A smooth and creamy vanilla custard pie dusted with nutmeg and oh so good with fresh fruit and whipped cream!
Author: Portlandia Pie Lady
Ingredients
Grandma's Pie Crust - for single 9-inch crust
1cupflour
1/2cupvegetable shortening or butter(if butter is cold, cut into pieces)
1tablespoonpure cane sugar
1/4teaspoonsalt
1/8teaspoonbaking powder
1/4cupcold water
Vanilla Custard Filling
4largeeggs beaten
1/2cuppure cane sugar
1 teaspoonpure vanilla
1/2teaspoonsalt
1-1/2cupsmilk
1cupheavy whipping cream
dashor two of nutmeg
Instructions
Pie Crust
In a large bowl stir together all dry ingredients. Using a large serving fork (or pastry cutter) cut in the shortening until crumbly & pea size.
Add the cold water all at once, stir just until combined (about 4 or 5 stirs is all it should take).
On a floured surface, roll out dough and place in a 9-inch pie plate. Cut and crimp edges by hand or fork. Set aside for filling.
Vanilla Custard Filling
In a large bowl, beat the eggs until whites and yolks are thoroughly blended, pour through sieve to get out those wiggly things, and, set aside.
In a 2 quart saucepan on stove, stir sugar, vanilla, salt, milk and heavy whipping cream. Heat until mixture starts to steam stirring constantly. Temper the beaten eggs by whisking in 1/2 cup of hot milk/cream mixture into beaten eggs, and then pour the eggs back into milk/cream mixture. Heat through, about 3 to 5 minutes.
Pour the egg cream mixture into prepared crust unbaked crust (no need to pre-bake the crust, the magic happens all at once, easy peasy). Sprinkle with nutmeg. Bake for 35 to 40 minutes @ 350. Knife inserted into center will come out clean when done.
Cool and store refrigerator. Serve with bananas & caramel, fresh fruit, whipped cream or unadulterated on its own, either way is fab.