After selling the family home in late 2016, I became the proud owner of some of my Mom’s kitchen items. Her original 1960’s Chrome bullet Mixmaster complete with meat grinder attachment and more importantly - her vintage box of recipes filled with family favorites, several from grandparents and special friends too.
For Easter, I decided to prepare one of her dessert recipes. She loved a great dessert... the whole family did. Going through the box was a bit emotional. It was like a walk down memory lane! Seeing her handwriting on those recipe cards was strange at first, but it also gave me a chance to reflect on some of the great times in my mother's kitchen.
One of my dad’s favorite recipe, and of course mine too, was her Old Fashioned Custard Pie. The custard was light and creamy every time she made it. I couldn't believe it when I found this recipe still in the box! Mom even rated many of the recipes with comments like “best yet,” and this pie received such a rating.
Old Fashioned Custard Pie
Makes one 9 inch or 10 inch pie crust
8 tablespoons butter, chilled
1 ounce (2 tablespoons) lard or shortening, chilled
6 ounces (approximately 1 cup) all-purpose flour, plus extra for rolling dough
1/2 teaspoon table salt
1/4 cup ice water
Approximately 32 ounces of dried beans, for blind baking
Knead ingredients together and roll out with rolling pin. Be sure to lightly flour your countertop to prevent sticking. Once in the pie plate, place in refrigerator for 15 minutes. Place a large piece of parchment paper on top of dough and fill with dry beans. Press beans into edges of dough and bake in the oven for 10 minutes at 350 degrees. Remove parchment and beans and continue baking until golden in color, approximately 10 to 15 minutes longer.
Custard Filling
4 large eggs (or 6 egg yolks) - Beat Gently
Add to eggs the following:
1/2 cup sugar
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 teaspoon vanilla (I use Vanilla Bean Paste instead of extract.)
2 2/3 cups of milk
Once the crust is cooled, pour custard mixture into pie crust.
Place in 450 degree oven for the first 15 minutes, then reduce oven temperature to 350 degrees and cook for 40-60 minutes. Bake until knife inserted into side of filling comes out clean. The center will be soft but will set later (just like Creme Brulee).
Mom’s note: To save on sugar - use 1/2 cup of light corn syrup or honey in place. Reduce milk to 2 1/2 cups.
Thanks Mom for this great recipe and the memories! I hope you too will fall in love with this Old Fashioned Custard Pie.
Show your mother how special she is this year with a class at The Chopping Block on Mother's Day. Join us for Moms and Mimosas, a relaxing demonstration cooking class featuring a delicious brunch prepared by our chefs:
- Mimosas
- Smoked Salmon and Crème Fraîche Tart
- Asparagus, Orange and Frisée Salad with Warm Bacon Vinaigrette
- Eggs Florentine Frittata with Hollandaise Sauce
- Roasted Potatoes with Herbs and Parmesan Cheese
- Lemon-Poppy Seed Coffee Cake with Lemon Glaze
Choose from two offerings on Mother's Day:
