Tuesday, March 21, 2017

Custard Pie

I know last Tuesday was Pi Day (and I posted a recipe then, too), but we had more than one pie. Instead of keeping this pie recipe until next year, I decided to follow up pie with more pie. :)

Because, really, is there such a thing as too much pie?

Okay, there probably is. But still, two great pie recipes in a month ain't a bad thing!


  • 4 eggs, 1 separated
  • 3/4 cup sugar
  • 1/4 tsp. salt
  • 1 tsp. vanilla
  • 2 1/2 cups cream/2% or whole milk
  • 3 drops yellow food coloring, optional
  • 1 9-inch deep dish pie crust
  • 1/4 tsp. nutmeg
  1. Preheat oven to 350.
  2. Beat 1 egg white with a fork. Brush the inside of the pie crust.
  3. Whisk 3 eggs, 1 yolk, sugar, salt, vanilla, milk and food coloring together.
  4. Pour the custard into the prepared pie crust and sprinkle the top with nutmeg.
  5. Bake for 40 to 50 minutes, or until a knife inserted into the center comes out clean.
  6. Cool the pie on a rack.
  7. Chill for at least a few hours (overnight is preferable) in a refrigerator.
  8. Enjoy!

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