“This is the 1999 American Pie Council’s National Pie Championship’s first place winner in the Custard Pie Category.”
I have been looking for this recipe for a long time. I followed the recipe exactly except I didn’t scald the milk. (With modern pasteurization, bacteria and enzymes are already destroyed, so scalding is no longer necessary. Also, it reduces the chances of cooking the egg as the ingredients are mixed). It was a very easy recipe to make. I just threw everything in the bowl, used a mixer for about 1 minute, poured it in the pie shell and popped it in the oven. Only one problem, I can never get more than one slice before it’s all gone. Every person who tastes this pie wants the recipe and says it’s the best they have ever eaten. Even the people who proclaimed they really didn’t care for egg custard pie, changed their tunes rather quickly after the first bite. Thanks for this one!!!
This is the first Homemade Custard Pie I’ve ever made. It was glorious! The custard filling was smooth, light and delicious.
I love making recipes that I’ve never made before, at the ripe old age of 61 I still love learning. This recipe is by no means hard to make but there are a couple of things I’d like to go over with you. First…
Whether your using a pre packaged pie crust or homemade, the pie crust needs to be par baked for about 20 – 25 minutes before filling it with the custard. I used an all butter homemade pie crust for the pie,
Scalding milk is just bringing milk up to very warm without boiling it. It only takes minutes to do this. Use a sauce pan with a heavy metal bottom so as not to scorch the milk. Heat the milk over medium heat until you see little bubbles on the sides of the saucepan and you see steam coming from the milk. Stirring while the milk cooks prevents a film from forming on top of the milk while it’s being heated.
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