Hey y'all! Ready for a dessert that combines the silky richness of a classic custard pie with an irresistibly crispy potato crust? This Old Fashioned Custard Pie Crispy Potato is a delightful twist on tradition, bringing together sweet, creamy filling and a golden, crunchy base. It's the ultimate comfort food—perfect for family gatherings, holidays, or whenever you want to impress your guests with something a little different. Let’s get cooking!
Why You'll Love This Old Fashioned Custard Pie Crispy Potato
- Bursting with creamy, nostalgic flavor and irresistible crispy texture in every bite.
- Easy-to-find ingredients and simple steps make it beginner-friendly.
- Perfect for holidays, potlucks, or as a unique dessert for any gathering.
- Gluten-free option adaptable for guests with dietary needs.
- Stays delicious for days, making it a great make-ahead treat.
Ingredients for Old Fashioned Custard Pie Crispy Potato
- 2 cups russet potatoes, peeled and finely shredded
- 3 tablespoons unsalted butter, melted
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 large eggs
- ¾ cup granulated sugar
- 2 cups whole milk
- 1 teaspoon pure vanilla extract
- ¼ teaspoon ground nutmeg
- 1 tablespoon cornstarch
Directions: Making Old Fashioned Custard Pie Crispy Potato
Step 1: Prepare the Crispy Potato Crust
- Preheat your oven to 400°F (200°C). Lightly grease a 9-inch pie dish.
- In a bowl, toss shredded potatoes with melted butter, salt, and pepper. Press the mixture evenly into the bottom and up the sides of the pie dish to form the crust.
- Bake the crust for 25 minutes, or until the edges are golden and the bottom is starting to crisp.
Step 2: Prepare the Custard Filling
- While the crust bakes, whisk together eggs and sugar until pale and fluffy, about 2 minutes.
- In a separate bowl, mix milk, vanilla, nutmeg, and cornstarch. Slowly add to the egg mixture while whisking continuously.
Step 3: Assemble and Bake
- Reduce oven temperature to 350°F (175°C).
- Pour the custard filling gently over the baked potato crust.
- Bake for 35-40 minutes, or until the custard is just set and a knife inserted into the center comes out clean.
- Cool completely on a wire rack before slicing. Serve at room temperature or chilled.
Notes for Old Fashioned Custard Pie Crispy Potato
- Make sure to squeeze out excess water from the shredded potatoes for the crispiest crust—learn how at Serious Eats.
- Use whole milk for a richer, creamier custard texture.
- Customize with a dash of cinnamon or swap nutmeg for cardamom for a flavor twist.
Old Fashioned Custard Pie Crispy Potato Variations
- Sweet Potato Crust: Swap russet potatoes with sweet potatoes for a naturally sweet and colorful crust.
- Dairy-Free: Substitute whole milk with almond or oat milk and use vegan butter.
- Mini Pies: Bake the recipe in a muffin tin for individual servings—reduce baking time by about 10 minutes.
Required Equipment
- 9-inch pie dish
- Mixing bowls
- Whisk
- Box grater or food processor
- Measuring cups and spoons
- Wire rack
Storage Instructions for Old Fashioned Custard Pie Crispy Potato
Store leftover pie tightly wrapped in the refrigerator for up to 4 days. For best texture, reheat slices in a 350°F (175°C) oven for 10 minutes, or enjoy cold straight from the fridge.
Serving Recommendations & Pairings
Serve Old Fashioned Custard Pie Crispy Potato with a dollop of whipped cream, a scoop of vanilla ice cream, or sprinkle with fresh berries. For a cozy brunch, pair with strong coffee or a mug of hot tea.
Pro Tips for the Best Old Fashioned Custard Pie Crispy Potato
- Drain potatoes thoroughly for a crust that’s shatteringly crisp. Check out these expert potato tips.
- Let the pie cool before slicing to ensure clean, beautiful pieces.
- Bake until the center jiggles slightly, as overbaking can cause the custard to crack.
Old Fashioned Custard Pie Crispy Potato FAQ
- Can I use pre-shredded potatoes for the crust?
- Yes! Just make sure they're not overly wet and pat them dry with paper towels for best results.
- Can I make this pie ahead of time?
- Absolutely! It actually tastes even better after chilling for a few hours, making it perfect for advance prep.
- Is this recipe gluten-free?
- Yes, as written it's gluten-free, but always check labels on all ingredients to be sure.
For more custard pie inspiration, check out Allrecipes' classic version!
Prep Time: 20 minutes
Total Time: 1 hour 25 minutes
Serves: 8 slices
Ingredients
- 3 medium russet potatoes, peeled and grated
- 2 tablespoons unsalted butter, melted
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 large eggs
- 1 cup granulated sugar
- 2 cups whole milk
- 1 teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
Instructions
-
1Preheat oven to 375°F (190°C). Grease a 9-inch pie dish.
-
2Squeeze excess moisture from grated potatoes. In a bowl, toss potatoes with melted butter, salt, and black pepper.
-
3Press the potato mixture evenly into the bottom and up the sides of the prepared pie dish to form a crust.
-
4Bake the potato crust for 20 minutes, or until edges are golden and crisp.
-
5In a separate bowl, whisk together eggs, sugar, milk, vanilla extract, and nutmeg until smooth.
-
6Pour the custard mixture into the baked potato crust. Bake for an additional 30 minutes, or until the custard is set and lightly golden. Cool before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!