Description
A delicious classic cream pie with a smooth custard filling and nutmeg topping.
Ingredients
Scale
- 1 9-inch unbaked pie crust
- 1 egg white (optional)
- 4 large eggs
- ¾ cup granulated sugar
- 2 tablespoons all-purpose flour (or cornstarch)
- ¼ teaspoon fine salt
- 2½ cups whole milk
- ½ cup heavy cream (or more whole milk)
- 2 teaspoons vanilla extract
- ¼ to ½ teaspoon ground nutmeg (for topping)
Instructions
- Preheat the oven to 375°F. Fit the crust into a 9-inch pie plate, crimp the edges, and chill the crust for 10 to 15 minutes.
- Line the crust with parchment or foil and fill with pie weights or dry beans. Bake 12 to 14 minutes. Remove weights and parchment, then bake 5 to 7 minutes more, just until the bottom looks set.
- (Optional) Brush the warm crust lightly with egg white. Reduce oven temperature to 325°F.
- In a large bowl, whisk the eggs, sugar, flour (or cornstarch), and salt until smooth.
- Warm the milk and cream in a saucepan over medium heat until hot and steamy (do not boil).
- Temper the eggs by slowly whisking about ½ cup of warm milk into the egg mixture. Then slowly whisk in the remaining milk mixture. Stir in the vanilla.
- Strain the custard through a fine-mesh strainer, then pour into the warm crust. Sprinkle nutmeg on top.
- Bake 35 to 45 minutes, until the edges are set and the center still jiggles gently. Cool on a rack for 1 hour, then refrigerate at least 4 hours before slicing.
Notes
- This pie is best served chilled.
- For a richer flavor, you can use all heavy cream instead of mixing with whole milk.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg