Custard Pie

A bare-bones version of a classic.

A recipe with slightly different proportions but identical elements appeared in 1845’s The New England Economical Housekeeper by Esther Allen Howland:

176. Custard Pie.

For a large pie, put in three eggs, a heaping tablespoonful of sugar, one pint and a half of milk, a little salt, and some nutmeg grated on. For crust, use common pastry.

In the traditional custard pie, uncooked filling is poured into an unbaked crust and they’re cooked together in the oven, although other methods exist.

From the box of A.D. from Lutz, Florida, by way of Pennsylvania in the 1940s, and originating in Ohio in the 1920s.

Custard Pie

2 eggs
3 Tbsp. sugar
1/8 tsp. salt
1-1/2 cup milk
few gratings of nutmeg

Beat eggs. Add sugar, salt and milk. Line pan with dough and pour in mixture and bake.

Yesterdish suggestions: Custard pies are notoriously finicky and you might be better off starting with a modern recipe altogether, but if you absolutely must have an early American version, I’d try baking them at around 350 deg. for 50 minutes, but keep an eye on them. Also, if you add a couple tablespoons of cornstarch to help prevent weeping custard from making a soggy crust, I won’t tell anyone.

Leave a Reply

Your email address will not be published.
Required fields are marked:*