Custard Pie

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Custard Pie to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Custard Pie, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 9" pie shell,Unbaked
• 2 3/4 c milk
• 4 T oleo
• 3 eggs
• 1 c sugar
• 1 t vanilla extract
• 1 t nutmeg

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Preheat oven to 450 degrees

Step 2: Technique & Execution

Scald milk & oleo together

Step 3: Technique & Execution

Whip eggs until they turn pale, add sugar & whip for 10 minutes more

Step 4: Technique & Execution

Beat a little of the hot milk into the eggs & when they are warmed, stir eggs into hot milk

Step 5: Technique & Execution

Add vanilla & sprinkle nutmeg over top. prick the bottom of the pie crust with the tines of a fork

Step 6: Technique & Execution

Bake for 10 minutes at 450 degrees, then reduce oven heat to 400 degrees fror 10 minutes, then reduce heat to 350 degrees and bake 20 minutes longer or until custard is firm.