Let me introduce you to your new love: Custard Pie
I can’t tell you how thrilled I am to get you know each other. This buttery Single Pie Crust and the Vanilla Custard Filling – DREAMTEAM! It’s like you’re eating crispy butter cookies with vanilla pudding. But this Single Pie Crust has a bit of a puff pastry structure. In my last blog post, I’ve promised you to show you some delicious possibilities what to do with Single Pie Crust. Here we go.
This Custard Pie recipe remembers me to my childhood. It makes me thinking of my grandfather because he loved crispy butter cookies a lot! There was barely a day where a package of crispy butter cookies didn’t lay around. He always had them with his coffee. I think he would really love this Custard Pie recipe as much as I do!
For this Custard Pie, prepare your Single Pie Crust first. You can make it up to 2 days ahead and store it in the fridge. When your Single Pie Crust is finished, the most of the game is played. For the Custard Pie filling whisk eggs, milk, sugar, salt, and vanilla until the sugar is completely dissolved. YAP that’s it. Pretty easy! Pour filling into the prepared Single Pie Crust and put it in the oven.
Let the Custard Pie cool completely within your baking form. Then transfer to the fridge and let it rest overnight. It will last in the fridge for up to 3 days.
You will definitely fall in love with this Custard Pie because it is
- super easy to make
- quickly prepared
- loaded with vanilla flavor
- like vanilla pudding on a puff pastry version of a butter biscuit
- an irresistible beast because you won’t stop after 1 piece of pie
If you try this Custard Pie recipe leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Wannaaaaa see!
- 1 1/4 cups all-purpose flour, spooned and leveled (150g)
- 1/4 tsp salt
- 1/4 tsp granulated white sugar
- 1/2 cup unsalted butter, cold (113g)
- 4-6 tbsp cold water (60-90ml)
- 4 large eggs, room temperature
- 1/2 cup granulated white sugar (100g)
- 2 cups milk, room temperature (480ml)
- 1/2 cup heavy cream, room temperature (120ml)
- 1/4 tsp salt
- 2 tsp vanilla extract
- 1/8 tsp nutmeg
Make it with a food processor: Place flour, salt, sugar, and butter in a food processor and pulse 4-5 times. Pea-sized butter flakes should still be visible. Add one tablespoon water after another and pulse 1-2 times after every tablespoon. Stop adding water when the dough starts to clump.
If you don't have a food processor, then make it with a pastry cutter or two forks instead: In this case mix together flour, salt, and sugar in a large mixing bowl. Then add butter and cut it into the mixture until it resembles coarse meal with pea-sized butter flakes. Then add water little by little until the texture starts to clump.
Transfer dough to a plastic wrap and form a 1 - 1.5 inch thick disc without kneading. Cover tightly in plastic wrap and refrigerate at least 2 hours or up to 2 days.
On a lightly floured surface, roll out the dough disc into a 12-inch circle. Transfer to a 9-inch pie dish. Press into the bottom and the sides of the pan and trim off any excess crust. Freeze for 15 minutes.
Preheat oven to 350°F (175°C).
Line chilled crust with parchment paper and push it lightly against the bottom and the sides of your crust. Make sure that the parchment paper covers the edges of your crust completely to prevent it from heavy browning. Then heavy it down with baking beans (or beans or rice). Also, make sure that your baking beans push against the sides as well to prevent them from sinking down to the bottom. Transfer to the preheated oven and place a piece of parchment paper underneath the baking pan. Bake for 10 minutes. Remove from the oven and remove the paper and the baking beans and let cool completely as you prepare the filling.
Whisk eggs, sugar, milk, heavy cream, salt, vanilla, and nutmeg until sugar is completely dissolved about 3-5 minutes. Pour into single pie crust.
Bake for about 40-45 minutes until the custard pie is just set with a slight wobble in the center. Cover after 20 minutes with parchment paper loosely to prevent it from heavy browning if desired.
Remove from the oven and let cool completely. Then transfer to an airtight container and store in the fridge overnight. Your Custard Pie will stay fresh in the fridge for up to 3 days.
- Don't knead the dough at any point. It will not be that flaky buttery texture if you do.
- Do not overbake the egg custard pie.
- Make sure the custard cools completely before you refrigerate.
- Don't skip refrigerating overnight before eating. It needs time to rest.
Can I Substitute Gluten-Free Flour For Regular Flour?
Yes, you can make this holiday pie recipe gluten-free by switching out the regular flour with a gluten-free flour blend. Look over the ingredients in your gluten-free flour blend. It needs to have xanthan gum for it to work properly. Otherwise, you will need to add 1/2 teaspoon of xanthan gum to your flour mixture. The ration for flour vs gluten-free flour is 1:1.
Is There Something I Can Use Instead Of Nutmeg?
Yes, if you figure out you have run out of nutmeg or simply aren't a fan you can substitute other spices instead. Cinnamon, allspice, or ginger would all be acceptable substitutions. Keep in mind if you replace the nutmeg the old fashioned custard pie will have a little bit different flavor. It's not going to be overly noticeable, but it will be there.