Nana’s Kitchen: Custard Pie

Greetings, home cooks, welcome to Nana’s Kitchen.

The silkiness and creaminess of a custard pie brings a sigh of contentment. Recipes for this existed as far back as the fourteenth century. The concoction would be recognized as custard tarts today.

Cream, milk, eggs, sweetener with a pastry crust is the foundation. These ingredients are common in most kitchens today.

Custard Pie

  • 2 1/2 cups milk, scalded
  • 1/2 cup of sugar1 teaspoon vanilla
  • 1/4th teaspoon of salt
  • 4 eggs slightly beaten
  • 9 inch pie shell
  • Combine the ingredient in the order given, milk through eggs
  • Pour into pie shell
  • Bake at 400 degrees for 20 to 25 minutes

Cool. Enjoy.


Hints

Whole milk works best. The pie should be a little jiggly in the center when done. It will firm up. After pie cools, place in the refrigerator. A sprinkle of nutmeg or cinnamon on top adds flavor and appearance. May use home made crust or store bought. Gluten free crust works well and all the ingredients are gluten free. May use sweetener substitute. Used whisk to mix ingredients but mixer may used as well.
Happy Mother’s Day! Hope you have a great day!

Combine milk, eggs and vanilla. Nana’s Kitchen photo.
The eggs should be slightly beaten. Nana’s Kitchen photo.
Custard pie prior to baking. Nana’s Kitchen photo.