If You Ate This Custard Dessert As A Child, You Probably Grew Up In The '60s - Tasting Table

"If you grew up in the '60s, you've certainly seen many food trends come and go. From Dr. Pepper advertised as a hot drink to truly odd retro dishes you're probably glad aren't popular anymore, the food culture was almost unrecognizable six decades ago. Still, there is one dessert from that era that continues to nostalgically linger on people's minds - egg custard pie."

"The crust is baked separately first, then put back into the oven with the filling inside. Once baked and cooled, the pie rests in the fridge for several hours to chill. The only thing that could potentially go wrong is messing up the texture, but even that's not the end of the world: You can strain the custard for a smoother consistency and use whipped cream for cosmetic corrections if the top comes out of the oven cracked."

Egg custard pie consists of a flaky, blind-baked crust filled with an egg-based custard flavored simply with vanilla and nutmeg. The filled crust is returned to the oven, baked, cooled, and chilled in the refrigerator for several hours before serving. Texture problems can be fixed by straining the custard, and cracked tops can be concealed with whipped cream. Variations include coconut custard with flakes, slightly tarter rhubarb custard, and lemon chess pie with added acidity. Many families preserve and pass down handwritten custard pie recipes across generations.

Read at Tasting Table