Kathleen "Me-Maw" Blackwell'S Egg Custard Pie
A classic, creamy egg custard pie with a hint of vanilla and lemon flavoring, topped with nutmeg—perfect for family desserts or special occasions.
Ingredients
Instructions
- Mix sugar, eggs, vanilla, and lemon flavoring together in a bowl.
- Bring milk to a boil, then remove from heat.
- Combine the hot milk with the egg mixture, stirring well.
- Pour the mixture into the baked pie shell.
- Sprinkle nutmeg on top of the filling.
- Bake at 350°F for 30 minutes or until the custard is firm.
Tips & Substitutions
For a creamier texture, ensure your milk is at just the right temperature when combining with the egg mixture; too hot can scramble the eggs. If you want a twist, use almond extract instead of vanilla for a different flavor profile. For a richer taste, consider adding a tablespoon of heavy cream to the milk before heating.
Serving Suggestions
Serve chilled or at room temperature, garnished with a dollop of whipped cream for added indulgence. This pie pairs beautifully with a side of fresh berries or a scoop of vanilla ice cream. Consider serving it alongside Parker House Cinnamon Rolls for a delightful brunch spread.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pie in a preheated oven at 350°F for about 10-15 minutes until warmed through. Avoid microwaving as it may alter the custard's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Kathleen "Me-Maw" Blackwell'S Egg Custard Pie contains roughly 336 calories, with 5g protein, 57g carbohydrates, and 4g fat. It is a good source of calcium (11% 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 a store-bought pie crust for this recipe?
Absolutely! A store-bought pie crust can save time and still yield a delicious pie. Just be sure to follow the package instructions for pre-baking it to ensure a crispy crust.
What can I substitute for lemon flavoring?
If you don't have lemon flavoring on hand, you can use the zest of a fresh lemon for a similar citrusy note. Alternatively, a splash of orange juice or orange zest can add a lovely twist to the flavor.
How do I know when the custard is done baking?
The custard should be set and firm to the touch, but still slightly jiggly in the center when you take it out of the oven. It will continue to firm up as it cools, so avoid over-baking to keep it creamy.
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).