Egg custard pie. This traditional, classic, delicious, with a little touch of southern flare is this egg custard pie represents….all with a northern farm girl kinda twist. Let me ask you, is there a better dessert option? At one point I would have said, yes, but as I share this recipe I’m going to say, ummmmm, no.
Hands down, by a landslide, this old fashion egg custard pie is an great option to serve weekly, more if you’d like. I’d vote for more, but that’s just me. Honestly, what dessert is worthy enough to allow you to shamelessly lick your plate clean? Hey, I’m not here to judge. How you pick up every morsel of deliciousness is your business, not anyone else’s!
We began raising poultry for various reasons, the main being the farm fresh eggs they provide us daily. The second is the countless hours of free entertainment they provide us daily. I know you understand what I’m saying. I mean, outside of the garden and preserving foods where else do we truly spend most of our time? In the coop checking on them or hanging out in their space, don’t even try to deny it. Just raise you hand as I do and declare, guilty.
There are quite a few recipes using eggs and we can talk quiches, omelets, and frittatas all day, but what about a dessert that’s so sweet and savory that you may consider eating it as a meal? Alright, maybe you can’t, and maybe the kids really shouldn’t, but y’all, it’s really that good.
The world of Google and the land of Pinterest will offer you many recipes in regards to how to make egg custard, and yet most recipes end with a dense filling. However, our recipe will give you a filling which is light and not at all compact. Our recipe calls for either chicken or duck eggs though I’ll be honest, if you have an opportunity to use duck eggs do it, it truly makes a difference in the final product.
Selecting Duck Eggs over Chicken Eggs
Overall, my family prefers duck eggs over chicken regardless what we are preparing. They love the richness duck eggs provide. Not only are they excellent to cook with (think back to what I was saying about omelets, frittatas, or quiches) they are exceptionally delicious to bake with. Here’s why:
- The whites of duck eggs have more protein than chicken eggs, which helps to create a higher and lighter product
- The yolks found in duck eggs are richer in flavor due to its fat content, allowing baked good to be richer in flavor
Though many are turned off by the richness found in duck eggs, baking with them is another story, and I would highly suggest you give them a try!
Chicken to Duck Egg Conversion
Depending on the age and breed of the duck you will more than likely receive eggs in various sizes. Keep in mind, because duck eggs have more protein and a higher fat content you should not consider them equal to chicken eggs when using them as an ingredient.
1 large duck egg is equal to 2 chicken eggs
1 small duck egg is equal to 1 large chicken egg
1 large duck egg is equal to 3 Bantam chicken eggs
If you’re not raising duck or can’t get your hands on some duck eggs, don’t worry! Chicken eggs will do just fine for this recipe.
- 2 Duck Eggs (or 3 Chicken Eggs)
- 1 1/4 cup Sugar
- 1 /2 tablespoon Flour
- 1 stick melted Butter
- 1 tablespoon Cornmeal
- 1 teaspoon Vanilla
- 1 teaspoon Nutmeg
- 3/4 cup Milk
- 1 9 inch pie crust
- Pre-heat oven to 400 degrees Fahrenheit
- Mix all ingredients together and pour into an unbaked pie shell
- Bake for 30 minutes
- Allow to cool completely prior to serving
- Prior to removing the pie from the oven make sure to check that it is thoroughly cooked. Using either a knife or a toothpick, gently insert the item into the center of the pie and withdraw slowly. If the knife comes out clean, without any custard attached, the pie is done. Though if there are some tasty bits of custard on the knife, or toothpick, cook for an additional 3 to 5 minutes and check the pie once again.
Now sit back, grab a cup of coffee, tea, some milk, or a highball glass of our Irish Cream Liquor and enjoy. I won’t pretend that after your first bite you won’t be planning the next time you’ll get to make this egg custard pie again, cause it’s going to happen. Sooner than you think, and that’s the truth.