Cream Custard Pie

Cream custard pie is a classic dessert that is perfect for any occasion. Made with a silky custard filling and a flaky pie crust, this pie is sure to become a family favorite.

Why Make Cream Custard Pie

Cream custard pie is a delicious dessert that is perfect for serving at family gatherings, holidays, or anytime you’re craving a sweet treat. With its creamy filling and buttery crust, it’s sure to please everyone’s taste buds.

How to Make Cream Custard Pie

1. Preheat the oven to 400°F (200°C).
2. Brush the pie crust with beaten egg white and bake for 7-8 minutes. Allow it to cool for 10 minutes.
3. In a large bowl, whisk together the remaining ingredients along with any leftover beaten egg white.
4. Pour the egg mixture into the baked and cooled pie crust and sprinkle with nutmeg.
5. Loosely cover the edges of the pie with aluminum foil to prevent them from burning.
6. Bake for 35-45 minutes or until the filling is set.
7. Cool the pie completely and store it in the fridge until ready to serve.
8. Enjoy!

Serving Suggestions

Serve slices of cream custard pie plain or topped with whipped cream for an extra indulgent treat.

Storage Info

Store any leftover cream custard pie in the refrigerator, covered, for up to 3 days.

Techniques or Tips

• Be sure to use a pie crust shield or aluminum foil to cover the edges of the pie crust while baking to prevent them from burning.
• For extra flavor, you can add a tablespoon of brandy or rum to the custard mixture.

Variation

For a seasonal twist, add a sprinkle of ground cloves or ginger to the custard filling.

FAQs about Cream Custard Pie

1. Can I use a store-bought pie crust for this recipe?

Yes, you can use a store-bought pie crust if you’re short on time. Just make sure to brush it with beaten egg white before adding the filling.

2. Can I use low-fat milk instead of heavy cream?

While heavy cream will give you the richest and creamiest texture, you can use half-and-half or whole milk if you prefer.

3. How can I tell when the pie is done baking?

The pie is done when the edges are set, and the center is slightly jiggly but not liquidy. A knife inserted near the center should come out clean.

RECIPE

Ingredients:

• 1 9-inch unbaked pie crust
• 1 egg white
• 4 large eggs
• 3/4 cup sugar
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 1 1/2 cups milk
• 1/4 teaspoon nutmeg, plus more for sprinkling

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Brush the pie crust with beaten egg white and bake for 7-8 minutes. Allow it to cool for 10 minutes.
3. In a large bowl, whisk together the remaining ingredients along with any leftover beaten egg white. Pour the egg mixture into the baked and cooled pie crust and sprinkle with nutmeg. Loosely cover the edges of the pie with aluminum foil to prevent them from burning.
4. Bake for 35-45 minutes or until the filling is set.
5. Cool the pie completely and store it in the fridge until ready to serve.
6. Enjoy!