In Hawaii you can find custard pie at almost any bakery or restaurant that serves pie, but no one seems to make it here. This was an unfortunate realization because after peach pie, this is my husband’s favorite.
Thankfully I discovered that this is the fastest and easiest pie to make. If your crust is already made it will only take you 20 minute from start to finish. Resulting in a delicate light custard that is perfectly sweet wrapped up in a flaky crust.
One recipe of custard made 2 – 5” mini pies with a little leftover to make a layered pumpkin custard pie
1 9” pie crust, poke tiny holes in the crust with a fork
4 large eggs
½ cup sugar
¼ tsp. salt
1 tsp. vanilla extract
1 12 oz. can evaporated milk
1 cup milk
Preheat oven to 475 degrees.
*YOU NEED TO THINK AHEAD WHEN MAKING THIS PIE. The hot custard needs to be ready when the crust comes out of the oven.
Pour both milks into a small sauce pan and scald the milk (don’t boil)
In a med size bowl mix eggs, sugar, salt and vanilla; whisk well to blend.
Slowly add the hot milk to the egg mixture a little at a time to temper the eggs and mix with each addition. Don’t add all the milk at once or the eggs will cook into a scrambled mess.
Bake empty pie crust for 5 minutes.
Remove the crust from the oven, pour the custard into the crust and sprinkle with nutmeg.
Return pie back to the oven and bake for another 5 minutes at 475 degrees then drop the temperature down to 425 degrees and continue baking for another 10 – 15 minutes. You’ll know it’s done when you insert a knife into the center and it comes out clean. The middle will still be wobbly but it will continue cooking after it comes out of the oven. Don’t over bake or it will become rubbery.