The Handmaid’s Tale: Eden’s Sweet Custard Pie recipe
EDEN: I was thinking of making a sweet custard pie for tonight.
OFFRED: Okay.
SECURITY: Sounds good to me.
THE HANDMAID’S TALE, SEASON TWO, EPISODE: THE LAST CEREMONY
There is nothing that disappears faster in my home than a good pie. This sweet custard pie inspired by the Netflix series, The Handmaid’s Tale, is no exception. While I love to eat the filling, it’s the creamy custard in the center I really go after. The rest of my family, however, have their eyes on the crust. You can obviously purchase premade pie crust to make this recipe even quicker and easier but there really isn’t anything compared to a really great homemade crust.
I also don’t believe Eden would dare serve a premade pie shell to Nick! This pie is the best made a day ahead. Unlike fruit pies, this also slices perfectly. The crust and filling recipe is from the Baking Illustrated cookbook that I raved about before. I hope you enjoy the recipe!
The Handmaid's Tale: Eden's Sweet Custard Pie
Ingredients
Pie Dough
- 1 1/4 cup all purpose flour 6 1/4 ounces
- 1/2 tsp salt
- 1 tbsp granulated sugar
- 3 tbsp shortening chilled
- 1/2 stick cold unsalted butter thinly sliced
- 4-5 tbsp ice cold water
Custard Filling
- 2 cups whole milk
- 1 cup heavy cream
- 3 large whole eggs
- 2/3 cup granulated sugar 4 2/3 ounces
- 3 tbsp cornstarch
- 2 tsp vanilla extract
- 1/4 tsp freshly grated nutmeg
- 1/8 tsp salt
Instructions
- To prepare the pie crust, combine the flour, salt, and sugar in a bowl of a stand mixer fitted with a paddle attachment. Mix until combined. Add the shortening and butter and mix on medium speed until you get hazelnut size pieces of butter.
- Slowly stream in the water just until it forms a ball of dough when pressed together. Refrigerate for 30 minutes.
- Preheat the oven to 375F. Roll the dough out on a lightly floured surface until there is a one inch overhang when placed on your pie dish. Tuck the one inch overhang underneath and crimp the edges as desired.
- Using a fork, dock the bottom of the pie dish. Place a sheet pf parchment on top with baking weight and bake for 15 minutes. Remove the baking weights and bake again for another 15 minutes.
Custard Filling
- Heat the milk and cream in a saucepan until it comes to a simmer over medium heat. Meanwhile, stir together the eggs, cornstarch, sugar, vanilla extract, nutmeg, and salt in a mixing bowl until well combined.
- When the milk mixture comes to a simmer, slowing stream and whisk the hot milk into the eggs to temper it. Return the mixture back to the heat. Whisk the mixture occasionally until it starts to bubble. Whisk constantly until the mixture thickens. Pour the mixture into the prebaked pie shell and smooth the top.
- Let it cool to room temperature for about 2 hours.
