2020 Finale: Egg Custard Pie

The dumpster fire that was the year 2020 has at last faded into the annals of time, though not from the pages of my memory. I won’t lie, it’s been a hard year for all of us. There’s not a single person I know who hasn’t gone through some trouble, on top of the pandemic that still rages around the world. I doff my hat to us survivors and offer up my wishes that we not only continue to survive but to also prosper in all the ways that matter to us.

As a final baking farewell to the year, I fulfilled Michele’s desire for an egg custard pie. My maternal grandmother used to make them when I was much younger but she never gave anyone the recipe. I’ve written about this before but it bears repeating in this redesigned journal. I spent a bit of time a few years ago testing recipes to see if I could come close to what Nana made and finally decided that the recipe below, from Allrecipes.com, not only matched my memory of the flavor, but also surpassed it in texture. It’s not a complicated recipe, with the exception of the scalded milk (but there’s an excellent video tutorial also on Allrecipes.com.

I don’t have any process shots, sadly. That’s the bane of my existence as a baking journal writer, I’m just so busy trying to get the recipe right that it’s difficult for me to stop, pick up the camera, and take pictures as I’m working. Something to learn, I guess. I sloshed getting it in the oven (yes, I know about filling the crust while it’s on the oven shelf but my oven doesn’t cooperate with smooth shelf action). It wasn’t the pretties pie I’ve ever made – the surface lead me to believe that the interior had turned into scrambled eggs. But when I cut into and tasted it, the texture was silky smooth! And the taste was amazing. Michele has had four slices since last night, so I guess I hit the mark!

This was an excellent way to say goodbye to 2020 and hello to the hope and potential of 2021.

Currently listening to: Dead Can Dance – Saltarello, Stevie Wonder – Free. and Stanley Clarke – Life Is Just A Game

THE RECIPE

Grandma’s Egg Custard Pie
Source: Allrecipes.com

“This is the 1999 American Pie Council’s National Pie Championship’s first place winner in the Custard Pie Category.”

Servings: 8
Yield: 1 (9-inch) pie

Ingredients
Ingredient Checklist
• 1 (9 inch) unbaked pie crust
• 3 eggs, beaten
• ¾ cup white sugar
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 1 egg white
• 2 ½ cups scalded milk
• ¼ teaspoon ground nutmeg
• 3 drops yellow food coloring (Optional)

The Crust
I will leave you to your own favorite crust recipe. I suggest you partially blind bake it, though. This pie will definitely do its best to give you a soggy bottom.

Preheat oven to 400° (205 degrees C).

The Filling
Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in the scalded milk. For more yellow color, add few drops yellow food coloring (if using).

Line pie pan with pastry, and brush inside bottom and sides of shell with egg white to help prevent a soggy crust. Pour custard mixture into piecrust. Sprinkle with nutmeg.

Bake for 30 to 35 minutes, or until a knife inserted near center comes out clean. Cool on rack.

This Post Has 4 Comments

  1. Gerti

    Hoping and hoping for happiness in 2021.
    I too have described 2020 as a dumpster fire.
    I have never had an egg custard anything and scalded milk only by accident. Sure wish I was in closer proximity to sample your wares and steal a hug.
    As soon as it is safe, hubby and I will travel to the City and The South for friends and family and massive hugs.
    We have been missing every one SO MUCH.

    1. Carlton Baker II

      Wishing the same for you and Ricky, darlin’. I miss y’all, too! Post-COVID Time, I do hope we get to see y’all and share food and hugs!

      If you’ve had creme brulee, you’ve had egg custard. Realistically I should just call this a custard pie because that’s all it is. But egg custard is what my Nana called it, so here we are. ?

  2. Mark

    Thanks for your blog, nice to read. Do not stop.

    1. Carlton Baker II

      Thanks! I’ve got other posts in the pipeline.

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