Custard's Last Stand

When I was a kid I had a Winnie the Pooh scratch-and-sniff book (a genre of books that really is ripe for a comeback). All these years later, I still remember my favorite page: where Kanga makes Roo a custard pie. I scratched that custard pie over and over and took deep whiffs until olfactory fatigue set in.

 Was this the version?

Was this the version?

Well, yesterday being Pi Day and all, I got the urge to whip up a pie, but it turned out I only had ingredients for one kind: custard. There wasn't even a single can of pumpkin in the pantry, and certainly no baker's chocolate or fresh fruit in pie-making quantities. So custard it was. After all, custard is nothing more than eggs, sugar, milk/half-and-half, and vanilla.

I confess, I had memories of the Winnie the Pooh book spurring me on, and, of course, the homemade custard pie could not live up to the memory. But it was tasty, nonetheless, and quite simple to make. So, if you're looking for a mild, home-y pie, not too sweet, give this a try.

 

Sweet Auburn Old-Fashioned Egg Custard Pie

1 unbaked pie shell (use your favorite recipe)

4 eggs, beaten

3/4 c sugar

1/4 tsp salt

1/4 tsp nutmeg

2 c milk

1/2 c half-and-half

1 tsp vanilla

Preheat the oven to 400F. In a medium bowl, mix eggs, sugar, salt, and nutmeg until well-blended. Gradually stir in milk, half-and-half, and vanilla.

Pour custard into unbaked pie shell. Sprinkle the pie with additional nutmeg. Bake for 15 minutes, then lower the heat to 350F and bake 35-45 minutes more, or until a knife inserted in the center comes out clean.

Cool completely and then refrigerate until serving.

 

 Scratch and sniff

Scratch and sniff

Hmm...typing this post has made me think another slice might do the trick. It's Wednesday morning, but, with so many eggs in it, custard pie is practically breakfast food...