This custard pie is reminiscent of the ones I had at my grandparents home growing up in Hawaii. Great served chilled or at room temperature, it’s a simple, smooth, creamy custard in a standard pie shell. It’s a wonderful any time of year dessert.
Substitutions
Evaporated Milk – In a pinch, you can use half evaporated and whole milk.
Pie Crust – Homemade or store bought pie crust works well. If I don’t have time to put together a crust, you know I’m picking some up at the grocery store!
Tips
I recommend straining the filling before pouring it into the pie shell to remove any lumps.
Be careful to not overbake. The filling will be jiggly when you remove it from the oven and will become more firm as it cools.
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Hawaii-style Old Fashioned Custard Pie
An easy, creamy, smooth custard baked in a pie shell that's a perfect dessert any time of the year.
Servings: 8 people
Ingredients
- 1 9-inch pie crust unbaked
- 5 large eggs
- ⅔ cup sugar
- ¼ teaspoon salt
- 2⅔ cups evaporated milk
- 1 teaspoon vanilla
Instructions
- Preheat oven to 400°F. Using a homemade or store bought pie crust (brought to temperature according to packaging instructions), press crust into pie plate and crimp edges.
- Whisk eggs, sugar, and salt together in a large bowl.
- Gradually whisk in milk and vanilla; mix well. Strain for a smooth consistency.
- Gently pour mixture into an unbaked pie shell.
- Place on a cookie sheet and bake at 400 for 32-35 minutes. (The cookie sheet aids in transporting the pie.)The top may have golden brown spots. The pie will be a jiggly when removed from the oven. It will have solid, baked top and will firm up as it cools.
- Allow to cool on a wire rack.
- Serve at room temperature or, usually in Hawaii, chilled.
Notes
This pie will keep well in the refrigerator up to a few days and should be consumed during that time for best consistency. The crust will continue to soak up some moisture the longer the pie sits.
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