"This Silky Creamy Custard Pie reminds me of my Nana's cooking. When she cooked, everything seemed to come together so quickly and easily, yet tasted so extraordinary. This was my childhood favorite and was baked every holiday just for me!"
Silky Custard Pie
Prep Time: 15 Minutes
Cook Time: 45 Minutes
1 (9 inch) unbaked pie crust
4 large eggs
3/4 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 cup heavy cream
1 1/2 cups milk
1/4 teaspoon nutmeg
Preheat oven to 375 degrees.
In small bowl separate one egg white from egg yolk reserving both.
Brush crust with beaten egg white and pre-bake for 7-8 minutes. Let cool for 10 minutes.
In large bowl whisk together 3 eggs plus the one spare yolk and whatever is left from the beaten egg white , sugar, salt, vanilla, cream and milk.
Pour egg mixture into piecrust and sprinkle with nutmeg. Bake for 35-45 minutes or until knife inserted in center comes out clean.
Cool on a wire rack. Store in the fridge.
If available use fresh ground nutmeg because it so full of flavor
I pour the egg mixture into the pie crust very carefully right in the oven while the piecrust is on the rack. Less chances of spillage.
Do not over-bake. The pie should still be somewhat jiggly.
This pie tastes and cuts best when chilled.
1 slice - Calories 321 / Fat 18.8g / Cholesterol 170mg / Sodium 200 / Carbohydrates 31.2g / Sugars29.4g / Protein 7.6g / Vitamin A 24% / Vitamin C 0%
"Only six ingredients if you purchase an unbaked pie crust. I know... I know... what am I thinking.... Nana would never do such a thing. You are right, but times were different then, and there was not as much distraction then as there is now."
CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.