Decadent Egg Custard Pie: A Timeless Classic Recipe
The S & W Cafeteria Egg Custard Pie Recipe is an old-fashioned dessert that brings back memories of home-cooked meals and warm family gatherings. With its creamy custard filling and flaky, buttery crust, this pie is the perfect sweet treat for any occasion.
If you’re a fan of classic pies like chess or chocolate, then you’ll love egg custard pie. This recipe has been passed down through generations of Southern cooks, and it’s easy to see why. From its melt-in-your-mouth Magic Crust to its rich custard center, every bite will leave you wanting more.
But don’t just take my word for it – try this recipe for yourself and experience the deliciousness of S & W Cafeteria Egg Custard Pie. Whether you’re making it for a special occasion or just to satisfy your sweet tooth, this dessert is sure to please. So what are you waiting for? Let’s get baking!
Why You’ll Love This Recipe
If you’re a fan of desserts that are both simple and comforting, then the S & W Cafeteria Egg Custard Pie recipe is definitely one you need to try. This recipe has been loved by many for years, and for good reason.
Firstly, the ingredients are basic and easy to find in any grocery store, making it convenient for anyone to make. All you’ll need are eggs, sugar, milk, butter, vanilla extract, salt and nutmeg. In fact, you probably already have most of these items in your pantry right now!
Secondly, this egg custard pie is a classic dessert that will take you back to your childhood. The creamy custard filling pairs perfectly with the flaky crust, creating a dessert that is both sweet and comforting, just like grandma used to make. It’s a true comfort food that will leave you feeling satisfied and happy.
Lastly, this recipe can be served on any occasion – whether it’s a holiday dinner or a casual get-together with friends. It’s a quick and easy recipe that is sure to impress everyone who tries it.
Overall, the S & W Cafeteria Egg Custard Pie recipe is one that you’ll want to keep in your arsenal of dessert recipes. It’s classic, comforting and delicious – what more could you ask for in a dessert?
Ingredient List
For this S & W Cafeteria Egg Custard Pie Recipe, you will need the following ingredients:
- Pie Shell: 1 (Unbaked)
- White Sugar: 1/2 cup
- Butter: 1/4 cup, melted
- Salt: 1/4 tsp
- Eggs: 4 large
- Whole Milk: 2 cups
- Vanilla Extract: 1 tsp
- Nutmeg: 1/4 tsp
Note: You can easily grab all these ingredients from your local grocery store. However, if you are planning to make an old-fashioned custard tart, pumpkin pie, or a vanilla custard, you may need to buy additional ingredients like evaporated milk, custard powder, or condensed milk.
Make sure to double-check your pantry for these items before heading out to the store.
The Recipe How-To
Now that we have gathered all of our ingredients let’s dive into the fun part, making the Egg Custard Pie! This recipe is quite easy and requires little prep work. So, let’s get right to it.
Step 1: Preheat oven
The first step in this process is to properly preheat your oven. To do this, set your oven to 350°F or 175°C.
Step 2: Mix eggs and sugar
In a mixing bowl, whisk together 4 large eggs, 1 cup of white sugar, and a pinch of salt until everything is well-combined.
Step 3: Add milk and flavorings
Slowly add in 2 cups of whole milk, while continuously whisking the mixture. Then, stir in 2 teaspoons of vanilla extract and a pinch of nutmeg. The nutmeg will give the egg custard pie a warm spice aroma.
Step 4: Prep a pie shell
Take your prepared pie crust and place it into your pie pan, make sure to trim the excess crust around the edges.
Step 5: Pour filling into pie crust
Pour your custard filling into the prepared pie shell making sure to fill it up to about 1/4 inch below the edge.
Step 6: Bake away!
Put the filled pie pan in the preheated oven and bake for approximately an hour or until the center of the custard is set but still slightly jiggly. At around 45 minutes into baking sprinkle a pinch of nutmeg on top of your egg custard pie.
Step 7: Cool down
Once finished baking, take out the egg custard pie from the oven and allow it to cool down for at least one hour before serving.
Enjoy a slice or two on its own or with whipped cream on top for an extra sweet treat!
Substitutions and Variations
One of the wonderful things about making egg custard pie is that there are so many ways you can make it your own. Here are some substitutions and variations to try on your next baking adventure:
– Nutmeg: Instead of using nutmeg, try using a pinch of cinnamon or allspice for a warm spice flavor.
– Vanilla: If you’re a fan of vanilla, consider using vanilla bean instead of vanilla extract for a stronger, more nuanced flavor. You could also try switching things up with almond or coconut extract.
– Milk: If you don’t have whole milk on hand, feel free to use low-fat milk or even evaporated milk for a creamier texture.
– Butter: For a slightly different taste, you can use margarine instead of butter.
– Sugar: White sugar works great in this recipe, but you could also experiment with brown sugar or honey.
– Pie crust: Instead of using a traditional pie crust, consider making a graham cracker crust or even a chocolate cookie crust for a decadent twist. You could also try using an unbaked pie shell for a magic crust custard pie!
– Custard powder: Usually found in British recipes, custard powder can be used as an alternative to cornstarch in the filling mixture.
– Pumpkin custard: Add some canned pumpkin to your egg custard mixture and sprinkle with pumpkin pie spices for a seasonal take on the classic recipe.
No matter which substitutions or variations you choose, remember to take note and adjust the recipe accordingly. Have fun experimenting and creating your own unique twist on this timeless dessert!
Serving and Pairing
I love serving S & W Cafeteria Egg Custard Pie with a dollop of whipped cream or a scoop of vanilla ice cream. This classic dessert is perfect for any occasion, from a church potluck to a holiday dinner.
The richness and sweetness of the pie are beautifully complemented by the lightness of whipped cream or the creaminess of vanilla ice cream. The nutmeg and vanilla flavors in the custard pie really pop when paired with something cool and creamy.
Another great pairing for S & W Cafeteria Egg Custard Pie is a cup of hot coffee. The smooth and silky texture of the pie, combined with the strong flavor of coffee, make for a perfect ending to any meal.
If you’re feeling adventurous, try pairing this egg custard pie with other desserts like pumpkin pie or chocolate pie. These rich and decadent desserts will create an interesting contrast with the egg custard pie, making for an unforgettable taste experience.
In my opinion, S & W Cafeteria Egg Custard Pie is best served at room temperature or slightly chilled. It’s important to let the custard set completely before serving to ensure that it doesn’t runny or lose its shape.
Overall, this classic dessert is incredibly versatile and can be paired with a wide range of drinks and desserts. So go ahead and get creative – you never know what delightful combination you might discover!
Make-Ahead, Storing and Reheating
The S & W Cafeteria Egg Custard Pie recipe is perfect for making ahead of time, storing and reheating later. Because of the egg custard filling, this pie actually tastes better after it sits in the fridge for a day or two. The flavors intensify and the texture becomes even creamier.
To store the pie, let it cool completely at room temperature, then cover it with plastic wrap and place it in the refrigerator. You can store it for up to 3-4 days. If you want to store it for longer, wrap the pie tightly with aluminum foil and freeze it for up to 3 months.
When you’re ready to reheat the pie, take it out of the fridge or freezer and let it come to room temperature. Preheat your oven to 350°F (175°C) and bake the pie for about 10-15 minutes if reheating from the fridge, or 25-30 minutes if reheating from frozen. You want to make sure the custard is hot all the way through but not burnt on top.
One important tip is to avoid reheating slices of pie in the microwave as this will cause them to become soggy and lose their texture. It’s best to use an oven or toaster oven for reheating. And remember, this egg custard pie is delicious at any temperature, so feel free to enjoy a slice cold straight out of the refrigerator as well!
Tips for Perfect Results
As a barista, I’ve learned that perfecting a recipe is all in the details. Here are some tips and tricks to ensure your S & W Cafeteria Egg Custard Pie comes out perfect every time.
1. Use High-Quality Ingredients: The flavor of your pie will only be as good as the ingredients you use. Try to use fresh, high-quality ingredients like free-range eggs, whole milk, and organic butter.
2. Whisk Your Eggs Thoroughly: Take the time to whisk your eggs until they are completely smooth. This will give your egg custard pie a silky texture that is not grainy or lumpy.
3. Use a Good Quality Pie Crust: A good crust can make all the difference in this custard pie recipe. Consider making your own pie crust from scratch or using a pre-made one with quality ingredients like butter instead of margarine.
4. Set the Right Oven Temperature: For the perfect custard pie, it’s important to bake it at the right temperature. Preheat your oven to 375°F and bake for 45-50 minutes until the center is set.
5. Let the Pie Cool Completely: It’s important to let your egg custard pie cool completely before slicing into it. This will allow the custard to set up properly and make for a smoother cut.
6. Add Additional Flavors: If you’re feeling adventurous, consider adding some additional flavors to your egg custard pie recipe such as nutmeg or vanilla extract. These spices can enhance the taste of this classic dessert even further.
By following these tips and tricks, you’ll have a delicious S & W Cafeteria Egg Custard Pie that will leave everyone wanting more!
FAQ
Now that we’ve gone over the tips and tricks to ensure perfect results with the S&W Cafeteria Egg Custard Pie recipe, let’s dive into some frequently asked questions. These queries will help you navigate any confusion or doubts regarding this recipe so you can whip up a delicious custard pie with confidence.
How do you keep a custard pie from being runny?
When making a custard pie, it’s important to allow it to fully set in order to achieve clean, neat slices. This can be done by placing the pie in the fridge overnight, covered with foil or plastic wrap. Once the pie has chilled, it should be brought to room temperature before serving to ensure the best texture and taste. This process may take some time, but it’s well worth the wait for the perfect custard pie experience.
Why does my egg custard taste too eggy?
When it comes to custards, it’s easy to cross the line from creamy deliciousness to a gross, eggy taste. The culprit is the protein components cysteine and methionine breaking down from excessive heat and releasing sulfur. This results in a strong and unpleasant flavor that is hard to shake off.
Why is my egg custard pie runny?
When it comes to baking custard pies, ensuring that the eggs are cooked properly and distributed evenly is crucial in preventing a watery outcome. To achieve this, it is recommended to thoroughly beat the egg mixture and bake the pie for the required time. This will allow for a smooth and perfectly cooked custard filling.
What is the difference between chess pie and custard pie?
When comparing chess pie and custard pie, it’s important to note that while they both contain a custard filling, the main distinction lies in the addition of cornmeal. A chess pie includes cornmeal in its filling, whereas a custard pie does not. Additionally, cider vinegar is used in chess pie to create a balance between the sweetness and acidity of the dish.
Bottom Line
In conclusion, the S & W Cafeteria Egg Custard Pie Recipe is definitely a must-try for dessert lovers everywhere. Not only is it a classic and nostalgic recipe that harkens back to simpler times, but it also boasts the rich and creamy texture of egg custard with a hint of nutmeg and vanilla to make your taste buds sing. With simple ingredients that you can find in your pantry and fridge, this dessert is easy to whip up in no time at all.
Whether you’re hosting family or friends, or simply indulging in some me-time on a lazy Sunday afternoon, this egg custard pie will definitely add a touch of magic to your day. So why not give it a try and experience the difference for yourself?
And if you’re feeling adventurous, don’t be afraid to experiment with different variations, like adding chocolate chips or swapping out whole milk for evaporated milk. The possibilities are endless!
With this recipe guide, I hope that you’ve found all the information and tips you need to make the perfect S & W Cafeteria Egg Custard Pie every time. So go ahead and let this Southern-style pie dessert take center stage at your next dinner party or special occasion. Trust me, your guests will thank you for it!
S & W Cafeteria Egg Custard Pie Recipe
This recipe was originally published in the Charlotte Observer sometime in the 1960s. I recently found it going through some of my Mother’s recipe clippings and knew I had to make it again, as much for the memories as the taste of this great southern tradition.
I lost my Mother in 2002, but going to the S&W in Asheville on Saturdays for lunch with my parents will always remain a special memory for me. Mother, without fail, had the Egg Custard Pie as it was one of the very few desserts she actually enjoyed.
- 1 1/4 cups sugar
- 2 tablespoons melted butter
- 1/2 teaspoon salt
- 4 large eggs
- 2 cups whole milk
- 1 teaspoon vanilla
- 1/2 teaspoon nutmeg (optional)
- 1 unbaked deep dish pie shell
- Combine sugar, butter and salt, add eggs and mix well on low speed of your mixer or with a whisk, beat in milk, nutmeg and vanilla until smooth.
- Pour into unbaked pie crust.
- Bake at 425 – 30- 40 minutes or until the edges are set and the middle is still jiggly.
- Remove from oven and cool at room temperature.
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