Custard Pie

custard pieEvery now and then, you’ll have a mishap in your kitchen. Such was my experience with today’s custard pie.

This was my first experience with custard pie and boy, when they say to carefully pour the filling into the shell, they’re really not kidding. Armed with my large measuring glass filled with the most liquid pie filling I’ve ever encountered, I placed my pie dish on a rimmed baking sheet on my oven rack. Not giving much thought to the fact that my oven rack rarely slides back into the oven perfectly, I poured in my filling and gently pushed the rack back into the oven, only to hit an invisible snag and watch in horror as a miniature tsunami of filling soared over the edge of the pie dish and onto the baking sheet, then splash into the bottom of my oven.

For a moment, I may have sounded a bit like Yosemite Sam. Amid a stream of incomprehensible expressions of frustration, I whisked my baking sheet from the oven and mopped up the mess thereon while the filling in the bottom of my oven burnt to a crisp and filled the first floor of my house with a light film of smoke. Not to be deterred, I wiped down my baking sheet and the bottom of the pie plate (very carefully, of course) and returned them both to the oven, with the rack already in place.

At present, this pie is chilling in my fridge waiting for Mike to get home from his lodge meeting and try a slice. After today’s adventures, I sincerely hope it tastes good.


  • 1 unbaked pie crust
  • 4 eggs
  • 1/2 cup sugar
  • 1 1/2 teaspoons vanilla
  • 1/8 teaspoon salt
  • 2 1/2 cups milk
  • nutmeg


Preheat oven to 450 degrees.

Prepare pie crust; line the bottom of a 9-inch pie dish with crust, then line the crust with two layers of foil and fill with pie weights or dried beans. Note: the original recipe did not call for pricking the bottom and sides of the crust with a fork during blind baking, but in hindsight, I’d recommend doing so because once I removed the beans in the next step, my crust puffed up quite a bit.

Bake for 8 minutes, then remove beans and foil and continue baking for another 5 minutes. Remove from oven for filling.

In a large, 4-cup glass measuring cup, beat eggs with a fork, then add sugar, vanilla, and salt and mix well.

Slowly add milk, blending well.

Place pie dish on a rimmed baking sheet and pour in filling, then sprinkle with nutmeg. Cover the edge of the pie with a guard or foil to prevent over-browning.

Very, very carefully transfer the baking sheet to your oven; I found it best to keep my oven rack all the way in the oven and gently slide the sheet onto it after the tsunami incident.

Reduce oven temperature to 350 degrees and bake for 25 minutes. Remove guard and bake another 20 minutes, until a knife inserted in the center of the pie comes out clean. The edges may look a bit wobbly, but that’s okay.

Cool on a wire rack; refrigerate after two hours.



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