Anchovies and Custard Pie Recipe

Ingredients

1 pre-made pie crust
1 cup whole milk
1/2 cup heavy cream
4 large eggs
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried thyme
1 can (2 ounces) anchovy fillets, drained and chopped

Steps and instructions

Preheat the oven to 350°F (175°C).
Roll out the pre-made pie crust and fit it into a 9-inch pie dish. Trim any excess crust hanging over the edges.
In a medium saucepan, heat the milk and heavy cream over medium heat until hot but not boiling. Remove from heat and let it cool slightly.
In a mixing bowl, whisk the eggs until well beaten. Slowly pour in the warm milk mixture, whisking constantly.
Add the grated Parmesan cheese, chopped fresh parsley, salt, black pepper, garlic powder, onion powder, and dried thyme to the egg mixture. Stir well to combine.
Sprinkle the chopped anchovy fillets evenly over the bottom of the pie crust.
Slowly pour the custard mixture over the anchovies, making sure they are evenly covered.
Place the pie dish onto a baking sheet and transfer it to the preheated oven.
Bake for 40-45 minutes or until the custard is set and the top is golden brown.
Remove from the oven and let it cool for a few minutes before slicing and serving.

Tools for making

Mixing Bowl - Used for combining the custard ingredients.
Whisk - To beat the eggs and mix the custard mixture.
Medium Saucepan - For heating the milk and cream.
Pie Dish (9-inch) - To hold the pie crust and custard mixture.
Baking Sheet - Placed under the pie dish to catch any spills or drips while baking.
Rolling Pin - Required to roll out the pre-made pie crust.
Oven - Used for baking the pie.
Knife - For chopping the anchovy fillets.

Recipe overview

Anchovies and Custard Pie is a unique and savory dish that combines the rich flavors of anchovies with a creamy custard filling, all baked in a flaky pie crust. This recipe offers a delightful blend of salty, creamy, and herbaceous flavors that will surprise and delight your taste buds. The pie starts with a pre-made pie crust, which serves as the perfect base for the custard filling. The custard is made by combining whole milk, heavy cream, eggs, and a variety of seasonings, including grated Parmesan cheese, fresh parsley, garlic powder, onion powder, and dried thyme. These ingredients come together to create a creamy and flavorful custard mixture. To add an extra layer of flavor, chopped anchovy fillets are scattered on the bottom of the pie crust before pouring the custard mixture over them. The anchovies infuse the pie with their distinct umami taste, complementing the custard perfectly. Once assembled, the pie is baked in the oven until the custard is set and the top turns a beautiful golden brown. The aroma that fills the kitchen while it bakes is simply irresistible, creating anticipation for the delicious meal to come. Once out of the oven, allow the pie to cool for a few minutes before slicing and serving. Each bite offers a harmonious blend of the custard's creaminess and the anchovies' distinctive flavor, resulting in a truly memorable culinary experience. Whether you're a fan of anchovies or looking to try something new, this Anchovies and Custard Pie is a recipe worth exploring. It's a delightful combination of flavors that will surprise and impress anyone who tries it. So, get ready to indulge in this unique and delicious pie that will leave your taste buds craving for more.

Common questions

Can I use a homemade pie crust instead of a pre-made one?
Yes, you can use a homemade pie crust if you prefer. Just ensure that it fits a 9-inch pie dish and follow your preferred recipe to make the crust.
Can I use low-fat milk instead of whole milk?
Yes, you can substitute low-fat milk for whole milk if desired. However, keep in mind that using whole milk will result in a richer and creamier custard.
Can I use dried parsley instead of fresh parsley?
Yes, you can use dried parsley as a substitute for fresh parsley. However, the flavor may differ slightly, so adjust the amount to your taste.
Can I omit the anchovies or substitute them with something else?
While anchovies are a key ingredient in this recipe, you can omit them if you don't enjoy their flavor. Alternatively, you can experiment with other small, salty fish like sardines or capers for a similar effect.
How should I store the leftover pie?
Any leftover pie should be refrigerated in an airtight container. It can be consumed within 2-3 days. Before serving leftovers, you can reheat the pie in a preheated oven at 350°F (175°C) until warmed through.

Serving dishes and utensils

Pie dish - A 9-inch pie dish is needed to bake the pie.
Mixing bowl - Used for whisking the eggs and combining the custard mixture.
Saucepan - To heat the milk and heavy cream for the custard.
Whisk - Used for whisking the eggs and combining the custard mixture.
Baking sheet - Placed underneath the pie dish to catch any drips during baking.
Knife - For chopping the fresh parsley and anchovy fillets.
Grater - To grate the Parmesan cheese.
Rolling pin - Used to roll out the pre-made pie crust.
Oven mitts - To safely handle the hot pie dish when taking it out of the oven.
Pie server - Helpful for serving slices of the custard pie.

Origin stories

Anchovies and custard pie does not have a specific origin story or widely-known historical background. However, anchovies have been used in culinary practices for centuries, especially in Mediterranean cuisine. The combination of anchovies and custard in a pie is a unique and flavorful twist, blending the savory taste of anchovies with the creamy sweetness of custard.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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