Boy, do I have a treat for you! Gather ‘round, folks, for I am about to share a tidbit of my culinary escapades. You know me – can’t resist dishing out delectable goodies for my kin and comrades whenever the chance presents itself. So, this time, I decided to offer them a slice of heaven in the form of a creamy, dreamy custard pie. Oh, my stars, was it a showstopper!
To start things off, I waltzed down to the farmers’ market to cherry-pick the freshest ingredients. Honestly, the secret to a scrumptious and healthful dessert is sourcing quality stuff locally. Trust me on this one, I’ve learned it the hard way. Picking up the essentials like farm-fresh eggs, whole milk, and the ripest of fruits sent my taste buds soaring in anticipation! You could say I was on cloud nine.
Now, back at my cozy kitchen, I mise en place like there’s no tomorrow. For the uninitiated, it’s a fancy way of setting everything up before getting down to business. Honestly, it’s a lifesaver! With everything prepped and primed, it was high time to whisk things up!
In the blink of an eye, or so it seemed, there I was – delicately pouring that rich, velvety custard into the golden, flaky crust I’d prepared earlier. Ah, such an oddly satisfying feeling, I must say! Anywho, it was off to the oven for my soon-to-be pièce de résistance.
The scent wafted through the air, eliciting a chorus of rumbling tummies from family members and friends alike. And then, before you could say, custard pie, this masterpiece was presented to the eager, wide-eyed audience.
Needless to say, the first bite (and the last) was simply divine. A symphony of flavors sent everyone over the moon! With each velvety morsel, it was evident that all that elbow grease had paid off in the end.
So folks, if you want to sweep your loved ones off their feet, muster up the courage and give this custard pie a whirl! You’ll be the toast of the evening, pinky promise!
Instructions:
- Preheat oven to 400°F (200°C)
For the pie crust: - In a large mixing bowl, combine 1 1/4 cups all-purpose flour, 1/4 tsp salt.
- Add 1/2 cup cold unsalted butter (cubed) to the flour mixture.
- Using a pastry cutter, fork or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add 3-4 tbsp of ice water, mixing until the dough comes together.
- Shape the dough into a disc, wrap it in cling wrap, and refrigerate for at least 30 minutes.
- Roll out the dough on a floured surface in a circle large enough to fit a 9-inch pie plate.
- Press the dough into the pie plate, trim off any excess, and crimp the edges.
- Line the crust with parchment paper and fill it with pie weights or dried beans.
- Blind bake the crust for 12-15 minutes or until the edges are lightly golden.
- Remove the pie weights and parchment paper, then set the crust aside to cool.
For the custard filling:
- In a medium saucepan, heat 2 1/4 cups whole milk, 1/4 cup granulated sugar, and 1/4 tsp salt over medium heat until hot but not boiling.
- In a separate mixing bowl, whisk together 1/3 cup granulated sugar, 3 tbsp cornstarch, and 4 large egg yolks.
- Gradually temper the egg mixture with the hot milk, whisking constantly to avoid curdling the eggs.
- Add the tempered egg mixture back into the saucepan with the rest of the hot milk.
- Cook over medium heat, whisking constantly until the custard thickens and coats the back of a spoon, about 8-10 minutes.
- Remove the saucepan from heat, whisk in 2 tsp pure vanilla extract and 2 tbsp unsalted butter (cubed) until butter is melted and well incorporated.
- Let the custard cool slightly on the stovetop, gently stirring occasionally to prevent a skin from forming.
Assemble and bake the pie:
- Pour the custard filling into the cooled pie crust, smoothing the top with a rubber spatula.
- Lower the oven temperature to 325°F (160°C) and bake the pie for 30-35 minutes, or until the edges are set, and the center is slightly jiggly.
- Remove the pie from the oven and allow it to cool to room temperature, then chill in the refrigerator for at least 3 hours or overnight.
- Serve cold with a dollop of whipped cream or a dusting of freshly grated nutmeg, as desired.
That was fresh!
