I woke up to a light tapping on my bedroom door at 6 am. It was my red-headed, 10 year old, first born son. He said, “It’s your day today. Let’s hang out together.” For the next 30 minutes he talked all about some Fortnite Battle Pass thing while I sipped my coffee, and said, “No kidding?!” in all of the right places. We also discussed what it’s like having your own locker at school.
Then I went on my morning walk. When I returned I was greeted to the sounds of Frank Sinatra singing “The Way You Look Tonight”, and a cup of green tea. Thank you, husband.
Finally, my brown-haired, almost 7 year old baby of the family came down the stairs. He was excited to continue our game of Monopoly from the evening before. “I want to win so badly.” he exclaimed, so I secretly helped him. Once all of my paper money was gone (Yay! The game is over.), he said, “I feel sad. I should have let you win. It’s mom’s day.”
After that, both of my kids remembered that I had promised to make them pancakes this morning. But I didn’t make them pancakes (I forgot I had promised that). And they were mad I didn’t make pancakes, so one stormed off, and the other cried the kind of cry where you really aren’t crying you just sound like you are.
They were over it fifteen minutes later, so we all went to the park to get some fresh air. My oldest offered me his arm like an old-fashioned, top hat-wearing gentleman, and my youngest took my hand when I reached out for his because he’s still my baby.
And now I am drinking a glass of Kir, and waiting to have a slice of custard pie. I made this custard pie for me because it’s Mother’s Day. And I’m a mommy.
Okay, let’s do it! I adapted this recipe from Anne Collins’ Vintage Pies (a lovely pie book full of old recipes from a time when pie was the go to dessert). I chose to make an old-fashioned custard pie because the ingredients are ones most likely found in your pantry. Also, I needed some custard comfort.
First, blind bake your pie shell. Place parchment on top of your pie, and fill it with pie weights (I used dried beans). Bake in a 400ºF for 20 minutes. For guidance on blind baking go here. Oh, and you can get my pie pastry recipe here.
After 20 minutes, remove the pie weights and parchment from the pie shell. Then brush on a layer of egg yolk. This will help prevent a soggy bottom. Bake the naked pie shell for another 5 minutes.
While the pie shell is baking get on with the filling. First, scald whole milk with the salt (heat it right before boiling– 180º F. to 185º F.) and then set aside to cool slightly. Scalding milk helps infuse flavor, like this cinnamon stick I threw in.
Next, whisk three eggs into a bowl of sugar and tapioca starch. Tapioca starch helps to prevent the custard from curdling. Cornstarch, and arrowroot work well too.
Pour the scalded milk, a little at a time, into the egg mixture. Be sure to be whisking while you pour. If you’ve scalded the milk with a cinnamon stick then remove the stick before pouring. Now is also the time to stir in vanilla extract, and ground cinnamon if you haven’t already infused with a cinnamon stick.
Pour the filling through a fine mesh sieve into another bowl. This will remove any cooked egg bits that may have been formed from the warm milk.
When the pie shell has just finished it’s last five minutes of blind baking open up the oven and slowly pour in the filling. Because the filling is liquid at this point I have found the transfer of a filled pie to the oven is a messy process at best, and a disaster a worst. Keeping it right in the oven will save you time and clean up. And right before you close the oven door sprinkle grated nutmeg over the top.
Bake the pie in a 425º F. for 10 minutes, then turn the oven off, but keep the pie in there for another 5 minutes. Do not open the oven door at any point during this time. After the 5 minutes are up check on your custard pie. If it jiggles a lot in the middle, but is set around the edges it is ready. You could also take a knife and insert an inch from the perimeter. If it comes out clean then you’re good to go. If you want to be completely sure (and I cannot recommend this tip enough) invest in an instant read food thermometer. The custard is ready when the temperature is between 165º F. to 175º F. If the temperature goes above 180º F. the custard will curdle and it will be a very sad day.
Place the pie on a wire rack to cool completely. The custard filling will set as it cools.
Enjoy!
Notes
Special equipment needed:
Parchment paper, pie weights, pastry brush, baking sheet, saucepan, instant read thermometer, whisk, fine mesh sieve, baking sheet, wire rack
Ingredients
- 1 Unbaked Pie Shell
- Egg yolk mixed with a tsp. Water for an Egg Wash
- 2 cups Whole Milk
- 1/4 tsp. Salt
- 1 Cinnamon Stick (optional)
- 1/2 cup (100 g) Granulated Sugar
- 1 tsp. Tapioca Starch
- 3 Large Eggs
- 1 tsp. Vanilla Extract
- 1/4 tsp. Ground Cinnamon (if you didn't use a cinnamon stick, and also optional)
- Ground Nutmeg to top
Instructions
- Preheat the oven to 400 degrees. F., and place a baking sheet on the middle rack.
- Place parchment paper over your pie shell, and top with pie weights.
- Bake for 20 minutes. Be sure to rotate halfway through baking time.
- Remove the the pie shell from the oven, remove the pie weights and parchment from the pie shell, and then brush the egg yolk wash all over the pastry. Prick the bottom with a fork, and then bake for an additional 5 minutes.
- While the pie shell is in the oven heat the milk, salt, and cinnamon stick in a saucepan over medium heat.
- Remove the saucepan once the mixture is scalded (right before boiling point at 180 to 185 degrees F.). Set aside.
- In a medium-sized bowl, mix together the sugar, and tapioca starch.
- Whisk in each egg one at a time.
- Remove the cinnamon stick (if using) from the milk mixture, and whisk the milk mixture into the egg mixture a little bit at a time.
- Once incorporated, stir in the vanilla extract and ground cinnamon (if using).
- Pour the mixture through a fine mesh sieve into another bowl.
- When the pie shell is done baking, raise the temperature of the oven to 425 degrees. F, open the oven door, but keep the pie shell in the oven.
- Carefully and slowly, pour the filling into the pie shell.
- Sprinkle the grated nutmeg all over the top of the pie.
- Close the oven door, and bake for 10 minutes, then turn off the oven, but keep the pie in there for another 5 minutes. Do not open the oven door.
- After the 5 minutes are up check on the pie. If the perimeter is set, but the middle is still very much jiggly remove the pie from the oven. If not, keep in the oven for another 5 minutes. It is ready when the filling reaches 165 degrees to 175 degrees F.
- Place on a wire rack to cool completely.
- Custard pies should always be refrigerated once cooled.
