Description
This classic Amish Custard Pie is a smooth, creamy dessert featuring a delicate blend of eggs, milk, and warm spices nestled in a flaky, homemade pie crust. With its comforting flavors and easy preparation, it's the perfect pie to enjoy any time you crave a traditional, nostalgic treat.
Ingredients
Pie Crust
- 1 unbaked Amish pie crust (9 ½-inch)
Custard Filling
- 1/2 cup white granulated sugar
- 1 tablespoon all-purpose flour
- 3 eggs (room temperature)
- 1 egg yolk (room temperature)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups milk
- Pinch of nutmeg
- Pinch of cinnamon
Instructions
- Preheat: Move the oven rack to the bottom position and preheat the oven to 350 degrees F (175 degrees C) to prepare for baking the pie.
- Prepare Crust: Line a 9 ½-inch pie dish with the bottom part of the Amish Never Fail Pie Crust, ensuring the crust is evenly fitted and ready to hold the custard filling.
- Whisk Ingredients: In a large bowl, whisk together the sugar, flour, eggs, egg yolk, salt, and vanilla extract until the mixture is smooth and fully combined, creating the base for the custard.
- Heat Milk: In a small saucepan over medium heat, warm the milk until it just begins to boil, a crucial step to temper the eggs and avoid curdling.
- Combine Milk and Egg Mixture: Gradually add the hot milk to the egg mixture while continuously stirring to prevent scrambling and to create a smooth custard blend.
- Strain Mixture: Pour the combined custard mixture through a fine strainer into the prepared unbaked pie crust to ensure a silky texture by removing any lumps.
- Bake: Sprinkle the top of the custard with a pinch of nutmeg and cinnamon, then bake the pie for 45 to 50 minutes, or until the center is fully set but still slightly jiggly, ensuring a creamy custard texture.
- Cool: Remove the pie from the oven and place it on a cooling rack. Allow it to cool completely before slicing to let the custard fully set.
- Refrigerate: For optimal flavor and texture, refrigerate the custard pie for a few hours after it has cooled thoroughly. Serve chilled.
Notes
- You can mix the nutmeg and cinnamon with the flour and sugar to distribute the spices more evenly within the custard.
- For a more pronounced yellow color and richer flavor, you may skip the spices.
- Ensure eggs and milk are at room temperature to promote a better custard consistency.
- Use a fine strainer to remove any curdled bits or lumps for a silky custard.
- Allow the pie to cool completely before refrigeration to prevent condensation from making the crust soggy.
