Indulge in the rich, velvety goodness of a homemade custard pie. This classic dessert features a perfectly baked, golden crust filled with a smooth, creamy custard filling. Whether you’re hosting a holiday gathering or simply craving a comforting treat, this custard pie is sure to satisfy your sweet tooth. With minimal ingredients and simple steps, it’s a go-to recipe that never goes out of style.
Ingredients:
For the crust:
- 1 ½ cups all-purpose flour
- ¼ cup granulated sugar
- ½ teaspoon salt
- ½ cup cold unsalted butter, cubed
- 1 egg yolk
- 2-3 tablespoons ice water
For the custard filling:
- 1 ¾ cups whole milk
- ¾ cup heavy cream
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- Freshly grated nutmeg (optional, for garnish)
Instructions:
- Prepare the crust:
- In a large mixing bowl, combine the flour, sugar, and salt.
- Add the cubed butter and use a pastry blender or your hands to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Mix the egg yolk into the dough and add ice water, one tablespoon at a time, until the dough just comes together.
- Turn the dough onto a lightly floured surface, shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C).
- Roll out the dough:
- On a floured surface, roll out the chilled dough to fit a 9-inch pie pan.
- Gently press the dough into the pan and trim any excess, leaving a slight overhang.
- Prick the bottom of the crust with a fork and place a piece of parchment paper or foil over it. Add pie weights or dried beans to weigh it down.
- Bake the crust for 10 minutes, remove the weights and paper, and bake for another 5 minutes until lightly golden. Remove from the oven and set aside to cool.
- Prepare the custard filling:
- In a medium saucepan, combine the milk, heavy cream, and salt. Heat over medium heat until it begins to simmer (do not boil).
- In a separate bowl, whisk together the eggs, sugar, cornstarch, and vanilla extract.
- Slowly pour the hot milk mixture into the egg mixture, whisking constantly to prevent curdling.
- Pour the combined mixture back into the saucepan and cook over low heat, stirring constantly until the custard thickens (about 5-7 minutes). Remove from heat.
- Assemble the pie:
- Pour the thickened custard into the cooled pie crust. Smooth the top with a spatula.
- Allow the pie to cool to room temperature, then refrigerate for at least 3 hours to set.
- Serve:
- Before serving, garnish with freshly grated nutmeg if desired. Slice and enjoy your creamy, delicious custard pie!