Custard pie is pure and simple comfort food. The inside is moist and creamy and the crusty has the perfect crumb. This is exactly why I prefer Amish-inspired recipes because they never fall to satisfy the old taste buds. I hope you’ll join me in making this masterpiece of a dessert sometime very soon. Check out what our pals over at Mr. Food have to say about this amazing recipe:
This Amish bakery classic has all the hallmarks of homemade goodness, but our Amish Bakery Custard Pie can be made with a flaky-as-can-be store-bought crust, if we’re looking for an easy shortcut.
I am so excited to make this Amish custard bakery pie. As I gaze at the photo I can feel my mouth begin to water!
Ingredients
- 1 (9-inch) baked pie crust ( make your own or use frozen)
- 3/4 cup Domino granulated sugar
- 1/4 cup Argo cornstarch
- 1/4 teaspoon Morton salt
- 2 1/2 cups half-and-half
- 1/2 cup (1 stick) Kerrygold butter
- 1/4 cup packed light brown sugar
- 1 teaspoon McCormick vanilla extract
- Ground cinnamon for sprinkling
Instructions
- 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 35 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.
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Quick Tip: Enjoy this custard pie with a dollop or two of your favorite ice cream.
Thanks again to Mr. Food for this amazing recipe.