Description
A rich, creamy, and nostalgic old-fashioned egg custard pie with warm vanilla and nutmeg flavors in a flaky crust. Perfect served warm or chilled.
Ingredients
- 1 (9-inch) unbaked pie crust (homemade or store-bought)
- 4 large eggs
- ¾ cup granulated sugar
- 1¼ cups heavy cream
- 1¼ cups whole milk
- 3 tsp vanilla extract
- ½ tsp fine salt
- ¼ tsp ground nutmeg (plus extra to sprinkle on top)
Instructions
- Preheat oven to 400 °F (205 °C).
- Place the pie crust in a 9-inch pie plate, crimping the edges neatly.
- Par-bake the crust: add pie weights or dried beans. Bake for 10 minutes, remove weights, and bake for another 5 minutes. Let cool.
- Whisk eggs and sugar until smooth.
- Stir in heavy cream, milk, vanilla, salt, and nutmeg until fully combined.
- Pour the custard into the par-baked crust and sprinkle lightly with nutmeg.
- Place the pie on a baking sheet and tent with foil.
- Bake at 400 °F for 20 minutes, reduce to 350 °F (175 °C), and bake another 10–15 minutes until edges are set and center jiggles slightly.
- Remove from oven and cool completely on a wire rack.
- Chill in the refrigerator for at least 4–6 hours or overnight.
Notes
- Substitute half the milk with cream or use all cream for extra richness.
- Add cinnamon or pumpkin pie spice for variation.
- Use almond or soy milk for a dairy-free version.
- Store in an airtight container in the fridge for up to 3 days or freeze up to 3 months.
- No need to reheat; serve slightly chilled or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 21g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 140mg
