DISH RESEARCH · Dessert
custard pie
Also known as: Pie, custard, Pie, egg custard, commercially prepared
PJ Hamel’s selected custard pie bakes a vanilla egg custard in its own butter-and-shortening pastry shell, finishes it with nutmeg and refrigerates the complete pie until service.
About custard pie
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
PJ Hamel’s selected custard pie bakes a milk-and-cream egg filling inside its own pastry shell. Vanilla seasons the custard, with ground nutmeg sprinkled over the surface.
Flour, salt and optional baking powder mix with vegetable shortening and butter. White vinegar and ice water bring the dough together before chilling, rolling and fitting a lightly greased pie pan.
The shell bakes under a removable liner and weights, then finishes uncovered and cools. Milk, the selected heavy cream and salt are heated separately.
Eggs and sugar are whisked, tempered with part of the hot dairy mixture, then combined with the remainder. The custard is strained, flavoured with vanilla and poured into the shell before nutmeg is added.
The filling bakes until its edges set while the centre remains slightly wobbly. The whole pie cools on a rack and is refrigerated until it is ready to serve.
Ingredients in custard pie
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
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Cuisines & regions
Cuisine and regional connections are still being added.