Instructions for each component refer to the specific ingredient list for that component. Example: The filling’s instructions call for you to “beat the eggs.” The instructions are referring to the 3 eggs in the filling’s ingredient list (not to be confused with the egg yolks listed in the custard’s ingredient list). The pie and the custard are distinct recipes.
PRO TIP: A nut pie is underdone (and gooey) if its center moves in waves when the side is tapped. However, it is overdone (and dried out) when the middle is firm while the pie is still in the oven. Remove it from the oven when there’s a slight giggle in the center.
A LA MODE IT: Yes, serve slices with scoops, as usual. But to take the pair over the top, fry up a couple of extra bacon slices and crumble over the scoops.
PRO TIP: Malted milk powder is a combination of barley, malt, wheat, milk solids, and sometimes salt. Check the label—although we like a little salt in this frozen custard, you may already be adding some with the malted milk powder and therefore don’t need more. Do not confuse malted milk powder with diastatic malt powder, a bread-baking additive with enzymes that break starches into sugars.