My chickens have been so good to me lately. We’re getting half a dozen, sometimes more, eggs a day. Soon I won’t be able to call them lazy anymore.
Don’t worry. I can think of other things to call them. Especially when they poop on my porch. Not that I’m naming any names. CROOKED LITTLE HEN.
But they are good for something! Eggs! And eggs mean custard pie! Every day. I could make two custard pies a day! At least till I get tired of it. Which would take a while because it’s so good. Custard pie is an old-fashioned, simple pie that makes good use of too many eggs. The ingredient list is sure to be in your pantry already. It’s easy to make and full of sweet eggy goodness. Make one today! Even if you don’t have too many eggs. You just need four.
How to make Custard Pie:
Line a greased pie plate with pastry. Isn’t pastry lovely? When you’re going to pre-bake a pie shell, be sure to leave more crust around the pie plate than you would otherwise–it will shrink up some when it’s baked by itself.
What is that silvery thing way back there on the table?
And I don’t mean those silver candlesticks holding my hand-dipped tapers. (Which are about burned down. Not to worry–I have more!)
Look! It’s a tortilla press! I can hardly wait to make my own homemade corn tortillas!
This one is hot-tinned cast iron and it’s gorgeous. It was my Valentine’s Day present from 52. (You can see the whole discussion about tortilla presses over here on the forum when I thought I would have to wait for my birthday.)
Back to custard pie! (I’m easily distracted by tortilla presses.) Bake the pie shell at 450-degrees for 5 minutes. I actually baked this one at 350-degrees for 5 minutes because my oven is stuck at 350. But that is another story.
If you remember to prick your pie shell before you bake it, you won’t have any of these bubbles like me. Because I forgot to prick this time.
Luckily I’m not into perfection, so I didn’t let that ruin my day.
Time for the eggs!
Whisk eggs lightly then add the sugar…..
….vanilla and salt. Whisk again.
Pour in milk gradually, continuing to whisk lightly.
Place prepared pie shell on the top oven rack. Pour custard mixture into the shell.
Sprinkle the top with nutmeg. I do this quite liberally. I love nutmeg. (And Nutmeg! I love her, too.)
Bake at 350-degrees for 45 minutes. Halfway through baking time, move pie to the lower oven rack. (This will keep the edges of the crust from getting too brown and help fully bake the bottom of the crust.) Cool on a wire rack. Chill before serving.
Here’s your piece! Though I have to admit, I am still a little distracted by that tortilla press. You?
I just have to find a store around here that sells masa harina….