Classic Egg Custard Pie Recipe with an Easy Crust
A classic old-fashioned homemade custard pie recipe - just as Grandma's used to be. This pie features a homemade lard pie crust and all the creamy and classic taste of a fresh-baked custard pie.
Servings: 8 slices
Egg Custard Filling
- 3 whole eggs beaten
- 1 whole egg white for brushing crust
- 3/4 cup white, granulated sugar
- 2 1/2 cups scalded whole milk (warmed milk in a saucepan)
- 1 teaspoon vanilla extract
- pinch salt
- nutmeg to sprinkle over the top of pie
- 1 1/2 cups + dusting flour all purpose flour
- pinch salt
- 1/2 cup lard
- 3-4 tablespoons ice water
To Make the Crust:
In a bowl, add flour, lard, salt, and work in 1 tablespoon of ice water as needed.
Use floured hands to work the dough until fully combined and not sticky.
This dough can be refrigerated for 1 hour to make it easier to roll out. (This is optional, but recommended if time permits.)
Grease the pie pan with a little extra lard before rolling out the pie crust and pinching the edges to form a design.
Brush crust with egg white.
To Make the Egg Custard Filling:
Pre-heat oven to 400° Fahrenheit.
Add milk to a saucepan and scald - DO NOT BOIL!! Scalding milk is when you heat it until just warmed throughout.
In a bowl, mix eggs, sugar, extract, salt-slowly add in the scalded milk and whisk.
Pour custard into the un-baked pie shell, sprinkle with nutmeg, and bake in the center rack for 30-35 mins.
Allow pie to sit for at least 1 hour at room temperature.
Place in fridge, and the serve once center is firm to the touch. Enjoy!
The pie will be slightly jiggly in the center. This pie requires 4 hours to fully set. Be sure to only put it in the fridge once it is cooled.
Cover it with plastic wrap to set or store. It lasts a good 4 days in the fridge when tightly covered.
Serving: 1slice | Calories: 283cal | Carbohydrates: 56g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 35mg | Potassium: 152mg | Fiber: 1g | Sugar: 22g | Vitamin A: 235IU | Vitamin C: 0.8mg | Calcium: 98mg | Iron: 2.1mg