Egg Custard Pie(Makes Its Own Crust)
A creamy, sweet egg custard pie with a self-made crust, infused with lemon and topped with nutmeg, perfect for a comforting dessert or afternoon treat.
Ingredients
Instructions
- Combine sugar, eggs, flour, salt, butter, and lemon extract in a bowl and beat well.
- Add the evaporated milk to the mixture and blend thoroughly.
- Pour the batter into a greased and floured pie plate.
- Bake in a 350°F oven for 45 minutes, or until the custard is set.
- Remove from oven and add a dash of nutmeg on top before serving.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract along with the lemon extract. If you want a gluten-free option, substitute the flour with cornstarch. Make sure to beat the mixture until it's smooth to ensure the custard sets evenly. Using fresh eggs will enhance the texture and taste of the pie, so opt for farm-fresh if available.
Serving Suggestions
Serve the egg custard pie chilled or at room temperature for the best texture. A sprinkle of nutmeg or cinnamon on top adds a nice touch. It pairs beautifully with Aunt Dot's Dill Salad for a refreshing contrast. For dessert, serve with a scoop of G H'S Best Ice Cream to elevate this classic dish.
Storage & Reheating
Store any leftover egg custard pie in the refrigerator, covered with plastic wrap or in an airtight container. It will last for about 3-4 days. To reheat, place individual slices in the microwave for about 15-20 seconds or until warmed through, being careful not to overheat as it can curdle.
Nutrition & Diet Analysis (per serving)
Each serving of Egg Custard Pie(Makes Its Own Crust) contains roughly 284 calories, with 5g protein, 56g carbohydrates, and 5g fat. It is an excellent source of vitamin C (27% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 1900mg per serving (83% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular milk instead of evaporated milk?
Using regular milk will change the texture of the pie, making it less creamy. If you don't have evaporated milk, you can make a substitute by simmering regular milk to reduce it by half, which will concentrate the flavor.
What can I do if my custard doesn’t set?
If your custard doesn't set, it may need more time in the oven. Check for doneness by gently shaking the pie plate; if the center jiggles slightly but is not liquid, it’s set. If it's still too runny, bake it for an additional 5-10 minutes.
Can I make this recipe ahead of time?
Yes, you can make the egg custard pie a day in advance. Let it cool completely before storing it in the refrigerator. This allows the flavors to meld beautifully, making it even more delicious when served the next day.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).