Grandma’s Egg Custard Pie
This classic egg custard pie recipe is a cherished family heirloom, passed down through generations. It’s a simple yet elegant dessert that evokes feelings of nostalgia and comfort. The creamy custard filling, baked to perfection in a flaky pie crust, is the epitome of old-fashioned goodness.
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Ingredients:
For the Pie Filling:
| Ingredient | Quantity |
|---|---|
| Large Eggs | 4 |
| Granulated Sugar | 1 cup |
| Salt | 1/4 teaspoon |
| Whole Milk | 2 1/2 cups |
| Vanilla Extract | 1 teaspoon |
| Ground Nutmeg | 1/4 teaspoon |
For the Pie Crust:
| Ingredient | Quantity |
|---|---|
| All-Purpose Flour | 1 1/2 cups |
| Unsalted Butter, chilled and cubed | 1/2 cup |
| Granulated Sugar | 1/4 cup |
| Salt | 1/4 teaspoon |
| Ice Water | 4-5 tablespoons |
Instructions:
-
Prepare the Pie Crust:
- Combine flour, sugar, and salt in a bowl.
- Cut in butter until mixture resembles coarse crumbs.
- Gradually add ice water, mixing until dough forms.
- Wrap dough in plastic wrap and chill for at least 30 minutes.
- Roll out dough on a lightly floured surface and place in a pie plate.
- Crimp the edges as desired.
-
Make the Filling:
- In a large bowl, whisk together eggs, sugar, and salt.
- Warm milk and gradually whisk into egg mixture.
- Stir in vanilla extract and nutmeg.
-
Bake the Pie:
- Pour filling into prepared pie crust.
- Place pie on a baking sheet and bake in a preheated 425°F (220°C) oven for 15 minutes.
- Reduce temperature to 350°F (175°C) and continue baking for 25-30 minutes, or until set.
- Let cool completely before serving.
