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.
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.
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
- 2/3 cup granulated sugar
- 1/4 teaspoon salt
- 2 teaspoons vanilla
- 2 1/2 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 another 30-40 minutes or until the center is just barely jiggly. Allow to cool then serve or refrigerate overnight.
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??!) Just use the search box at the top of my page and search “Thanksgiving”.