Rich and Velvety Custard Pie - 2003 1st Place Custard

Recipe courtesy Phyllis Bartholomew

Show: Food Network ChallengeEpisode: The Great American Pie Cook-Off

Rated: 4 stars out of 5Rate itRead users' reviews (15)

RECIPE
COMMENTS & REVIEWS(15)

Cook Time:
1 hr 5 min
Level:
Intermediate
Yield:
8 to 10 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 1 hr 5 min
Total:: 1 hr 25 min

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Ingredients

Crust:

2 cups all-purpose flour
1 cup cake flour
1 cup solid shortening (recommended: Crisco)
2 tablespoons powdered butter flavoring
1/2 teaspoon salt
1 egg
1 tablespoon cider vinegar
1/3 cup ice water
1 egg white

Filling:

3 eggs
3/4 cup sugar
1/2 teaspoon salt
2 cups whole milk
1 cup half-and-half
1 tablespoon real vanilla extract
1/2 teaspoon fresh grated nutmeg

Directions

Crust:

Mix all the dry ingredients together and cut in the shortening to resemble course crumbs. Beat the remaining ingredients, except the egg white, together and add to flour. Stir only to incorporate. Wrap in plastic and chill for several hours. Roll out and line pie dish. Bake crust (halfway) in a preheated 350 degree oven for 20 minutes. Brush with an egg white and bake an additional 5 minutes.

Filling:

Preheat the oven to 400 degrees F.

Scald the milk and half-and-half.

Mix together the eggs, sugar, salt and vanilla. Add the hot milk. Very carefully pour through a fine strainer and into the pie shell. Grate nutmeg over the top of the filling.

Bake for 10 minutes on the bottom rack and then move to the middle rack and reduce the heat to 325 degrees F. Bake for approximately 25 minutes, or until knife inserted in the middle comes out clean or until the middle of the pie is almost set. It will continue to cook after it is taken out of the oven. Cool on a rack.

A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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Comments & Reviews

recipe Rich and Velvety Custard Pie - 2003 1st Place Custard
Elizabeth North Richland Hills, TX 11-26-2009
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Please ignore baking time!
Rated: 4 stars out of 5

1. Extremely hard to move pie from bottom rack to middle rack after 10 min of baking...slosh city!! 2. Pie actually takes... about an hour to bake at lower temp. Use total bake time at top of recipe as your guide rather than actual instructions. Otherwise, awesome recipe!Read more
recipe Rich and Velvety Custard Pie - 2003 1st Place Custard
Nancy Girard, IL 09-11-2008
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Excellent Custard
Rated: 5 stars out of 5

The taste was delicious and it set up perfectly. For those of you having difficulty getting it into the oven without... spilling it, I recommend setting your pie shell on a sturdy cookie sheet with raised edges and then filling the pie shell with the custard. Grab the cookie sheet by the edges and place on oven rack. I didn't spill a drop!Read more
recipe Rich and Velvety Custard Pie - 2003 1st Place Custard
BETH fresno, CA 07-06-2008
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easy and delish
Rated: 4 stars out of 5

The most difficult part of making this was trying to put it in the oven without spilling any. No success there. It was very... good but next time I think, I'll try less milk and 1 or 2 egg yolks rather than whole eggs. That'll be even custardy and better.Read more
recipe Rich and Velvety Custard Pie - 2003 1st Place Custard
Cathy Zionville, NC 04-28-2008
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Tastes like mom's custard pie
Rated: 5 stars out of 5

This pie was great. It tasted like the custard pie my mom used to make!
recipe Rich and Velvety Custard Pie - 2003 1st Place Custard
Anonymous 10-08-2007
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The Worst pie I've ever had, just GROSS
Rated: 1 stars out of 5

This recipe is Gross. pie is inconsistant in flavor, texture and appearance. Do'nt waste your flour, sugar,eggs,milk,half and... half or the 1/2 teaspoon of salt and vanilla extract on this.I wanna know how this won first place in any contest. I've had better pie in an easybake oven.Read more
recipe Rich and Velvety Custard Pie - 2003 1st Place Custard
Anonymous 06-16-2007
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Very Smooth and sweet
Rated: 4 stars out of 5

My father-in-law requests this pie every week when I visit. It must be good and also it has a long shelf life in the fridge!