Ingredients for My Mom's Custard Pie
- Unbaked Pastry Shell
- Eggs
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups whole milk
- Ground Nutmeg
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How to Make My Mom's Custard Pie
- Preheat oven to 450°F (232°C).
- Line a 9-inch unbaked pie crust with a double thickness of aluminum foil.
- Bake for 8 minutes.
- Remove foil and bake for an additional 5 minutes.
- Remove from oven and let cool completely.
- In a medium bowl, separate 1 large egg, setting the white aside.
- In a large bowl, whisk together the egg yolk and 3 remaining large eggs until light and frothy.
- Add 1 cup granulated sugar, 1/4 teaspoon salt, and 1 teaspoon vanilla extract; whisk until well combined.
- Gradually whisk in 2 cups whole milk until smooth.
- In a clean bowl, beat the reserved egg white with an electric mixer until stiff peaks form.
- Gently fold the egg whites into the custard mixture until just combined.
- Carefully pour the custard mixture into the pre-baked pie crust.
- Cover the edges of the pie crust with aluminum foil to prevent burning.
- Bake at 350°F (177°C) for 25 minutes.
- Remove the foil and bake for another 15-20 minutes, or until a knife inserted into the center comes out clean.
- Let the pie cool completely on a wire rack before refrigerating for at least 4 hours.
- Before serving, sprinkle with freshly grated nutmeg.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
68g
Fat
29g
Carbs
11g
