Description
This classic Custard Pie recipe offers a smooth, creamy filling with warm hints of nutmeg and cinnamon, all nestled in a flaky pre-baked pie crust. Perfectly balanced sweetness and comforting spices make this dessert a timeless favorite for any occasion.
Ingredients
Scale
Pie Crust
- 1 pie shell (thawed)
Custard Filling
- 2 eggs (lightly beaten)
- 1 cup sugar
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 2 1/2 cups half & half (room temperature)
- 1 teaspoon nutmeg
- 1/2 teaspoon cinnamon
Instructions
- Preheat and Prepare Dish: Preheat the oven to 400 degrees F and grease a deep pie dish liberally with cooking spray to prevent sticking.
- Blind Bake the Pie Crust: Place the pie crust in the greased dish and crimp the edges. Cover the crust with a large piece of parchment paper and weigh it down with pie weights or sugar to prevent puffing. Bake for 10 minutes until the crust is almost golden brown. Remove from oven and let it cool completely before proceeding.
- Make the Custard Filling: In a mixing bowl, whisk together the lightly beaten eggs, sugar, salt, vanilla extract, and half & half until well combined and smooth.
- Assemble and Bake the Pie: Pour the custard mixture into the cooled pie crust. Evenly sprinkle the top with nutmeg and cinnamon using a sifter or your fingers. Cover the outer crust edges with aluminum foil to prevent overbrowning. Bake the pie for 35 minutes, then remove the foil and bake for an additional 10-15 minutes. The pie is done when the outer edge is set but the center still jiggles slightly when tapped.
- Cool the Pie Slowly: Turn off the oven and open the oven door slightly. Leave the pie inside to cool slowly to avoid cracking or the center falling. Once fully set and cooled, remove the pie from the oven and serve.
Notes
- Using room temperature half & half ensures a smoother custard mixture and prevents curdling.
- Blind baking the crust helps to avoid a soggy bottom and ensures a crisp texture.
- Slow cooling in the oven helps prevent cracking in the custard surface.
- If you don’t have pie weights, use an equal amount of sugar to hold the crust down during blind baking.
- Adjust the amount of nutmeg and cinnamon to taste, but be careful as these spices are potent.
