THis twist on the classic custard pie includes: cinnamon, nutmeg And add a little holiday spirit with cardamom. This is an easy recipe to throw together when you know you have guests coming over. The pie can be served at room temperature or chilled, with or without whipped cream. For this recipe, he makes two shallow 9-inch pies, similar to those made using store-bought pie crusts.If you make your own pie dough Make sure to use a deep pie plate and only add enough filling to make one pie.
yield: 2 9-inch pies
material
- 2 1/2 cups whole milk
- 4 large eggs
- 2 9-inch pie shells, edges crimped
- 3/4 cup sugar
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg powder
- 1/4 teaspoon fine sea salt
preparation
In a large pot over medium heat, bring the milk to a boil. Heat for 4-5 minutes until bubbles start to form around the edges and steam rises from the center. Remove from heat and let cool for 10 minutes.
While the milk is cooling, you will need to preheat the oven to 375 degrees Fahrenheit.
Add 3 eggs to a medium bowl. Separate the fourth egg and add the white to a small bowl and the yolk to the bowl with the other eggs. Using a fork, beat the whites until slightly foamy, about 1 minute.
PScratch the bottom of the pie crust in several places with a fork. Brush pie shell with egg white.
Place on a baking sheet and bake for 5 minutes. Brushing with egg wash will give the dough a slight sheen.
While the pie crust is baking, add the sugar to the bowl with the eggs and whisk to combine. Slowly whisk the milk with the cooled scales. Whisk more vigorously to combine all ingredients and create a foamy surface on top of the liquid. Stir in the vanilla, cardamom, cinnamon, nutmeg, and salt.
Don’t worry if the milk is still a little too hot and some solids have formed inside the eggs. Simply strain the liquid through a mesh colander before adding it to the pie shell.
Pour half of the liquid into each pie shell. Bake for about 40 minutes, until the pastry is golden brown and the top of the custard is golden brown. The pie should jiggle slightly when you move the pan.
Transfer to a cooling rack and let the custard pie cool for 1 hour. Slice and enjoy at room temperature, or store in the refrigerator until ready to serve.
This article was originally published in the November/December issue. Published in 2023 chicken magazine.