MARY ELLEN’S CUSTARD PIE

This recipe is from my cookbook. It is a great recipe for summer as you can add a topping of fresh fruit or enjoy it chilled as is.

MARY ELLEN’S CUSTARD PIE

My maternal grandmother was an excellent cook. She ran a boarding house during the depression and served food that was so good the neighbors would pay to eat at her house. I remember her custard pie.  It is a classic all American dish, simple easy and good.

Preheat oven to 400 F

INGREDIENTS

1          unbaked 9 deep dish inch pie shell

4          eggs at room temperature, 1 separated – white reserved

¾         cup of sugar

½         teaspoon of salt

1 ½      teaspoons of vanilla extract

2          cups milk

½         cup cream

Fresh grated nutmeg

In a large bowl take three of the eggs and one egg yolk and beat until mixed well.  Add the sugar and salt and mix thoroughly.  Combine milk and cream in large glass measuring cup and microwave until scalded- about 2- 3 minutes.  Slowly drizzle about ½ cup of the hot milk into the egg mixture while whisking.  Once tempered, slowly add the rest of the hot milk while whisking.  Add vanilla. Prepare the pie shell by whisking the remaining egg white and lightly brushing the pie shell on the bottom and the side. This will help keep the crust flaky and not soggy.  Do not brush the fluted edges or they will burn.  Pour custard into pie shell grate nutmeg over pie and bake in a preheated 400 degree oven for 28-30 minutes.  Pie should be set and knife inserted into the middle will come out clean with no liquid.  Do not over bake.  Let pie cool and then place in the refrigerator to chill for at least 1 hour.   Serve as is or add a dollop of whipped cream.

I hope you enjoy this as much as I did growing up.