By Kevin Williams
I grew up on my grandma’s custard pie. She would usually either fix apple pie or custard pie to have around the house as a dessert. Later, as I began exploring Amish kitchens across the country I discovered custard pies were also common there. Custard pies are assembled from such easy, in-reach ingredients that it makes sense why frugal Amish cooks (and Italian grandmas like mine) would have custard in common.
This is an Amish custard pie recipe from Lydia Troyer in Holmes County,Ohio. My Mom made the pie to take to my grandma this week. Just make sure you bake it long enough, do a doneness test and then refrigerate for a good 8 hours to let it set.
Serves: 1 pie
- 1 (9-inch) baked pie crust
- ¾ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 2¼ cups half-and-half
- ½ cup (1 stick) butter
- ¼ cup packed light brown sugar
- 1 teaspoon vanilla extract
- Ground cinnamon for sprinkling
- Preheat oven to 325 degrees F.
- In a medium saucepan, combine sugar, cornstarch, and salt.
- Whisk in the half-and-half and cook over medium heat until mixture is thickened and bubbly, stirring occasionally.
- Remove from heat, add butter, brown sugar, and vanilla and stir until butter is melted.
- Pour into baked pie shell and sprinkle lightly with cinnamon.
- Bake 40 - 45 minutes; center of pie will not be set.
- Cool pie 1 hour, then refrigerate 6 to 8 hours, or until ready to serve.
- Pie will set upon chilling.
- Cover for longer storage.