Preparation Time: 15 minutes
Baking Time: 45-50 minutes
Total Time: 1 hour
Servings: 8
Ingredients:
For the Pie Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 3-4 tablespoons cold water
For the Egg Custard Filling:
- 4 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups whole milk
- Ground nutmeg for sprinkling
Instructions:
1. Preheat the Oven:
- Preheat your oven to 375°F (190°C).
2. Prepare the Pie Crust:
- In a food processor, combine the flour, cold cubed butter, sugar, and salt. Pulse until the mixture resembles coarse crumbs.
- Add cold water one tablespoon at a time until the dough comes together.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. Roll Out the Pie Crust:
- On a floured surface, roll out the pie crust to fit a 9-inch pie dish. Transfer the crust to the pie dish and crimp the edges.
4. Blind Bake the Crust:
- Line the pie crust with parchment paper and fill it with pie weights or dry beans.
- Blind bake the crust in the preheated oven for 15 minutes. Remove the weights and parchment paper and bake for an additional 5 minutes until lightly golden.
5. Prepare the Egg Custard Filling:
- In a mixing bowl, whisk together eggs, sugar, and vanilla extract until well combined.
- Heat the whole milk until it’s warm but not boiling. Slowly whisk the warm milk into the egg mixture.
6. Pour into Pie Crust:
- Pour the egg custard mixture into the partially baked pie crust.
7. Bake the Custard Pie:
- Sprinkle the top of the custard with ground nutmeg.
- Bake in the preheated oven for 45-50 minutes or until the center is set and a toothpick comes out clean.
8. Cool and Serve:
- Allow the egg custard pie to cool completely before slicing.
9. Optional: Garnish:
- Garnish with a dollop of whipped cream or a sprinkle of additional nutmeg before serving, if desired.
10. Enjoy:
- Slice and serve the egg custard pie. It can be enjoyed warm or chilled.
Note:
- For a richer flavor, you can use half-and-half or heavy cream instead of whole milk in the custard.
- Experiment with different crust options, including graham cracker or shortbread crusts.
Nutrition Information (per serving):
- Calories: 300
- Protein: 6g
- Carbohydrates: 30g
- Fat: 18g
- Fiber: 1g
- Sugars: 15g
- Sodium: 150mg
