Custard Pie or Coconut Custard Pie
Ingredients
- 3 eggs
- 1/2 cup white sugar
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 2 cups scalding milk
- 3/4 tsp vanilla extract
- 1 pie shell
- 1 cup shredded coconut (optional, for coconut custard variation)
Step-by-Step Instructions
- Preheat oven to 450 degrees.
- Heat milk to scalding hot (180-190°F, steaming but not boiling).
- Add to the hot milk the sugar, salt, nutmeg, vanilla extract, and coconut (if making coconut custard).
- In a separate bowl, beat the eggs until well combined. Slowly blend the hot milk mixture into the beaten eggs, stirring constantly to avoid curdling.
- Pour the custard mixture into a prepared pie shell.
- Bake 15 minutes at 450 degrees, then reduce heat to 350 degrees and bake an additional 15 minutes or until a knife inserted in the center comes out clean.
- The custard may appear soft when you remove it from the oven, but as it cools the filling will set completely. Allow to cool before slicing.
Common Problems and Solutions
Q: Why did my custard curdle or have lumps?
A: The eggs were likely added to milk that was too hot, or added too quickly. Always beat the eggs first, then slowly add the hot milk mixture while stirring constantly. This tempering technique prevents the eggs from scrambling.
Q: How do I know when the custard is done?
A: Insert a knife about 1 inch from the center of the pie. If it comes out clean, the custard is set. The very center may still jiggle slightly - that's okay, as it will continue cooking from residual heat and will set completely as it cools.
Q: Why is my custard pie watery?
A: The pie may have been underbaked, or it might not have cooled completely. Custard needs to cool to room temperature (and preferably chill in the refrigerator) to fully set. Also make sure your oven temperature is accurate.
Tips and Techniques
For the smoothest custard, strain the egg and milk mixture through a fine-mesh sieve before pouring into the pie shell. This removes any bits of cooked egg or unmixed ingredients. Also, place the empty pie shell on the oven rack before filling it - this prevents spills when transferring a full pie to the oven.
Ingredient Substitutions
- whole milk: half-and-half or 2% milk
- shredded coconut: sweetened or unsweetened coconut
- nutmeg: cinnamon or a pinch of allspice
Equipment Needed
- 9-inch pie pan
- mixing bowls
- whisk or electric mixer
- measuring cups and spoons
- candy/instant-read thermometer (helpful for scalding milk)
Historical Context
Custard pies have been part of Southern baking tradition since colonial times, when fresh eggs and milk from the family farm made this an accessible everyday dessert. The coconut variation became popular in Louisiana with the availability of imported coconuts through the Port of New Orleans.
