AuthorDorothy LeibeeCategoryPiesDifficultyIntermediateOur guest contributor's Creamy Southern Custard Pie is so delicious. Every bite is smooth and delightful.
Place unbaked pie crust in a 9 inch pie pan. Mold into pan and flute edges. Place parchment paper into pie pan and fill with pie weights or beans. Bake at 375 F. for 18-20 minutes to blind bake crust.
Remove crust from oven; remove pie weights. Return crust to oven and bake 10 more minutes. Remove from oven. Turn oven temperature down to 325 F.
Combine milk, half and half and salt in saucepan. Heat on medium heat until mixture just starts to bubble and steam. Remove from heat.
In a large bowl, whisk the duck eggs, egg yolk and sugar to blend. Add 1/4 cup of milk mixture and whisk together. Add remaining milk mixture gradually until it's combined. Add vanilla and mix well.
Pour custard mixture through a sieve into the pie shell. Grate fresh nutmeg onto pie.
Bake pie at 325 F. for 35-40 minutes or just until set. Remove from oven. Cool, then chill in refrigerator.
Ingredients
Directions
Place unbaked pie crust in a 9 inch pie pan. Mold into pan and flute edges. Place parchment paper into pie pan and fill with pie weights or beans. Bake at 375 F. for 18-20 minutes to blind bake crust.
Remove crust from oven; remove pie weights. Return crust to oven and bake 10 more minutes. Remove from oven. Turn oven temperature down to 325 F.
Combine milk, half and half and salt in saucepan. Heat on medium heat until mixture just starts to bubble and steam. Remove from heat.
In a large bowl, whisk the duck eggs, egg yolk and sugar to blend. Add 1/4 cup of milk mixture and whisk together. Add remaining milk mixture gradually until it's combined. Add vanilla and mix well.
Pour custard mixture through a sieve into the pie shell. Grate fresh nutmeg onto pie.
Bake pie at 325 F. for 35-40 minutes or just until set. Remove from oven. Cool, then chill in refrigerator.
Leave A Comment