Custard Pie Recipe. My third son loves to bake, and all year long he has asked when we would be making Thanksgiving pies.  He knows it’s in November, and he knows it’s the week of Thanksgiving, but the excitement of making pies is driving him mad and he is just chomping at the bit to be able to bake.  Sure, we have baked other pies throughout the year, but Thanksgiving pies are special to him.  

He has read the book Pie by Sarah Weeks at least 4 times this year, bless his heart.  So, when I picked up pre-made pie crust at Target the other day, he was slightly disappointed, he wants to “…use the family recipe, and make it from scratch…”  I gently explained that I was sharing a quick recipe and he could make his the pie crust when we made this recipe again.  

 

Pre Made Pie Crust (I needed two for 12 mini pies)

12- Unwrapped and Flattened Caramel Cream Candies

3- Eggs

2 and 2/3 Cups- Milk

1/2 Cup- Sugar

1/2 tsp- Nutmeg

1/2 tsp- Salt

Fresh nutmeg, cinnamon, and whipped cream for garnish

Whisk the eggs gently, and then add milk, sugar, nutmeg, and salt.  

Cut out 6 circles from each pie crust.  I used a large cookie cutter.  

Place one mini crust in each cupcake/muffin hole of a cupcake tin.  

Add a flattened Caramel Cream Candy to each pie crust. (Literally, just place it in there)

 

Scoop the custard mix into the pie crusts (I had left over, I will make French Toast with it)

Bake in the oven at 350* for about 40 minutes.

 

 

 

Top with fresh cinnamon, nutmeg and a little whipped cream. (Although these didn’t last long enough for that)