“Plain custard pie is a favorite of mine, and this old recipe of my Aunt Dora’s is for a large ten-inch custard pie. I just love it! Other recipes I’ve tried end up with a soggy crust or the filling is too low or too bland. Sometimes the best recipes are the old ones, and yet sometimes I find the opposite to be true. There are old recipes that have been greatly improved upon through the years with new techniques or ingredients. It depends.
The entire dough recipe is used for this pie to give you a thick bottom crust and it is a dream to work with! It is very fixable and patchable if it breaks.It is important to chill it before using. And you might find yourself needing more flour as you roll it than other doughs.
My technique is to roll the dough to eleven inches but roll the outer inch thinner than the rest of the dough so the crust is not as thick as the rest of the pie dough.
You can sprinkle the top of the pie filling with coconut before you bake it if you like that. I choose a tiny sprinkling of nutmeg on top since I think it looks better than cinnamon, but if you want cinnamon on top, then just sprinkle it on during the last 10 minutes of the baking time. Enjoy!”
2 tablespoons vanilla extract
1 cup sugar
1 heaping tablespoon cornstarch
3 3/4 cups milk
2 tablespoons butter
1 teaspoon nutmeg or cinnamon
2 cups flour
1 teaspoon salt
2 teaspoons sugar
1 cup butter flavored shortening
3 tablespoons water
1. DOUGH: Mix all dough ingredients together to form a dough.
2. Shape the dough into a round 5-inch disc, wrap it in waxed paper and let it chill in the refrigerator for at least one hour.
3. FILLING: In a large bowl beat eggs and vanilla. Set aside.
4. In a small bowl mix sugar and cornstarch until well combined. Add this to the egg mixture. Set aside.
5. In a large pan over medium high heat, scald the milk and butter together.
6. Slowly add the scalded milk to the egg and sugar mixture and whisk together to blend.
7. Pour slowly into the pie shell.
8. Sprinkle the top of the filling with nutmeg. If you want to use cinnamon on top instead, sprinkle it during the last 10 minutes of the baking time.
9. Use a pie shield to cover the edges of the pie.
10. Bake at 450º for 10 minutes, then lower the oven to 400º and bake for 15-20 minutes, or until a knife inserted half-way between edge of pie and center comes out clean.
11. Cool pie on a wire rack.
12. Store pie covered in the refrigerator.
Nutritional Information: Old Fashioned Custard Pie
Servings Per Recipe: 8 slices
Amount Per Serving: 1 slice
Calories from Fat: 301
* % Daily Value *
* Total Fat 33g 51%
* Saturated Fat 11g 56%
* Cholesterol 149mg 50%
* Sodium 413mg 17%
* Total Carbohydrates 54g 18%
* Dietary Fiber 0g 0%
* Protein 10g 19%
* Sugars 30g
* Vitamin A 8%
* Vitamin C 2%
* Calcium 15%
* Iron 8%
* * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipes received from Aunts, Moms and especially Grandmothers are always the best. I have some treasured recipes that only bring great memories. Your pie sounds delicious and thank you Aunt Dora 🙂
You brought a smile to my face and one even wider when I saw your “Aunt” in your name! So true about those old treasured recipes and the memories! Thanks for your kind words. 🙂
To Sinfully Tempting: Happy you agree with me Jeannette, that some old recipes just cannot be improved upon! 🙂
Angie, this pie is amazing. I love the old-fashioned pies that have held their own throughout the years. Just more proof that some things don’t need to be changed! 🙂