And now a word from our sponsors… No, not really, but I have to take a moment to share a fond memory. The old fashioned custard pie. It seems to be going out of existence. I used to be able to find it at a couple “Olde Tyme Pie Shoppes” I knew about but they seem harder and harder to find. I suppose part of the problem is that they are best when not kept in the refrigerator — and that poses spoilage issues. But the problem with custard pie is that as soon as you subject it to cold temperatures water begins to separate out of the custard and the crust becomes soggy. It doesn’t take long before a perfectly orgasmic pie is reduced to a mess.
In these days of Creme Brulee I think some people think they are getting an acceptable alternative to real custard pie — but Creme Brulee lacks the one essential ingredient to make it the perfect dessert: a flakey pie crust. And you notice I wimp out on that account by calling for — simply — on unbaked pie shell.
Anyone who’s attempted to make a pie of any variety will know that you can write libraries about the perfect pie crust. I’m not going to touch that. Take whatever crust you like and make the Custard Pie — that’s what this is all about anyway. Smooth, velvet on your tongue. Sweet but not overly so. Just a hint of nutmeg. Oooooooh…. I’m going all squidgy just thinking about it.
Old Fashioned Custard Pie
- 1 unbaked pie shell
- 3 large eggs
- 1/2 cup of sugar
- 1/2 teaspoon of salt
- 1/2 teaspoon of nutmeg
- 2-2/3 cups of milk
- 1 teaspoon pure vanilla extract
- Pre-heat the oven to 350 degrees.
- Beat your eggs slightly, then add sugar, salt, nutmeg, and milk. Beat well and pour into the unbaked pie shell.
- Bake for 35 to 40 minutes. Remove from oven and cool.
- Sprinkle the top of pie with fresh ground nutmeg and serve.
I’ll talk with you tomorrow.
P.S.: I could even make this in my RV convection oven!