Classic Custard Pie
This amazing Custard Pie is a classic dessert with a rich, creamy texture. With its buttery crust and smooth custard filling infused with a hint of nutmeg it’s the perfect dessert for any occasion.
Ingredients
Pie Crust
- 1/2 cup (110g) unsalted butter , room temperature
- 1/4 cup (30g) powdered sugar
- 1/4 tsp (1g) salt
- 1 egg
- 1 ½ cups (190g) all-purpose flour
Custard Filling
- 4 medium eggs
- 2/3 cup (135g) sugar
- 1/4 tsp (1g) salt
- 2 tsp (10g) vanilla extract
- 1 ½ cups (360ml) milk
- 1 cup (240g) whipping cream
- 1/4 tsp nutmeg
Instructions
Prepare the pie crust.
- In a large bowl mix butter with powdered sugar and salt until light and fluffy.
- Add egg and continue mixing until well combined and creamy.
- Incorporate the flour into the butter mixture until combined. Make sure you don’t overwork the dough.
- Wrap the dough with plastic wrap, form into a disc and refrigerate for at least 30 minutes.
- Preheat the oven to 350F (180C).
- Roll the dough between two pieces of parchment paper or plastic wrap until it's about 13in (33cm) in diameter.
- Press the dough onto the bottom and edges of a 9-inch (23cm) tart pan.
- Crimp the edges of the dough.
- Refrigerate for about 30 minutes before baking.
- Line a parchment paper over the crust and fill with dry beans, rice or pie weights.
- Bake for 20 minutes. Remove the weights and the parchment paper.
- Return to the oven for another 10 minutes. If the edges brown too quickly, cover the edges with a tart shield or aluminum foil shield.
- Let it cool slightly on a cooling rack.
- Reduce the heat to 325ºF (160C).
Prepare the custard filling.
- Whisk together the eggs with sugar and salt.
- Gradually incorporate the milk and cream.
- Add vanilla extract and freshly grated nutmeg. Whisk to combine. Don’t overmix the mixture to avoid air bubbles.
- Sieve the custard mixture to remove any coagulated bits of egg.
- Gently, pour the filling into the baked pie crust.
- Grate some more nutmeg over the top of the pie.
- Bake for 40-45 minutes until set at the edges but still a bit wobbly in the center. cover the edges with a tart shield or aluminum foil shield while baking.
- Carefully remove the pie from the oven and let it cool completely on a wire rack at room temperature.
- Once cooled, refrigerate for several hours or overnight.
Video
Nutrition
Serving: 1 servng out of 8Calories: 380kcalCarbohydrates: 287gProtein: 10.9gFat: 16.9gSaturated Fat: 8.6gCholesterol: 261mgSodium: 287mgPotassium: 176mgFiber: 1.2gSugar: 16.8gCalcium: 77mgIron: 2mg