This classic recipe delivers a subtly sweet, cinnamony Custard Pie. It’s my mom’s specialty and it simply wouldn’t be Thanksgiving without it.
For today’s #SundaySupper, my friends and I are celebrating Thanksgiving just like you do–by gathering around the table, giving thanks, and sharing great food.
I’ll admit, this season hasn’t been the easiest for the Rowlands. We’ve dealt with sicknesses and broken ankles and busy schedules and hefty medical bills arriving just in time for the holidays (oh joy!).
But it’s seasons like this that make me stop and consider how blessed we really are. Even in the midst of some not-so-great things, I am surrounded by evidence of God’s grace.
It’s simple things, really: Friends offering to let the dog out while Will was in the hospital, or bringing us meals and fixing our sink when we got home. Parents who were willing to pick my car up from the shop when I was working too late to make it before they closed. Insurance that helped those medical bills seem less daunting.
Over the past few months, we’ve been prayed for, hugged, loved, and cared for in so many different ways. I am so thankful for this community of family and friends-who-feel-like-family that have made this season so much easier than it could have been.
I’m thankful for my husband, who, despite having his own physical limitations to contend with, continues to worry about me and make sure I’m feeling loved and supported.
I’m thankful for our cozy home. A place that’s all our own, despite it’s many quirks and falling-apart places.
I’m thankful that these medical bills won’t send us over the edge financially, as they do for so many people. I’m thankful that we’ll be able to pay our bills, and have food on our table, and buy Christmas gifts this year.
I’m thankful for a table weighed down with casserole dishes and elbows–a tangible expression of God’s provision, abundance, and extravagant blessings.
And I’m thankful for this virtual table as well. This space I share with you all. Thank you for being here. For joining the conversation. For sharing food and encouragement and laughter with me each week.
Oh and one more thing! Pie. I am oh so thankful for pie.
Today, I’m sharing my Mom’s Custard Pie with you all. It’s a staple on our Thanksgiving and Christmas tables, and I figured it was about time I share one of my favorite recipes here on the blog.
Would you believe it if I told you this pie can be made and out of the oven in 20 minutes? It’s true! Once you have your pie crust, you can whip up this easy egg custard and have it baked in 20 minutes or less.
People seem to be either Huzzah!! or meh. about custard pie. I, for one, am firmly in the Huzzah camp and I hope this recipe will convert you to be too. There’s just nothing like thick, caramely egg custard. It’s light and creamy with a hint of cinnamon and nutmeg. I tend to be pretty heavy handed with the spices, but mom always keeps a lighter touch. Do what feels right to you.
A couple tips: I always place the pie on a baking sheet since it will be quite full and spillage is always a possibility in the counter top to oven transfer. If you find you have too much filling for the size of your pie (which you most likely will), you can place the extra in ramekins and bake a crustless version. This is also a great option if you’re gluten free or just love the look of individual servings. I, for one, love to eat the custard cups warm straight out of the oven, but the pie should be chilled until set up before serving.
I used the all shortening pie crust recipe for this one, mainly because it was what I had in the freezer. For a look at three different pie crust options, check out the Great Pie Crust Experiment.
Friends? Let’s not only remember to be grateful this Thanksgiving, but also gracious. Let’s open our doors to those who are hurting and give them a place at our tables. Sometimes a welcome is the best gift you can give.
- 1 9 inch pie crust
- 4 large eggs
- ⅔ cup granulated sugar
- ¼ teaspoon salt
- 2 teaspoons vanilla
- 2½ cups milk, scalded
- Cinnamon and nutmeg, for sprinkling
- Preheat the oven to 475 degrees. Prepare your pie crust and place in a 9 inch pie dish placed on top of a baking sheet.
- In a stand mixer, blend the eggs on high speed until smooth. Add the sugar, salt and vanilla and blend again until combined. Slowly pour in hot milk, whisking constantly. Pour the mixture into the prepared crust, sprinkle liberally with cinnamon and then add a light dusting of nutmeg. If you have extra filling (you probably will) place it in ungreased ramekins with cinnamon and nutmeg on top and bake along with the pie.
- Bake at 475 for 5 minutes then turn the heat down to 425 and continue to bake for 10-15 minutes or until the center is set or just barely jiggly. Allow to cool then serve or refrigerate overnight.
Recipe adapted from Mom 🙂
If you haven’t even given your Thanksgiving dinner a second thought, take heart! We’ve got you’re entire menu right here from appetizer to main dishes to sides and desserts. So keep calm and feast on! (Could I be any more cliche??!)
Harvest Soup from Bea of The Not So Cheesy Kitchen
Horseradish Cranberry & Herbed Cheese Bites
from Jen of Juanita’s Cocina
Savory Rosemary Baklava with Brie from Christie
of A Kitchen Hoor’s Adventures
SAVORY BREADS + STUFFING
Cloverleaf Rolls from Micha of Cookin’ Mimi
Freeze and Bake Buttermilk Biscuits from Stacy at Food Lust People Love
Picnic Roll from Linda of The Urban Mrs.
Raspberry and Brie Crescent Rolls from Karen of In The Kitchen With KP
Cornbread Stuffing with Chorizo and Craisins from Isabel at Family Foodie
Easy Gluten-Free Corn “Bread” Stuffing from Laura atSmall Wallet Big Appetite
Eggless Herb and Garlic Fresh Pasta from Sarah at What Smells So Good?
Honey Orange Turkey Breast from Cindy at Cindy’s Recipes and Writings
Brussels Sprout Latkesfrom Susan at The Girl In The Little Red Kitchen
Cheesey Scalloped Potatoes from Shaina at Take A Bite Out Of Boca
Cornucopia Sweet Potato Barley Salad from Wendy at The Weekend Gourmet
Creamy Scalloped Corn from Alaiyo at Pescetarian Journal
Fried Smashed Potatoes from Renee at Kudos Kitchen by Renee
Grandpa’s Simple Stuffing from Bobbi at Bobbi’s Kozy Kitchen
Green Beans with Pecans and Cranberries from Tara at Noshing With The Nolands
Honey and Cinnamon Glazed Sweet Potatoes from Jennifer at Peanut Butter and Peppers
Italian American Turkey Dressing from Anne at Webicurean
Loaded Mashed Potato Bake from Lori at Foxes Love Lemons
Maple Sweet Potatoes with Browned Butter Pecan Topping from Brianne at Cupcakes and Kale Chips
Mushroom and Barley Casserole with Bacon, Gruyere and Spinach from Heather at Hezzi-D’s Books and Cooks
Parmesan Butternut Squash Gratin from Alida at Alida’s Kitchen
Roasted Brussels Sprouts with Cranberries and Blue Cheese from Sarah at Curious Cuisiniere
DESSERTS + SWEET BREADS
Almond Brioche Sticky Buns from Alice at Hip Foodie Mom
Baked Caramel Apple Cider Donuts from Nicole at Daily Dish Recipes
Black Bottom Banana Cream Pie from Cheryl at Hot Momma’s Kitchen Chaos
Blue Ribbon Meyer Lemon Mascarpone Cheesecake from Dorothy at Shockingly Delicious
Bourbon Pecan Pie from Julie atThe Texan New Yorker
Chocolate Moussecake from Liz at That Skinny Chick Can Bake
Cinnamon Rolls from Conni at The Foodie Army Wife
Gingered Butternut Squash Tart from Renee of Magnolia Days
Hanukkah Lemon Star Cookies from Shannon at Killer Bunnies, Inc
Manischewitz, Cranberry Double Holiday Donuts from Kim at Ninja Baking
Mini Maple Sweet Potato Tarts from Holly at Mess Makes Food
Mini Pumpkin Pies from Nichole at Casa de Crews
Mom’s Custard Pie from Courtney at Neighborfood
No Bake Pumpkin Spiced Cheesecake from Tammi of Momma’s Meals
Plum and Blackberry Crumble from Katy at Happy Baking Days
Pumpkin Gooey Butter Cake from Heather at girlichef
Salted Butterscotch Pudding from Jane at Jane’s Adventures in Dinner
Salted Caramel Apple Pie from Laura at Pies and Plots
Sweet Potato Gingersnap Pie from Paula at Vintage Kitchen Notes
All American Wine Pairing Guide for Being Thankful #SundaySupper from Martin at ENOFYLZ Wine Blog
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