Easy Custard Pies with Cardamom and Nutmeg

Spiked with nutmeg and cardamom, lusciously creamy egg custard is enveloped in a tasty sweet pastry in these Easy Custard Pies.

When I was a child, egg custard was a very popular dessert in our home. And, when it came to egg custard, my mom was a master chef at whipping up the creamiest, richest, most delightfully delicious custard there was ~ or has been!

I was always fascinated at how three simple ingredients such as eggs, milk, and sugar could unite to form something so delicious. Sometimes, that custard would be spiked with some cardamom or jaggery.

I was always fascinated at how three simple ingredients such as eggs, milk, and sugar could unite to form something so delicious. Sometimes, that custard would be spiked with some cardamom or jaggery.

Over the years though, as life unraveled, I discovered that I was lactose intolerant – and seemed to become more and more so each day. Well, egg custard took a backseat to cakes, pies, and lactose-free versions of egg custard. But, gosh, did I miss that hard-to-describe taste of egg custard made with the basics.

But then, LACTAID® Fast Act Lactose Intolerance Caplets entered my life and opened up my dessert options again!

Egg custard (made with milk, eggs, and sugar) found its way back into my life! In fact, over the last three years or so, we have been making egg-custard pies for our holiday dessert table.

This past summer LACTAID® Fast Act Lactose Intolerance Caplets helped me indulge in big scoops of creamy vanilla ice cream to go with crisps like this strawberry crisp.

I am hoping that by the time this holiday season rolls around, my daughter and I would have managed to unpack and redo our kitchen in our new older home so we can make a small batch of egg custard pies again. While this holiday season might be a lot quieter than holiday seasons past, I still hope to make a batch and drop off some for my mom and sister.

Getting back to these egg custard pies. The custard for these pies are based on a custard recipe my mom uses. But, the idea of making them into pies came from a show on TV.

Ever since, my daughter and I have made egg custard pies to enjoy around the holidays. Sometimes we even make a few extra to enjoy as part of our New Year’s Eve snack and dessert platter. Most times we make fresh whipped cream to accompany these egg custard pies.

How to make Egg Custard Pies?

These pies and pie shell are so easy to make:

1. Simply mix flour, sugar, almond meal, cinnamon together.
2. Grate in some butter, add in some egg and mix the dough up.
3. Wrap in plastic and let dough chill for at least 30 minutes.
4. Then unwrap and cup out discs large enough to line the bottom of a muffin tray with a bit extra to overlap the sides of the muffin cups. Set back in the fridge while the custard is being made.
5. Then make the custard by warming some milk.
6. Then adding milk to some egg, sugar, and cardamom and mixing well.
7. Pour into the pie shells, sprinkle a bit of nutmeg on top, and bake.
8. After baking, let cool and chill and serve with fresh whipped cream.

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Easy Custard Pies with Cardamom and Nutmeg

4.60 from 15 votes

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Prep Time: 40 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 6 custard pies

Author: Shashi

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Spiked with nutmeg and cardamom, lusciously creamy egg custard is enveloped in a tasty sweet pastry in these Custard Pies.

Ingredients

For pie shells

• 1/3 cup plain flour plus extra for dusting
• 2 tbsp almond meal
• 1/2 cup chilled salted butter grated
• 1 tbsp caster sugar
• 2 tbsp of a beaten egg
• 1/4 tsp cinnamon

For custard

• 1 cup milk
• 3 eggs
• 2/3 cup castor sugar
• 1/8 tsp cardamom
• 1/8 tsp nutmeg

Instructions

• Simply mix flour, sugar, almond meal, cinnamon together.
• Grate in some butter, add in some egg and mix the dough up, using your fingers.
• Wrap the dough plastic and let dough chill for at least 30 minutes.
• Then unwrap and place on a well floured surface.
• Then, cup out discs large enough to line the bottom of a muffin tray with a bit extra to overlap the sides of the muffin cups. After the 6 muffin cups have been lined, set muffin tray back in the fridge while the custard is being made.
• Preheat oven to 400 degrees
• Make the custard by warming the milk.
• Then mix the eggs, sugar, and cardamom together well until creamy – then pour in the milk, while mixing well.
• Pour into the pie shells, sprinkle a bit of nutmeg on top.
• Lower oven temp to 350 degrees and bake for 22-25 minutes until the custard is done.
• After baking, remove from oven and let cool on the counter.
• Then serve with fresh whipped cream.

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Nutrition

Serving: 1g | Calories: 333kcal | Carbohydrates: 33g | Protein: 7g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 186mg | Fiber: 1g | Sugar: 25g

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​*This statement has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

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