparation and Baking
- Combine the 5 eggs, 3 cups milk, 1/2 cup sugar, 1 small teaspoon vanilla, and 1 pinch salt in a mixing bowl and whisk until smooth.
- Pour the mixture into a pie crust and dust the top with nutmeg.
- Bake at 400°F for 10 mins, then reduce the temperature to 325°F and continue baking until set.
💡 Make-Ahead & Storage: Store the baked custard pie in the refrigerator for up to 3 days. Serve chilled or at room temperature.
Original Recipe Scan
