Custard Pie (Pies)

 

                This one of those old-time custard pies, eggy, soothing, and sweet. It was an easy dessert, recognized for being exactly what it still is, nourishing to the body and comforting to the spirit, omething both children and grown-ups could like.

One 9-inch pie

• Vegetable oil dough (click here for the recipe)
• 2 cups milk
• 1 cup heavy cream (35%)
• 4 large eggs plus 1 egg yolk
• ½ cup sugar
• 1½ teaspoons pure vanilla extract
• ¼ teaspoon salt
• ½ teaspoon ground nutmeg

1. Preheat the oven to 425F (220C).
2. Ease the dough into the plate and flute the edges (see the recipe) ; reserve any leftover dough.
3. With the tines of s fork, very lightly prick the bottom and sides of the shell, making tiny holes that will close up during baking.
4. Bake the shell for 6 to 7 minutes ; remove the shell from the oven and with the fork lightly prick the dough anywhere it has puffed up.
5. Return the shell to the oven and bake for 8 minutes, until just very light browned ; remove the shell to a wire rack to cool completely.
6. Use the leftover dough to patch any small holes or cracks.

Make the filling

1. In a saucepan, combine the milk and the cream and heat over medium heat until small bubbles form around the edges of the pan ; remove the pan from the heat.
2. In a medium bowl, beat the whole eggs and yolk with a wire whisk until combine ; stir in sugar, vanilla, and salt.
3. Slowly stir in the warm milk mixture, being careful not to mix so fast as to create bubbles.
4. Strain the mixture through a sieve into the baked shell.
5. This step is best done as close to the oven as possible ; it is difficult to move the filled shell without sloshing the filling over the edges of the pastry.
6. Sprinkle the filling with the nutmeg.
7. Bake the pie for 15 minutes ; reduce the oven temperature to 350F (180C) and continue to bake the pie for 20 to 25 minutes, or until the custard test done when a knife inserted 1½ inches from the outer edges comes out clean.
8. The filling will still be soft in the center but will finish baking as it cools ; if the pie is baked until the center is fully cooked and firm, the custard will be overcooked and watery.
9. Let the pie cool thoroughly on a wire rack ; then refrigerate it for several hours before serving.
10. Remove the pie from refrigerator a few minutes before serving to take the chill off.

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