Pennsylvania Dutch Cake and Custard Pie
Indulge in the comforting charm of a Pennsylvania Dutch Cake and Custard Pie, a delightful fusion of tender cake-like crust and velvety custard filling. This unique recipe combines simple pantry staples like all-purpose flour, butter, eggs, and milk to create two distinct layers in one irresistible dessert. The crust, made from a soft, sticky dough, provides the perfect base for the creamy custard, while a hint of vanilla and optional nutmeg adds warmth and depth to every bite. Baked to golden perfection, this pie is ideal for family gatherings or as a nostalgic treat for the holiday table. Best served chilled, it's a slice of Pennsylvania Dutch tradition you’ll want to savor!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cup Granulated sugar
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Salt
- 0.25 cup Unsalted butter (cold, cubed)
- 1.25 cups Whole milk (divided)
- 1 Large egg
- 1 teaspoon Vanilla extract
- 2 Egg yolks
- 0.5 cup Heavy cream
- 0.25 teaspoon Ground nutmeg (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish and set aside.
In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Using a pastry cutter or your hands, work the cold cubed butter into the dry ingredients until the mixture resembles coarse crumbs.
In a small bowl, whisk together 0.5 cup of milk, the egg, and the vanilla extract. Add this wet mixture to the dry ingredients and stir until a soft, sticky dough forms.
Press the dough evenly into the bottom and up the sides of the prepared pie dish to form the crust. Set aside.
In another medium bowl, whisk together the remaining 0.75 cup of milk, egg yolks, heavy cream, and a small pinch of additional sugar if desired.
Pour the custard mixture over the dough layer in the pie dish.
If using, sprinkle the top of the custard evenly with ground nutmeg for added flavor.
Carefully transfer the pie to the oven, and bake for 40-50 minutes, or until the custard is set and a knife inserted into the center comes out clean.
Allow the pie to cool to room temperature before slicing. For best results, chill in the refrigerator for at least 1 hour before serving.
Nutrition Facts
Calories |
2251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.8 g | 146% | |
| Saturated Fat | 65.7 g | 328% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 834 mg | 278% | |
| Sodium | 1524 mg | 66% | |
| Total Carbohydrate | 258.0 g | 94% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 116.5 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 457 mg | 35% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 725 mg | 15% | |
*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.
