My Mom was a great pie maker. She had a large repertoire of recipes, but one of my favorites was, and still is, a custard pie. Top of the list was peach custard made from sweet, local PA peaches, but the sweet cherry or blueberry was right up there, too. You can easily turn this into a coconut custard pie by adding an inch of sweetened shredded coconut in the bottom and skip the fruit.
This very versatile basic custard is highly adaptable to your tastes. You can use your favorite pie crust or make things really simple and use a refrigerated or frozen crust.
Custard PieCourse: DessertCuisine: Coal Region, Pa. DutchDifficulty: Intermediate
1 9-inch unbaked pie shell
2 cups pitted, fresh or frozen fruit of your choice (diced peaches, bing or sour cherries, blueberries, mixed berries OR 1 inch layer sweetened shredded coconut))
2 cups whole milk
2 Tablespoons all purpose flour
1/2 cup white sugar
1 teaspoon vanilla
- Drain if using frozen or canned fruit. Place in the bottom of the unbaked pie shell.
- Beat the eggs thoroughly in a mixing bowl, beat in the milk.
- Mix the flour and sugar together in a separate small bowl.
- Add the flour/sugar mixture to the milk/egg mixture and beat well. Stir in the vanilla.
- Pour the mixture into the unbaked pie shell over the coconut or fruit of your choice.
- Bake in a preheated oven at 400º for 35 to 40 minutes or until the custard is set in center. (A knife inserted in the center comes out clean.)
- May be eaten slightly warm or chilled.
- Use a frozen (thawed) or ready made crust to shorten preparation time.
DID YOU MAKE THIS?
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