Recipe Background
Mercy, there just isn't anything better! Grandma's Favorite Egg Pie will bring you back to Saturday afternoon in her kitchen. A creamy, sweet, pudding-like filling is baked in a flaky crust until golden and topped with a little nutmeg for a down-home taste straight from the past. Grandma's Favorite Egg Pie was a staple at every gathering, and we can't wait to get a taste of all that we've been missing. Enjoy!
Mercy, there just isn't anything better! Grandma's Favorite Egg Pie will bring you back to Saturday afternoon in her kitchen. A creamy, sweet, pudding-like filling is baked in a flaky crust until golden and topped with a little nutmeg for a down-home taste straight from the past. Grandma's Favorite Egg Pie was a staple at every gathering, and we can't wait to get a taste of all that we've been missing. Enjoy!
Ingredients
For the crust:
- 1 1/4 cups all-purpose flour plus more, to taste, for dusting a work surface
- 1 teaspoon granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter cold and cubed
- 1/4 cup cold water plus more, to taste
For the filling:
- 1 cup whole milk
- 1/4 cup unsalted butter
- 3 large eggs room temperature
- 1 cup granulated sugar
- 1 1/2 tablespoons all-purpose flour
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon ground nutmeg plus more, to taste, for garnish
Directions
- In a large bowl, add 1 1/4 cups of the flour, 1 teaspoon of the granulated sugar, and the salt and whisk to combine.
- Add 1/2 cup of the cold butter to the flour mixture and use a pastry cutter to cut it in until various-sized crumbs form.
- Slowly add 1/4 cup of the water to the dough mixture and use your hands to mix until it forms together. If the dough is not coming together, add more of the extra water, as needed.
- Shape the dough into a ball and tightly wrap it with plastic wrap.
- Place the dough ball in the refrigerator and let it chill until it is cold, about 45-55 minutes.
- In a medium saucepan over medium-low heat, add the milk and the remaining butter and cook, undisturbed, about 10 minutes.
- Transfer the saucepan to a wire rack and let the milk-butter mixture cool to room temperature, about 45 minutes.
- In a medium bowl, add the eggs, the remaining granulated sugar, 1 1/2 tablespoons of the flour, the vanilla extract, and 1/4 teaspoon of the ground nutmeg and whisk to combine.
- Add the cooled milk mixture to the filling mixture and whisk to combine. Set it aside.
- Preheat the oven to 425 degrees F.
- Use the extra flour to dust a work surface.
- Unwrap the dough and place it on the prepared work surface. Roll it out into a 1/4-inch-thick circle.
- In an ungreased, freezer-safe, 9-inch pie plate, add the dough circle and press it into the bottom and up the sides. Crimp the edges.
- Place the pie plate in the freezer and let the crust chill, about 10 minutes.
- Line the chilled crust with parchment paper and top with pie weights.
- Bake the crust, about 10 minutes.
- Transfer the pie plate to a wire rack. Remove the pie weights and discard the parchment paper from the crust. Let the crust cool, about 10 minutes.
- Reduce the oven temperature to 325 degrees F.
- Pour the filling into the cooled crust.
- Bake the pie until it is lightly browned and the center just slightly jiggles, about 35-40 minutes.
- Transfer the pie plate to a wire rack and let the pie cool completely, about 1 hour.
- Sprinkle the pie with the extra nutmeg.
- Slice and serve.
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