Description
This Old Fashioned Silky Creamy Custard Pie is a classic dessert featuring a smooth, rich custard filling nestled in a flaky, pre-baked pie crust. Flavored with warm nutmeg and vanilla, this pie strikes the perfect balance between creamy sweetness and a delicate spice finish, making it an elegant treat for any occasion.
Ingredients
Scale
Pie Crust
- 1 9 inch unbaked pie crust
Custard Filling
- 4 large eggs
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 1/2 cups milk
- 1/4 teaspoon nutmeg
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the pie.
- Separate Egg White: In a small bowl, separate one egg white from its yolk, keeping both for later use.
- Prepare Pie Crust: Brush the unbaked pie crust with the beaten egg white to help create a barrier and prevent sogginess. Pre-bake the crust for 7-8 minutes, then let it cool for 10 minutes.
- Mix Custard Filling: In a large bowl, whisk together the remaining three whole eggs plus the reserved egg yolk and leftover beaten egg white. Add sugar, salt, vanilla extract, heavy cream, and milk, whisking until fully combined.
- Fill and Bake: Pour the custard mixture into the pre-baked pie crust. Lightly sprinkle nutmeg over the top for a warm, aromatic touch. Bake for 35-45 minutes or until a knife inserted into the center comes out clean, indicating the custard is set.
- Cool and Serve: Remove the pie from the oven and cool it on a wire rack. Once cooled, store the custard pie in the refrigerator until ready to serve.
Notes
- Ensure the pie crust is fully cooled before adding the custard to avoid cracking during baking.
- Use fresh nutmeg for the best flavor; pre-ground nutmeg may lose potency.
- Test doneness by gently shaking the pie; the custard should be set but still slightly jiggly in the center.
- This pie is best enjoyed chilled after being refrigerated for a few hours.
- If you prefer a richer custard, you can substitute half-and-half for the milk or increase the cream slightly.
