Recipes and Cooking Desserts & Baking Pies Custard Pie Be the first to rate & review! Add coconut to this smooth custard for a tropical spin on a classic custard pie recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on March 29, 2023 Print Rate It Share Share Tweet Pin Email Photo: Kritsada Panichgul Prep Time: 25 mins Bake Time: 52 mins Total Time: 25 mins Servings: 8 Yield: 8 slices Jump to Nutrition Facts Ingredients 1 recipe Pastry for Single-Crust Pie (see recipe below) 4 eggs ½ cup sugar 2 teaspoon vanilla ⅛ teaspoon salt ⅛ teaspoon ground nutmeg 2 cup half-and-half, light cream, or whole milk Pastry for Single-Crust Pie 1 ¼ cup all-purpose flour ¼ teaspoon salt ⅓ cup shortening 4 tablespoon cold water Directions Preheat oven to 450 degrees F. Prepare and roll out Pastry for Single-Crust Pie. Line a 9-inch pie plate with pastry. Trim; crimp edge as desired. Line pastry with a double thickness of foil. Bake in a 450 degree oven for 8 minutes. Remove foil. Bake 4 to 5 minutes more or until set and dry. Remove crust from oven; reduce the oven temperature to 350 degrees F. Meanwhile, for filling, in a mixing bowl slightly beat eggs with a rotary beater or fork. Stir in sugar, vanilla, salt, and nutmeg. Gradually stir in half-and-half until mixture is thoroughly combined. Place the partially baked pastry shell on the oven rack. Carefully pour filling into the pastry shell. To prevent overbrowning, cover edge of pie with foil. Bake in a 350 degree oven for 25 minutes. Remove foil. Bake for 15 to 20 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Serve warm (cool on wire rack for 1 hour) or chilled (refrigerate within 2 hours). Cover and refrigerate any remaining pie. Makes 8 slices. Pastry for Single-Crust Pie Stir together flour and salt. Using a pastry blender cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter. Coconut Custard Pie: Prepare as above, except stir in 1/2 cup toasted coconut with the half-and-half.Per wedge: 340 cal., 21 g total fat (10 g sat. fat), 128 mg chol., 188 mg sodium, 32 g carbo., 1 g fiber, 7 g pro.Daily Values: 8% vit. A, 1% vit. C, 8% calcium, 7% ironExchanges: 2 Other Carbo., 4 Fat Rate it Print Nutrition Facts (per serving) 305 Calories 18g Fat 29g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 305 % Daily Value * Total Fat 18g 23% Saturated Fat 7g 35% Cholesterol 128mg 43% Sodium 166mg 7% Total Carbohydrate 29g 11% Total Sugars 12g Protein 7g Vitamin C 0.6mg 3% Calcium 80.8mg 6% Iron 1.3mg 7% Potassium 127mg 3% Folate, total 20.2mcg Vitamin B-12 0.4mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.