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Egg Custard Pie





Pouring a little foamy custard over the top produces an attractive all over brown top.


Adjust the rack 5 or 6 inches above the bottom of the oven. Start oven 10 min. before baking. Set moderately hot oven.

Make pastry shell. Roll out and line 9 in. pie pan fitting well into angles. Trim pastry with scissors ½ ins. beyond pan. Trim and turn under overhang so fold is even with pie pan. Do not prick with fork. Put in refrigerator to chill at least 30 minutes.

(Milk is scalded when it bubbles around outer edge.) Keep broiler covered to prevent skin forming on the top of the milk. Beat just enough to blend yolks and whites thoroughly. Add sugar, salt and scalded milk – stirring constantly.

Quickly strain custard mixture. Add flavoring and quickly pour all but 1/3 of mixture into pie shell.

Beat remaining custard until very foamy and carefully pour it over the top of the custard.

Place pie in the center of the oven rack and bake 25 to 30 minutes or until filling is all set with exception of about an inch circle in center. Test for doneness. Remove to cake rack to cool 2 or 3 hours before serving.



* Click to ingredient to choose one