On page 208 of our book A Taste of Utica is the delicious recipe for custard pie from Marie Carbone and posted by Rainie Piccione. Thanks for sharing ladies!
The first recipe is the original from our book. The second recipe was my own creation baked as an after thought. I made an easy graham cracker crumb crust and since I didn’t have milk, I used sour cream and mascarpone cheese. Since fruit is a major part of my diet, I even added an over ripe banana.
The original custard pie from A Taste of Utica
Preheat the oven to 425 F.
Mix in a large bowl:
- 1/2 tsp salt
- 4 eggs
- dash nutmeg
- 2 1/4 cups milk
- 1/2 tsp vanilla extract
- 1/2 cup sugar
Pour into a 9” deep dish pie shell. Bake for 30 minutes or until a knife comes out clean.
Light and sweet. Very good custard pie!
Second recipe using graham cracker crust, sour cream and cheese, plus a small banana.
- Preheat oven to 425 F.
- Beat together 6 oz lite sour cream, 4 oz mascarpone cheese, and 1 5” – 6” over ripe banana. Beat in a pinch salt, 3 eggs, 1/4 tsp nutmeg, 1 tsp vanilla, and 1/2 cup sugar.
- Pour into a graham cracker crumb crust: To make the crust – Mix 1 1/2 cups graham cracker crumbs with 1/4 cup sugar plus 1/3 cup butter and press into a 9” deep dish pie pan. Refrigerate for 1 hour.
- Bake for 30 minutes. Turn oven off and allow to sit in the oven for 45 minutes as it cools. Remove and let cool then refrigerate for an hour and serve.
Both recipes are excellent.
