Recipe Background
Ah, now this? This is pure comfort food! Down-Home Custard Pie is a rustic but incredible homespun treat everyone will love! The pie crust is, of course, buttery and flaky, but it's the filling that makes this pie special. It's a rich, luscious custard that's so delightfully, dreamily creamy. Mmmm, you can practically taste Down-Home Custard Pie now... but your imagination is no substitute for the real thing!
Ah, now this? This is pure comfort food! Down-Home Custard Pie is a rustic but incredible homespun treat everyone will love! The pie crust is, of course, buttery and flaky, but it's the filling that makes this pie special. It's a rich, luscious custard that's so delightfully, dreamily creamy. Mmmm, you can practically taste Down-Home Custard Pie now... but your imagination is no substitute for the real thing!
Ingredients
- all-purpose flour to taste, for dusting the work surface
- 1/2 (14.1-ounce 2-count) box refrigerated pie crusts
- 4 large eggs beaten
- 2 cups half-and-half
- 3/4 cup granulated sugar
- 1/8 teaspoon kosher salt
- 1/4 teaspoon freshly ground nutmeg divided
Directions
- Preheat the oven to 400 degrees F.
- Lightly coat a 9-inch ceramic or glass pie dish with cooking spray.
- Lightly dust a work surface with the flour.
- Add 1 of the pie crusts to the prepared work surface and using a rolling pin, roll it out into a 12-inch circle. Save the remaining pie crust for another use.
- Fit the pie crust into the prepared pie dish, crimping the edges.
- Cut and fit a sheet of parchment paper inside the pie crust.
- Place pie weights on the parchment paper on the pie crust.
- Transfer the pie dish to a baking sheet.
- Bake the pie crust for 10 minutes.
- Transfer the pie dish from the oven and remove the pie weights and the parchment paper from the crust.
- Bake the pie crust again until lightly golden, about 3 minutes.
- Transfer the pie dish from the oven and allow it to cool for 10 minutes.
- Reduce the oven temperature to 325 degrees F.
- In a large glass measuring cup, add the eggs, the half-and-half, the sugar, the salt, and 1/8 teaspoon of the nutmeg and whisk to combine.
- Pour the egg mixture into the cooled pie crust.
- Bake the pie until the filling is golden, set around the edges, and slightly jiggly in the middle, about 50-55 minutes. If the edges of the pie crust start to brown too quickly, cover the edges of the pie crust with foil.
- Transfer the pie to a wire rack and allow the pie to cool completely, about 30 minutes.
- Sprinkle the pie evenly with the remaining nutmeg.
- Chill the pie in the refrigerator until cold, about 1 hour.
- Slice and serve.
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