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Egg Custard Pie
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Egg Custard Pie

Course Dessert, Pie
Cuisine American, Southern
Keyword easy-custard-recipes, egg-custard-pie
Prep Time 5 minutes
Cook Time 55 minutes
Cooling time 8 hours
Total Time 9 hours
Servings 8 slices
Calories 360kcal

Ingredients

  • 1 9 inch deep dish pie shell frozen or homemade
  • 2 cups half and half or cream divided
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • 1/8 tsp ground nutmeg plus additional for top
  • 1/4 cup cornstarch

Instructions

  • Preheat the oven to 375°F. Place pie crust on a baking sheet. Dock the crust using a fork. Line with parchment or foil and adding beans or pie weights. Parbake for 8 minutes. Remove weights and set aside to cool slightly. Lower oven temp to 325°F.
  • In a mixing bowl, whisk together 1 3/4 cup half and half, sugar, eggs, vanilla, salt and nutmeg.
  • In a separate bowl, whisk 1/4 cup cornstarch and 1/4 cup half and half until smooth. Gradually whisk into the custard until fully blended.
  • Pour into pie shell. Dust top with additional nutmeg.
  • Bake for 30 minutes, then check top and edges for over browning. Lay a piece of foil on top, if needed.
  • Continue to bake another 20-30 minutes or until the center is set but, still jiggles when gently shaken.
  • Cool to room temperature on a cooling rack, then chill overnight before cutting.
  • Serve with a dollop of whipped cream, if desired. Store leftovers chilled.

Nutrition

Serving: 1serving | Calories: 360kcal | Carbohydrates: 45g | Protein: 7g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 233mg | Potassium: 140mg | Fiber: 1g | Sugar: 25g | Vitamin A: 349IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 1mg