CHEW THIS! Grandpa Max’s Old-Fashioned Custard Pie

Grandpa Max’s Old-Fashioned Custard Pie


The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, March 15th 2015 edition. By: Blaise Doubman 

Custard Pie from Scratch – with Love…
Blaise Doubman

Growing up, my Grandpa Max would always make a custard pie that I would always refuse to try. I remember it well from my childhood, and even through my young adult years. He would be working in the kitchen and tell me he was making “custard” – which always meant his “custard pie”. He would sprinkle nutmeg over the top once it was hot and fresh out of the oven, and he couldn’t even wait for it to cool before diving in. Every time he would offer me a piece, and I would refuse. I just didn’t think I would like it – don’t ask me why, there’s really no reason. Maybe I didn’t think I would like a pie that wasn’t covered in crust and had a layer of chocolate underneath? And nutmeg sprinkled on top? No, thank you…

Years passed, and finally I tried the pie that my Grandpa Max offered – and it was amazing! I loved it! Sadly, that was the last pie that my Grandpa Max made before he passed away, so I was never able to get his secret recipe, or learn from him how he made it. I have tried and tinkered with the recipe over the years, and finally have developed something that is strikingly close. The color is the same, the texture, and more importantly – the taste. I make this now, and remember my Grandpa Max through this pie, and remember all of our memories. That is why I’ve dedicated this recipe to him.

Grandpa Max’s Old-Fashioned Custard Pie

This is a simple, old-fashioned custard pie recipe made with ingredients I’m sure you already have in your refrigerator and pantry. My Grandpa would always sprinkle on the nutmeg after the pie was out of the oven, but I like how it bakes into the pie, when sprinkled on top before it goes into the oven. It’s best that all ingredients be at room temperature before starting – which is a very important rule in baking. For the baked piecrust, I buy the kind that is offered in the local grocery store that comes in a foil container and already pre-baked. You can use graham cracker crust too, but I prefer the shortbread variety. Homemade crust would be great too! Just make sure you bake it first. Leftovers can be kept, covered, in the refrigerator for up to three days.

1 pre-baked 9-inch piecrust
3 eggs
2 cups whole milk
½ cup white granulated sugar
2 teaspoons vanilla extract
½ teaspoon salt
Ground nutmeg

Start by preheating your oven to 350 degrees F.

In a large bowl, whisk together the eggs until they are slightly foaming.

Next, add the whole milk, white granulated sugar, vanilla extract and salt to the beaten eggs and whisk well to combine.

Place the pre-baked piecrust on a cookie sheet and then pour the finished mixture into the pie shell and sprinkle the top with ground nutmeg.

Place the pie into preheated oven for 40-45 minutes or until the middle is set.

Remove from the oven, and allow to cool slightly before serving.


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