Martha Pafford'S Egg Custard
A rich, creamy egg custard baked in a flaky pie shell, featuring vanilla and a delicate sweetness—perfect for dessert lovers and family gatherings.
Ingredients
Instructions
- Cream the softened butter.
- Gradually add sugar, beating well.
- Add eggs, one at a time, beating well after each addition.
- Add flour; mix thoroughly.
- Stir in canned milk, water, and vanilla.
- Pour custard mixture into the unbaked 9-inch pie shell.
- Bake at 400°F for 20 minutes.
- Reduce temperature to 300°F and bake for an additional 15 minutes.
- Chill the pie before serving.
Tips & Substitutions
For a richer flavor, consider using homemade evaporated milk instead of canned. If you want a lighter texture, you can substitute half of the sugar with honey. Make sure to let the custard cool completely before chilling, as this helps develop its flavors. If you prefer a crustless version, simply pour the custard mixture into a greased pie dish and bake as directed. This recipe is also great served warm or cold.
Serving Suggestions
Serve the egg custard pie with a dollop of whipped cream or a sprinkle of nutmeg for added flavor. It pairs beautifully with a cup of coffee or tea for a delightful afternoon treat. For a festive touch, consider serving it alongside fresh berries or a scoop of vanilla ice cream. This dessert is perfect for special occasions or family gatherings.
Storage & Reheating
To store leftovers, cover the pie with plastic wrap or aluminum foil and refrigerate for up to three days. If you want to reheat it, place slices in a microwave-safe dish and heat in short intervals, checking frequently to avoid overheating. Enjoying it chilled can also enhance the custard's sweetness and texture.
Nutrition & Diet Analysis (per serving)
Each serving of Martha Pafford'S Egg Custard contains roughly 210 calories, with 1g protein, 14g carbohydrates, and 13g fat.
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 different type of milk?
Yes, you can substitute the canned milk with whole milk or a plant-based milk like almond or coconut for a different flavor profile. If using a non-dairy option, ensure it's unsweetened to maintain the proper sweetness level of the custard.
What should I do if my custard doesn't set properly?
If your custard isn't setting, it may need additional baking time. Check for a slight jiggle in the center, as it will firm up as it cools. If it's still too runny, you can try baking it for an extra 5-10 minutes at 300°F. Make sure to keep an eye on it to avoid overcooking.
Can I make this recipe ahead of time?
Absolutely! You can prepare the egg custard pie a day in advance. Just make sure to let it cool completely before refrigerating. Chilling overnight can enhance the flavors, making it an excellent choice for parties or gatherings.
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).