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.