Egg custard pie is a classic dessert that combines a creamy, smooth custard filling with a flaky, pre-baked pie crust. This timeless treat is perfect for any occasion, whether it's a family gathering or a simple weeknight dessert. The simplicity of the ingredients allows the rich, comforting flavors to shine through, making it a favorite for many.
Most of the ingredients for this egg custard pie are common pantry staples. However, you may need to ensure you have scalded milk, which involves heating milk to just below boiling. Additionally, a pre-baked pie crust might not be something you have on hand, so you may need to pick one up from the supermarket or make one from scratch.
Ingredients for Egg Custard Pie Recipe
Sugar: Adds sweetness to the custard filling.
Eggs: Provides structure and richness to the custard.
Scalded milk: Heated milk that helps to create a smooth custard texture.
Vanilla extract: Adds a warm, aromatic flavor to the custard.
Salt: Enhances the overall flavor of the pie.
Pre-baked pie crust: Serves as the base for the custard filling, providing a flaky and delicious crust.
Technique Tip for This Recipe
When scalding milk, heat it until just before boiling, when small bubbles form around the edges. This helps to dissolve the sugar more effectively and creates a smoother custard. Be sure to whisk constantly when adding the scalded milk to the eggs to prevent them from curdling.
Suggested Side Dishes
Alternative Ingredients
sugar - Substitute with honey: Honey adds a natural sweetness and a slightly different flavor profile. Use ¾ cup of honey for every cup of sugar and reduce the liquid in the recipe by ¼ cup.
sugar - Substitute with maple syrup: Maple syrup provides a rich, unique flavor. Use ¾ cup of maple syrup for every cup of sugar and reduce the liquid in the recipe by 3 tablespoons.
beaten eggs - Substitute with flaxseed meal: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water per egg. This is a good vegan alternative and adds a nutty flavor.
beaten eggs - Substitute with applesauce: Use ¼ cup of unsweetened applesauce per egg. This works well for binding and adds moisture.
scalded milk - Substitute with almond milk: Almond milk can be scalded just like regular milk and provides a dairy-free alternative. Use the same amount as regular milk.
scalded milk - Substitute with coconut milk: Coconut milk adds a rich, creamy texture and a slight coconut flavor. Use the same amount as regular milk.
vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor. Use half the amount of almond extract as you would vanilla extract.
vanilla extract - Substitute with maple extract: Maple extract gives a unique, sweet flavor. Use the same amount as you would vanilla extract.
pre-baked pie crust - Substitute with graham cracker crust: A graham cracker crust adds a sweet, crunchy texture. Use the same amount as a regular pie crust.
pre-baked pie crust - Substitute with gluten-free pie crust: For those with gluten intolerance, a gluten-free pie crust is a perfect alternative. Use the same amount as a regular pie crust.
Other Alternative Recipes Similar to This Pie
How To Store / Freeze Your Pie
- Allow the egg custard pie to cool completely at room temperature. This helps to set the custard properly and prevents condensation from forming inside the storage container.
- Once cooled, cover the pie loosely with plastic wrap or aluminum foil. This will protect the dessert from absorbing any unwanted odors from the refrigerator.
- Store the covered pie in the refrigerator. It can be kept for up to 3-4 days, maintaining its creamy texture and delightful flavor.
- For longer storage, consider freezing the pie. First, ensure it is fully cooled to avoid ice crystals forming on the custard.
- Wrap the pie tightly in plastic wrap, followed by a layer of aluminum foil. This double wrapping helps to prevent freezer burn and maintain the pie's quality.
- Place the wrapped pie in a freezer-safe container or a heavy-duty freezer bag. Label it with the date to keep track of its freshness.
- When ready to enjoy, thaw the pie in the refrigerator overnight. Avoid thawing at room temperature to prevent the custard from becoming watery.
- For a crispier crust after thawing, you can reheat the pie in a preheated oven at 350°F (175°C) for about 10-15 minutes. This step is optional but can enhance the overall texture.
How To Reheat Leftovers
Oven Method: Preheat your oven to 325°F (160°C). Place the leftover egg custard pie on a baking sheet and cover it loosely with aluminum foil to prevent the crust from over-browning. Heat for about 15-20 minutes, or until the custard is warmed through. This method helps maintain the pie's creamy texture and flaky crust.
Microwave Method: Cut a slice of the pie and place it on a microwave-safe plate. Cover it with a microwave-safe cover or another plate to avoid splatters. Heat on medium power for 30-second intervals, checking after each interval to ensure it doesn't overcook. This method is quick but may slightly alter the texture of the custard.
Stovetop Method: If you prefer a more controlled reheating process, use a double boiler. Place the pie slice in a heatproof dish and set it over a pot of simmering water. Cover the dish and heat for about 10-15 minutes, or until the custard is warmed through. This gentle method helps preserve the custard's smooth consistency.
Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the egg custard pie slice in the air fryer basket and heat for 5-7 minutes. This method can help maintain the crispiness of the crust while gently warming the custard.
Essential Tools for This Recipe
Oven: Used to preheat and bake the pie at the required temperature of 350°F (175°C).
Mixing bowl: Essential for whisking together the sugar and eggs, and for combining all the ingredients.
Whisk: Used to mix the sugar and eggs thoroughly and to incorporate the scalded milk smoothly.
Measuring cups: Necessary for accurately measuring the sugar and milk.
Measuring spoons: Used to measure the vanilla extract and salt precisely.
Pie crust: The pre-baked shell that will hold the custard mixture.
Knife: Used to check if the pie is done by inserting it into the center to see if it comes out clean.
Cooling rack: Allows the pie to cool evenly after baking.
Saucepan: Used to scald the milk before adding it to the mixture.
How to Save Time on This Recipe
Preheat efficiently: Preheat your oven while you prepare the custard mixture to save time.
Use a blender: Blend the sugar and eggs together for a smoother consistency and quicker mixing.
Scald milk ahead: Scald the milk in advance and let it cool slightly to speed up the process.
Pre-baked crust: Use a store-bought pre-baked pie crust to cut down on preparation time.
Cool quickly: Place the baked pie on a wire rack to cool faster before serving.
Egg Custard Pie Recipe
Ingredients
Main Ingredients
- 1 cup Sugar
- 3 Eggs beaten
- 2 cups Milk scalded
- 1 teaspoon Vanilla Extract
- 1 pinch Salt
- 1 Pie Crust pre-baked
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together the sugar and eggs until well combined.
- Slowly add the scalded milk, whisking constantly.
- Add the vanilla extract and salt, and mix well.
- Pour the mixture into the pre-baked pie crust.
- Bake for 45 minutes, or until a knife inserted into the center comes out clean.
- Let the pie cool before serving.
Nutritional Value
Keywords
Suggested Appetizers and Main Courses for This Pie
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