Creamy Italian Custard Pie Recipe
This creamy Italian pie recipe is both easy to make and unbelievably delicious. Perfect for any occasion or for just a sweet treat for yourself!
Equipment
- 9 inch pie plate
Ingredients
- 1 Pie crust one disc of dough (recipe below) or store-bought.
- 1 ½ cups Granulated sugar
- 1 cup Heavy whipping cream
- ¼ cup Unsalted butter room temperature
- 3 Large eggs
- 3 tablespoon All purpose flour
- 1 teaspoon Vanilla extract
- Pinch of salt
Pie Crust (makes 3 discs of dough or 3 pie crusts)
- 4 cups All purpose flour
- 1 ½ cups cold unsalted butter cut into cubes
- ½ cup ice water
- 1 egg beaten
- 3 tablespoon sour cream
- 1 tablespoon apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon kosher salt
Instructions
Preparing the Pie Crust
- Roll the pie crust (see recipe below) out a little larger in diameter than a 9-inch pie pan.1 Pie crust
- Add your pie crust to a 9 inch round pie pan and crimp the edges and remove any excess crust.
- Set aside.
- Pre-heat your oven to 350 degrees.
Cream Filling
- In a large bowl add your eggs and beat with a hand mixer for about 3 minutes or until frothy.3 Large eggs
- Next add the butter, flour and sugar and mix until combined.¼ cup Unsalted butter, 3 tablespoon All purpose flour, 1 ½ cups Granulated sugar
- Now add the vanilla, heavy cream and salt and mix well.1 teaspoon Vanilla extract, Pinch of salt, 1 cup Heavy whipping cream
- Pour your cream mixture into your pie pan and place in the pre-heated oven.
- After 20 minutes, gently cover the top with aluminum foil (making sure not to disturb the custard) to prevent the custard top from burning and continue baking for another 30-40 minutes (for a total time of 50-60 minutes) or until the texture of the pie is firm and not jiggly in the center. When checking the doneness of the pie, only give it a slight nudge to check if it is set.
- Remove from the oven and let cool completely on a wire rack.
- Dust the top with powdered and serve as is, or with with whipped cream. I also like to warm the slices in the microwave for 10 seconds after the pie has been refrigerated to soften the custard up.
Pie Crust Recipe
- Add dry ingredients to a food processor.4 cups All purpose flour, 1 tablespoon sugar, 1 teaspoon kosher salt
- Add the cold butter to the flour in the food processor and pulse until butter is combined and looks like coarse sand.1 ½ cups cold unsalted butter
- In a small bowl mix together your egg, water, sour cream, and vinegar.1 egg, ½ cup ice water, 3 tablespoon sour cream, 1 tablespoon apple cider vinegar
- Add to the food processor with the flour mixture and pulse until just combined.
- Dump flour-butter mixture into a large bowl and set aside
- Dump out onto a lightly floured board and shape into a ball. Divide the ball into 3 sections and form into round balls.
- Take each ball of dough shape into a ball and press down into a disc. Wrap each disc with plastic wrap
- Refrigerate dough for 20-25 minutes to make the butter cold again (this helps with flakey layers)
Notes
Pie Crust Recipe:
This recipe makes 3 pie crusts and only one is needed for this recipe. You can freeze the extra pie dough by wrapping them in a plastic bag and freezing them for up to 3 months. To thaw, just place them in the refrigerator over night to thaw gently.Nutrition
Serving: 1pieCalories: 3430kcalCarbohydrates: 407gProtein: 37gFat: 190gSaturated Fat: 102gPolyunsaturated Fat: 13gMonounsaturated Fat: 59gTrans Fat: 2gCholesterol: 882mgSodium: 957mgPotassium: 623mgFiber: 5gSugar: 307gVitamin A: 5631IUVitamin C: 1mgCalcium: 284mgIron: 8mg
Tried this recipe?Let us know how it was!