Mrs. Louviere's Custard Pie

My family spent the weeks following Hurricane Katrina in Tennessee at the gracious home of Jay and Kathy Louviere.  Mrs. Audrey Louviere was among the many New Orleans evacuees that also spent the weeks following this devastating hurricane at the Louviere home. Mrs. Louviere was in her 80’s at the time and we enjoyed talking about baking.  Large family meals were often prepared, which allowed me to learn how to make Mrs. Louviere’s custard pie.  She made her own pie crust, but I have been known to make it with a store bought refrigerated pie crust as shown in this post.  This filling is so delicious that it will taste great in a store-bought crust or my pastry crust recipe.  The texture and flavor of the filling reminds my family of a long gone New Orleans favorite, Hubig’s Custard Pie.  Mrs. Louviere has gone to be with her Lord and Savior at the age of 95.  She will be laid to rest tomorrow, surrounded by loving family and friends who will always remember her sweet, gentle demeanor and her love of baking. I am grateful to have known Mrs. Audrey and to be able to share this recipe with you.

Mrs. Louviere's Custard Pie

1 pre-made store-bought deep dish refrigerated pie crust or my pastry crust

1 cup sugar

2 tablespoons cornstarch

1/4 teaspoon salt

3 eggs

1 cup whole milk

5 ounces evaporated milk

2 teaspoon vanilla

1.  Preheat oven to 350 degrees F.  

2. Let the pie crust sit at room temperature to soften before unrolling.

3. In a medium bowl, whisk the sugar, cornstarch and salt and set aside.

4.  In a small bowl, whisk together the eggs, whole milk, evaporated milk and vanilla.  Pour into the bowl with the flour mixture and whisk until combined.  

5. Unroll the pie crust and carefully place in a greased pie dish.  Gently press and shape the crust to fit the pie dish. 

6. Whisk the pie filling to mix well and pour into the pie crust. Place the pie on a baking sheet and bake on the middle rack of the preheated oven. While baking, cover the pie crust with foil if the crust browns too quickly before the filling is finished baking.  Bake for until the center is firm to the touch, 50-60 minutes.