Recipe courtesy of Phyllis Bartholomew

Rich and Velvety Custard Pie - 2003 1st Place Custard

Getting reviews...
Save Recipe
  • Level: Intermediate
  • Total: 1 hr 25 min
  • Prep: 20 min
  • Cook: 1 hr 5 min
  • Yield: 8 to 10 servings
Share This Recipe

Ingredients

Crust:

Filling:

Directions

  1. Crust:
  2. 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.
  3. Filling:
  4. Preheat the oven to 400 degrees F.
  5. Scald the milk and half-and-half.
  6. 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.
  7. 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.
Seamus Mullen

Shepherd's Pie

23m Intermediate 97%
CLASS
14m Easy 99%
CLASS
9m Easy 99%
CLASS
Erin Jeanne McDowell

Double-Crust Chicken Pot Pie

41m Intermediate 98%
CLASS
Kardea Brown

Classic Chess Pie

12m Easy 100%
CLASS
19m Easy 99%
CLASS
20m Easy 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages