My husband grew up on the Big Island and over there they have a Thanksgiving tradition of eating Custard Pie along with the traditional pumpkin pie and apple pie. I have been a California girl all my life and have yet to see, let alone try a custard pie! I knew this Thanksgiving I would bring a little bit of the Island back to my husband and make him a Custard pie like the kind he ate back home!
My husband loved this custard pie and it measured up to his Hawaiian standards! It was sweet and creamy with a homemade flaky crust. This pie was seriously gone in one night!! This was my first time eating custard pie. It was so good that I think it will be making a reappearance this Thanksgiving!
Ingredients
- 1 1/4c. all-purpose flour
- 1/2 tsp. salt
- 1/3 c.+ 1 Tbsp. shortening (I prefer butter flavored but either works)
- Ice water (probably about 1/4 c.)
- 3 large eggs
- 1/2 c of sugar or splenda
- 1/2 tsp of salt
- 1/2 tsp of nutmeg
- 2 2/3 c of milk
- 1 tsp pure vanilla extract
Instructions
- Combine flour and salt in a medium-sized bowl. Add shortening in small cubes.
- Cut in shortening (room temperature) until you get pieces that are about pea-sized.
- Start sprinkling the ice water by about a tablespoon at a time over the flour/shortening mixture.
- Very, very gently, turn the dough with your fingers so it gets exposed to the water. You’re NOT mixing, just trying to moisten all of the flour/shortening mixture. Gradually, all of the flour mixture will be moistened. Gently pat the dough into a ball (it should come together easily but not be sticky).
- Wrap in plastic wrap and keep in the fridge until you’re ready to use.
- When you’re ready to roll out your pie crust, lightly flour your work surface and place the dough ball on the surface. One of the keys in making pie crust is to handle the dough as little as possible. the less you touch it, the more tender and flaky it will be. Starting in the center, roll the dough out into a circle shape, about 1/8? thick. When you’ve reached your desired thickness, place the rolling pin in the middle and gently fold the crust over the rolling pin. Lift the dough onto your pie plate and unfold it.
- Pre-heat the oven to 350 degrees. Beat your eggs slightly, then add sugar, salt, nutmeg, and milk. Beat well and poor into the unbaked pie shell. Bake for 35 to 40 minutes. Remove from oven and cool. Sprinkle the top of pie with fresh ground nutmeg and serve.
recipe adapted from Linda Baily
I hope you like this pie as much as I did! It would be a great addition to any Thanksgiving dessert table!
You might enjoy these desserts also!
Strawberry Fraisier
Lemon Raspberry Layer Cake
Tres Leches Cake with Peaches
Enjoy!
Shamene
My pie was featured here!
My Mother-in-Law use to make this. It is tricky that the crust does not get soggy, but when it is good, it is delicious.
Yum- this looks good. I need to try it!
Yes the crust is tricky Madonna…i got lucky with mine and it didn’t get soggy!
Thank you Liz! I am glad you stopped by!
This looks great! I can’t wait to make it!
Thank you Jessica! I hope you get a chance to make it!
Looks delicious! I have never had custard pie…might need to give it a try~ Thanks for stopping by Four Seasons Blog Hop~ Lynn
Thank you so much Lynn! I had never had it either, and it was really good! Hope you get to try it sometime!
Hello, and thanks for sharing on Showcase Your Talent Thursday. I love custards, and your pie looks wonderful. I make a lot of ice cream, and my favorite base is a stirred custard. Different from baked custard, but same principle of using eggs to get a silky smooth texture.
Thank you Janet! Your recipe sounds wonderful!
My grandmother use to make this pie every year. This recipe brings back wonderful memories. Thank you for linking up to Moonlight and Mason Jars!
I’m so glad Audra that it brings back memories of your Grandmother
It is a delicious pie!
Looks so good……………..andi
Thank you Andi!!
Oh! It’s been ages since I have seen a old fashioned custard pie! Thank you so much for linking up. I am glad I found this recipe.
I hope you get a chance to try it Chrystal! Thank you for stopping by!
This was my mom’s favorite pie too. Thanks for linking to Saturday Dishes.
Linda
Thank you for coming over to check out the pie Linda, How cool that it was your mom’s favorite pie too!
Hi Shamene,
Your Old Fashioned Custard Pie looks delicious, I can almost taste it. Custard Pie is always such a comforting dessert. Thank you so much for taking the time during this busy season to share your wonderful post with Full Plate Thursday. Have a wonderful weekend and hope to see you again real soon!
Miz Helen
Thank you Miz Helen! I’m glad you stopped by!
Interesting tradition glad your husband approved of the pie . Thanks for sharing it with us on foodie friday.
Yes Diane, it is an interesting tradition
Glad to link up with you!
The only reason that I have ever tried a custard pie, is because I worked at Marie Callender’s in college! 😉 I have never tried to make one myself, but your looks so delicious….I think I should!! Thanks so much for sharing with us at Best of the Weekend. I can’t wait to see what you share with us next week.
Thank you so much Lisa! I am so glad you stopped by!
I looooovvvvvvvvvvvvveeeeee custard pie! And just so you know, you can eat it year round! Thanks for sharing at Snickerdoodle Sunday!!
Thank you Kristina and Millie
I appreciate your comments! Isn’t custard pie so good!
This looks just delicious, Shamene…I can see why it didn’t last more than one night. It would be perfect for Thanksgiving. And thanks so much for sharing it at Moonlight & Mason Jars…hope to see you back this week!
Thank you so much Samantha! I appreciate your comments!
Oh my – your pie looks divine! Thanks so much for sharing at Weekend Potluck. We sure would love it if you’d link back to the party within your post….makes you eligible to be featured. ;-} This is a special recipe.
thank you! I linked back on my post
Yum! I love custard pie! Thank you so much for the recipe!
Thank you Ritchil! I appreciate you stopping by!
Hi!! I came across this recipe on Pinterest and it looks so jummy!! I would like to know if it’s possible that I can add coconut flakes to the custard?
Thanks!
Gisela, yes it would be ok to add coconut to the custard. I would only use a light amount though. Hope you enjoy it!
I am in love with this pie! I wanted to let you know I am featuring this delectable pie this weekend at the Show Stopper Saturday link party with every one! (=
Thank you so much Gloria! I am so happy to hear that!
I used skim milk in my pie and it is not setting up. Would that make a difference?
yes I think so, sorry
What is the trick to not get a soggy crust.
Love Custard Pie and Haven’t seen one in ages. I will try very soon if I can figure out or hear from you how not to get a soggy crust. Thanks so much for sharing.
try adding the water a little at a time and make sure its ice cold
comment on soggy pie crust
About the crust, to make it not soggy add the water a little at a time and make sure the water is ice cold.
Is it supposed to be wobbly when you take out of oven?