Saturday, April 07, 2007

Old fashioned Vanilla Custard Pie

The Altitude Adjustment Section
The other day this lovely older gentleman asked me to make a vanilla custard pie for his party, and of course — even though I had never made one — I said I would be happy to. So I immediately went to my baking mentor — Susan Purdy, who wrote an entire cookbook on pies called The Perfect Pie — for the recipe.

1 fully baked (or else it will get soggy) 9-inch piecrust or a graham cracker crust, chilled
3 large eggs, plus 2 yolks
1/2 cup granulated sugar
1/4 teaspoon salt
1 cup milk
1 cup heavy cream
1 teaspoon vanilla extract
1/4 teaspoon nutmeg, plus a little more to sprinkle on top
Pinch of ground cinnamon

This could not be simpler. Just whisk together all the filling ingredients. Don’t over mix. Set crust on sheet pan and pour in filling. Sprinkle top with nutmeg. Bake in a preheated 325-degree oven for 25-30 minutes till set. You want the filling to look set from the outside edge to about inch in. The middle will set as it cools. Don’t over bake or it could curdle. Refrigerate leftovers.