1880 Vintage Deep Dish Custard Pie Recipe
Image credit: Collard Valley Cooks via YouTube
This old-fashioned recipe idea by Collard Valley Cooks on YouTube is one of the best vintage dishes I’ve ever tried and even my family thinks so too! When it comes to baking, I’m still relatively new and this recipe is an eye-opener for me because it proves that even beginners can bake something so good and delicious even on the first try, I’m definitely going to make this pie again this week, if not the next. I’m sure you will enjoy this, too, try it out now!
Ingredients:
- 1 premade pie crust
- 9 eggs
- 3 cups of sugar
- 12 ounce or 1½ cups of half-and-half milk
- 2 tbsp of flour
- Butter, sliced into small and thin cubes
- Freshly grated nutmeg, to taste, optional
Directions:
Step 1
Place the crust on a piece dish, then pinch the edges nicely, and fill it with some clean red beans or any weight that you want to use. Place it in a preheated oven at 375°F, then allow it to bake for about 20 minutes, and remove the beans. Put it back in the oven, then let it bake at 425°F for about 5 minutes, and set it aside. For the filling, beat the eggs in a large measuring cup, then add the sugar, and whisk them together until well combined. In a separate measuring cup or mixing bowl, add the half-and-half milk and flour, then gently whisk them together until well combined, and pour them into the egg mixture.
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Step 2
Whisk them together until incorporated and there are no more lumps, then pour them into a saucepan, and heat them up over low heat until the sugar has completely dissolved making sure to stir consistently. Do not heat up the filling until hot, then once it’s warm, turn off the heat, and remove the saucepan from the stove. Pour the filling into the baked crust, then spread the butter slices all over the top, and cover the sides of the crust with aluminum foil to prevent them from burning. Grate some nutmeg over the top if you like, then place it in the oven, and let it bake at 325°F for about 60 to 80 minutes or until the top is nice and brown.
*All image credit belongs to Collard Valley Cooks via YouTube. Follow and subscribe to her channel for more!
