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OLD FASHIONED CUSTARD PIE

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Old Fashioned Custard Pie: A Timeless Dessert Delight

There’s something incredibly comforting about a classic Old Fashioned Custard Pie. This beloved dessert takes you back to simpler times, where the kitchen was filled with the warm, inviting scent of freshly baked goods. With its creamy, silky filling nestled in a flaky crust, custard pie is not just a dessert; it’s a nostalgic experience that evokes fond memories of family gatherings and Sunday dinners. In this article, we’ll explore what makes this pie so special and guide you through the simple steps to create your own.


What is Custard Pie?

Custard pie is a traditional dessert characterized by its rich and creamy filling made from a mixture of eggs, milk or cream, sugar, and flavorings. The pie is baked until set, resulting in a smooth and luscious texture. Often seasoned with nutmeg or vanilla, old-fashioned custard pie is a dessert that is both simple and elegant, making it perfect for any occasion.


Why You’ll Love Old Fashioned Custard Pie

  1. Simple Ingredients: Made with pantry staples, this pie requires minimal ingredients, making it easy to whip up any time.
  2. Versatile Flavor: The custard filling can be customized with various flavorings, from vanilla to nutmeg, to suit your taste.
  3. Perfect for Any Occasion: Whether it’s a holiday gathering, a family dinner, or just a casual evening treat, custard pie is a delightful addition to any meal.
  4. A Slice of Nostalgia: Each bite brings a taste of tradition, reminding us of home-cooked meals and cherished memories.

Ingredients

To make your own Old Fashioned Custard Pie, you’ll need the following ingredients:

For the Pie Crust:

  • 1 pre-made pie crust (store-bought or homemade)
  • 1 tablespoon granulated sugar (optional)

For the Custard Filling:

  • 4 large eggs
  • 1 cup granulated sugar
  • 2 cups whole milk (or half-and-half for a richer flavor)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg (plus extra for sprinkling)
  • 1/4 teaspoon salt

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