This classic cream custard pie features a rich, velvety filling nestled in a tender, flaky lard-based crust. The recipe showcases traditional techniques, like using cornstarch for thickening and separating egg yolks for richness. A balance of butter, sugar, and vanilla gives the filling a warm, comforting flavor. The lard crust, a hallmark of vintage baking, lends a superior flakiness and depth of flavor rarely matched by modern shortenings. Perfect for gatherings or everyday indulgence, this pie is a simple but elegant dessert with timeless appeal.
Ingredients
For the Pie Crust (makes 1 double crust or 2 single crusts):
- 1 cup lard
- ½ cup hot water
- 1 teaspoon salt
- 3 cups all-purpose flour
For the Cream Custard Filling:
- 2 tablespoons butter
- ¾ cup granulated sugar
- ¼ cup cornstarch
- ½ teaspoon salt
- 2 cups whole milk
- 2 egg yolks
- 1 teaspoon vanilla extract
Instructions
Step 1: Make the Lard Pie Crust
- Combine lard and hot water in a mixing bowl.
- Add salt and stir until smooth.
- Gradually add flour, mixing until dough forms.
- Divide dough, wrap in plastic, and chill for 30 minutes before rolling.
- Roll dough and place into a pie dish. Prick the base with a fork.
Step 2: Prebake the Crust
- Preheat oven to 375°F (190°C).
- Blind bake crust for 12–15 minutes or until edges are lightly golden.
- Remove weights and bake 5 more minutes. Cool completely.
Step 3: Make the Custard Filling
- In a saucepan, melt butter over medium heat.
- Stir in sugar, cornstarch, and salt. Mix well.
- Gradually whisk in milk, stirring constantly until thickened (6–8 minutes).
- In a small bowl, beat egg yolks.
- Temper yolks by adding a spoonful of the hot mixture, stirring constantly.
- Add yolks to saucepan and cook for 2 more minutes.
- Remove from heat and stir in vanilla.
Step 4: Assemble and Chill
- Pour custard into cooled pie shell.
- Smooth top and let cool to room temperature.
- Chill for at least 2 hours before serving.
Tips
- Chill the lard before cutting it into the flour for a flakier crust
- Use ice-cold water and add it gradually to avoid overworking the dough
- Blind-bake the crust for a firmer base before adding custard
- Stir custard constantly while cooking to prevent scorching
- Strain custard for an ultra-smooth filling
- Add nutmeg or cinnamon to the custard for warmth
- Substitute half-and-half for milk for richer filling
- Let pie fully cool before slicing for clean cuts
Nutrition
Calories: 385kcalCarbohydrates: 37gProtein: 5gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 110mgSodium: 220mgPotassium: 125mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 75mgIron: 1.4mg
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