Bishop Pie
Indulge in the timeless elegance of Bishop Pie, a charming dessert that combines creamy custard, warm spices, and a luscious meringue topping. This recipe starts with a flaky 9-inch pie crust, which is filled with a velvety, spiced custard made with whole milk, cinnamon, nutmeg, and a hint of vanilla for depth. Topped with a cloud-like meringue—whipped to perfection with stiff peaks—this pie is finished with a golden, toasted exterior after a quick bake in the oven. Perfect for holidays or special occasions, Bishop Pie pairs traditional comfort with an air of sophistication. Ready in just under an hour and served chilled, each slice offers the perfect harmony of textures and flavors. Whether you’re a dessert enthusiast or looking for an impressive centerpiece, this pie is sure to captivate!
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Recipe Information
Ingredients
- 1 piece Pie crust (9-inch, pre-made or homemade)
- 2 cups Whole milk
- 0.75 cups Granulated sugar
- 3 tablespoons Cornstarch
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 4 pieces Egg yolks
- 1 teaspoons Vanilla extract
- 2 tablespoons Unsalted butter
- 4 pieces Egg whites
- 0.25 cups Powdered sugar
- 0.25 teaspoons Cream of tartar
Instructions
Preheat the oven to 350°F (175°C). Roll out the pie crust into a 9-inch pie pan, trim the edges, and set it aside.
In a medium saucepan over medium heat, mix the milk, granulated sugar, cornstarch, ground cinnamon, and ground nutmeg. Stir constantly until the mixture starts to thicken, about 5-7 minutes.
In a separate bowl, whisk the egg yolks. Gradually temper the yolks by adding a few tablespoons of the heated milk mixture into the yolks while whisking continuously.
Slowly pour the tempered yolks back into the saucepan while stirring. Cook the mixture for another 3 minutes until it thickens into a custard-like consistency.
Remove the saucepan from heat and stir in the vanilla extract and unsalted butter. Pour the custard filling into the prepared pie crust. Smooth the top with a spatula.
In a large, clean bowl, beat the egg whites with cream of tartar using an electric mixer until soft peaks form. Gradually add the powdered sugar while continuing to beat until stiff peaks form.
Spread the meringue evenly over the custard filling, making sure it touches the edges of the crust to seal.
Bake the pie in the preheated oven for 12-15 minutes or until the meringue is golden brown.
Allow the pie to cool at room temperature for 1 hour, then refrigerate for at least 2 hours before serving.
Slice and enjoy your Bishop Pie!
Nutrition Facts
Calories |
2211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.1 g | 159% | |
| Saturated Fat | 45.9 g | 230% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 859 mg | 286% | |
| Sodium | 1347 mg | 59% | |
| Total Carbohydrate | 219.8 g | 80% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 56.8 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 731 mg | 56% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1301 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
