"A smooth and creamy dessert with a hint of nutmeg that’s simple to make and irresistibly delicious. Perfect for any occasion!"
Ingredients :
For the Pie Crust:
1 9-inch pie crust (homemade or store-bought)
For the Custard Filling:
4 large eggs
2 cups whole milk (or half-and-half for a richer texture)
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground nutmeg, plus extra for sprinkling
Directions :
Step 1: Preheat the Oven
1. Preheat your oven to 375°F (190°C).
2. Place the pie crust in a 9-inch pie dish, trimming and crimping the edges as desired. Use a fork to gently prick the bottom of the crust to prevent bubbling.
Step 2: Prepare the Custard Filling
1. In a large mixing bowl, whisk together the eggs, milk, sugar, vanilla extract, salt, and nutmeg until smooth and well combined.
Step 3: Assemble the Pie
1. Pour the custard mixture into the prepared pie crust.
2. Lightly sprinkle additional nutmeg on top for flavor and decoration.
Step 4: Bake the Pie
1. Carefully transfer the pie to the preheated oven.
2. Bake for 35–40 minutes, or until the custard is set but still slightly wobbly in the center. A knife inserted near the center should come out clean.
Step 5: Cool and Serve
1. Remove the pie from the oven and let it cool completely on a wire rack.
2. Refrigerate for at least 2 hours before serving to allow the custard to fully set.
Slice and serve chilled or at room temperature.
Pro Tips :
Blind Bake the Crust: For an extra-crisp crust, blind bake it before adding the filling. Line the crust with parchment paper, fill with pie weights, and bake at 375°F (190°C) for 10 minutes.
Dairy Options: Use cream or evaporated milk for a richer texture.
Storage: Store leftovers in the refrigerator for up to 3 days.