Old-fashioned Egg Custard Pie

Introduction

History

Egg custard pies have been a popular dessert in the United States since the early 19th century. The recipe is believed to have originated in England and was brought to America by early settlers. Over the years, different variations of the recipe have emerged, but the basic ingredients have remained the same. Today, Old-fashioned Egg Custard Pie is a beloved dessert that is enjoyed by people of all ages.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to cream the butter and sugar together thoroughly to ensure a smooth and creamy filling.

- Gradually add the sugar to the butter to prevent clumping.

- Be careful not to overmix the eggs, as this can result in a tough custard.

- Bake the pie at a lower temperature to prevent the custard from curdling or cracking.

- Let the pie cool completely before serving to allow the custard to set.

Serving Suggestions

Old-fashioned Egg Custard Pie is best served warm or at room temperature. It can be enjoyed on its own or topped with whipped cream or a sprinkle of nutmeg. Pair it with a cup of coffee or tea for a delightful afternoon treat.

Cooking Techniques

Be sure to bake the pie in a preheated oven to ensure even cooking.

- Use a water bath to prevent the custard from cracking during baking.

- Let the pie cool in the oven with the door slightly ajar to prevent it from sinking in the center.

Ingredient Substitutions

Use margarine or vegetable oil as a substitute for butter.

- Substitute almond or coconut milk for evaporated milk for a dairy-free version.

- Use a gluten-free pie crust for a gluten-free option.

Make Ahead Tips

Old-fashioned Egg Custard Pie can be made ahead of time and stored in the refrigerator for up to 3 days. Simply cover the pie with plastic wrap or aluminum foil to keep it fresh. Allow the pie to come to room temperature before serving.

Presentation Ideas

Dust the pie with powdered sugar before serving for a decorative touch. - Garnish the pie with fresh mint leaves or a sprinkle of cinnamon for added flavor. - Serve the pie on a decorative platter or cake stand for an elegant presentation.

Pairing Recommendations

Old-fashioned Egg Custard Pie pairs well with a variety of beverages, including coffee, tea, or a glass of milk. For a special occasion, serve the pie with a glass of dessert wine or champagne.

Storage and Reheating Instructions

Store any leftover Old-fashioned Egg Custard Pie in the refrigerator for up to 3 days. To reheat, place the pie in a preheated oven at 350°F (177°C) for 10-15 minutes, or until warmed through. Enjoy it warm or at room temperature.

Nutrition Information

Calories per serving

250

Carbohydrates

- Total Carbohydrates: 30g

- Dietary Fiber: 0.5g

- Sugars: 20g

Fats

- Total Fat: 12g

- Saturated Fat: 6g

- Trans Fat: 0g

Proteins

- Protein: 4g

Vitamins and minerals

Vitamin A: 10%

- Calcium: 8%

- Iron: 4%

Alergens

Contains: Eggs, Milk, Wheat

Summary

Old-fashioned Egg Custard Pie is a rich and indulgent dessert that is high in carbohydrates and fats. It is a good source of protein and provides some essential vitamins and minerals. However, it is important to enjoy this treat in moderation due to its high calorie content.

Summary

Old-fashioned Egg Custard Pie is a timeless dessert that is sure to delight your taste buds. With its creamy custard filling and flaky pie crust, this pie is a true classic that never goes out of style. Whether you're serving it at a dinner party or enjoying it as a sweet treat, this recipe is sure to become a favorite in your household.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was a warm summer day many years ago, when I was just a young girl visiting my Aunt Millie's farm. Aunt Millie was known for her baking skills, and she had a special treat in store for me that day - her famous Old-fashioned Egg Custard Pie.

As soon as I walked into her cozy kitchen, I was greeted by the sweet aroma of vanilla and sugar. Aunt Millie was standing at the counter, carefully measuring out ingredients and mixing them together in a large bowl. She had a twinkle in her eye as she explained to me the importance of using fresh eggs and whole milk to make the custard filling rich and creamy.

I watched in awe as Aunt Millie poured the custard mixture into a flaky pie crust and placed it in the oven to bake. The kitchen was filled with the sound of the pie crust crackling and the sweet smell of vanilla wafting through the air. I couldn't wait to taste the finished product.

When the pie was finally ready, Aunt Millie cut me a generous slice and topped it with a dollop of whipped cream. As I took my first bite, I was transported to a place of pure bliss. The custard was smooth and velvety, with just the right amount of sweetness. The flaky pie crust added the perfect touch of crunchiness to each bite.

From that moment on, I knew that I had to learn how to make Aunt Millie's Old-fashioned Egg Custard Pie for myself. I begged her to teach me the recipe, and she gladly obliged. We spent the rest of the day in the kitchen, measuring, mixing, and baking until we had created the perfect custard pie.

Over the years, I have made Aunt Millie's Old-fashioned Egg Custard Pie countless times. It has become a staple at family gatherings and holiday celebrations. Each time I take a bite of the sweet, creamy custard, I am reminded of that warm summer day at Aunt Millie's farm and the special bond we shared in the kitchen.

As I pass down this recipe to future generations, I hope that they will cherish it as much as I do. There is something truly magical about the way a simple pie can bring people together and create lasting memories. And for that, I am forever grateful to Aunt Millie and her Old-fashioned Egg Custard Pie.

Categories

| American Recipes | Cathy's Recipes | Custard And Cream Pie Recipes | Egg Recipes | Evaporated Milk Recipes |

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