"This Brown Sugar Custard Pie reminds me of my Nana's cooking. When she cooked, everything seemed to come together so quickly and easily, yet tasted so extraordinary! This is a retake on the classic Silky Smooth Custard Pie recipe!"
"This Brown Sugar Custard Pie reminds me of my Nana's Silky Smooth Custard Pie. I played with my food on this one, and only using what I had on hand. I am a big fan of brown sugar and thought why not! Custard anything has always been my favorite dessert, besides brownies! So this recipe was created with a little imagination and limited ingredients. What a delicious concoction this turned out to be!"
Brown Sugar Custard Pie
Servings – 12 Prep Time – 15 Minutes Cook Time – 45 Minutes
Ingredients:
1 (9 inch) unbaked pie crust - You can use my homemade Flakey Pie Crust or a store bought one works perfect
5 large eggs
3/4 cup brown sugar, packed
1/4 teaspoon salt
1 teaspoon vanilla
1 cup heavy cream
1 1/2 cups milk
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/8 teaspoon water
Directions:
Preheat oven to 375 degrees.
In small bowl separate one egg white from egg yolk reserving both.
Brush crust with beaten egg white, mixed with an 1/8 teaspoon water and par-bake for 7-8 minutes. Let cool for 10 minutes.
In large bowl whisk together 4 eggs plus the one spare yolk and whatever is left from the beaten egg white, brown sugar, salt, vanilla, cream and milk.
Pour egg mixture into piecrust and sprinkle with nutmeg and cinnamon. Bake for 35-45 minutes or until knife inserted in center comes out clean.
Cool on a wire rack. Store in the fridge.
Serve each slice with a dollup of whipped cream and any fresh in seaon berries if desired.
Notes:
If available use fresh ground nutmeg because it so full of flavor.
Sprinkle the top with flakey sea salt for a sweet and savory flavor. - totally optional but it's delicious!
I prefer pour the egg mixture into the pie crust very carefully right in the oven while the piecrust is on the oven rack. Less chances of spillage. If you have a super steady hand, GO FOR IT!
Do not over-bake. The pie should still be somewhat jiggly.
This pie tastes and cuts best when chilled.
Nutrition Facts:
Calories 321 | Fat 18.8g | Cholesterol 170mg | Sodium 200mg | Carbohydrates 31.2g | Sugars 32g | Protein 8.6g
"This recipe is a keeper. I made them as per the recipe, and they were delicious! I even use tostadas for a crispy version!"
CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.
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