Classic Custard Pie With Nutmeg Recipes

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CLASSIC CUSTARD PIE RECIPE



Classic Custard Pie Recipe image

This creamy classic custard pie is an elegant dessert that's deliciously light and easy to make ahead of time. So, dig in!

Provided by Cheryl Najafi

Categories     Dessert

Time 1h15m

Number Of Ingredients 7

1 pie crust (deep-dish store-bought )
5 large eggs
3 cups whole milk
1 Tbsp pure vanilla extract
1 cup granulated sugar
1/4 tsp salt
1 sprinkle nutmeg (cinnamon or mace)

Steps:

  • Beat eggs in a large mixing bowl with vanilla, sugar and salt then stir in milk.
  • Pour mixture through a strainer into an unbaked pie crust and sprinkle with your choice of spice.
  • Bake at 425 degrees for 10 minutes then lower the heat to 325 degrees and continue to bake for 50-55 minutes. The edges will be set but the center will still be wiggly. Do not allow filling to bubble.
  • Chill 4 hours or overnight.

Nutrition Facts : Calories 321 kcal, Carbohydrate 40 g, Protein 8 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 146 mg, Sodium 278 mg, Fiber 1 g, Sugar 29 g, UnsaturatedFat 7 g, ServingSize 1 serving

CLASSIC EGG CUSTARD PIE WITH LOTS OF NUTMEG



Classic Egg Custard Pie with Lots of Nutmeg image

Old-fashioned yet quietly innovative, this custard pie juxtaposes two ordinarily opposing forces -- satisfyingly creamy and ethereally light -- within a single filling. It's also unsparing with the spice and all the better as a result.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 10

All-purpose flour, for surface
Sweet Pastry Dough for Custard Pie
1 vanilla bean, halved lengthwise
2 cups heavy cream
2 cups whole milk
12 large egg yolks, room temperature
1/2 cup granulated sugar
2 teaspoons arrowroot
1/4 teaspoon freshly grated nutmeg, plus more for sprinkling
Confectioners' sugar, for dusting

Steps:

  • Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to a 1/8-inch-thick round. Fit into a 9-by-2-inch round fluted tart pan with a removable bottom. Line with parchment, and fill shell with pie weights or dried beans. Bake for 12 minutes. Remove beans and parchment, and bake until golden brown, about 25 minutes. Let cool completely in pan on a wire rack.
  • With the tip of a paring knife, scrape seeds from vanilla bean into a saucepan, and add pod. Add cream and milk, and bring to a simmer. Remove pan from heat, and cover. Let stand for 10 minutes.
  • Whisk together yolks and granulated sugar in a large bowl until pale and thick, about 2 minutes. Still whisking, add warm cream mixture in a slow, steady stream. Add arrowroot and nutmeg. Whisk until smooth. Strain through a fine sieve into cooled crust. Skim foam from surface.
  • Bake until edges of filling are set but center is still slightly wobbly, about 40 minutes. Let cool completely in pan on a wire rack. Refrigerate for at least 4 hours (or overnight). Before serving, unmold, sprinkle with nutmeg, and dust with confectioners' sugar.

CLASSIC CUSTARD PIE



Classic Custard Pie image

An absolute classic, this Custard Pie has a silky smooth egg custard filling made from eggs, milk, and cream that is baked up in a buttery sweet crumbly pie crust.

Provided by Kelli Avila

Categories     Sweet Pie

Time 1h30m

Number Of Ingredients 13

1-1/2 cups (180 grams) all-purpose flour
1/4 cup (30 grams) powdered sugar
½ teaspoon salt
1/2 cup (113 grams) unsalted butter
1 large egg
3/4 cup (150 grams) granulated sugar
1/4 teaspoon salt
2 large eggs
2 large egg yolks
1-1/2 cups (340 grams) whole milk
1 cup (227 grams ) heavy cream
2 teaspoons vanilla extract
Freshly grated nutmeg

Steps:

  • Add the flour, powdered sugar, and salt to the bowl of a food processor, and pulse until well combined. Add in the butter and pulse 5-7 times, or until the butter is broken down into tiny pebbles.
  • With the motor running, add in the egg and let the dough process until it forms together into a cohesive ball around the blade, about 1 minute.
  • Transfer the dough to a work surface dusted with flour.
  • Roll out the pie dough to an 11″ circle and line a 9" pie plate, crimp the edges as desired.
  • Transfer the dough to the freezer to chill while you preheat the oven.
  • Preheat the oven to 375 and place a rack on the lower and a rack in the middle part of the oven.
  • Line the pie dough with a parchment round piece of paper and then add pie weights (or dry rice or beans or lentils), making sure to push pie weights to the edges. Bake for 25 minutes on the lower rack, then remove the parchment and pie weights and bake for an additional 5 minutes, or until the bottom of the pie crust looks dry. Set aside until ready to use.
  • Lower the heat to 325º.
  • Whisk together the sugar, salt, eggs and yolks. Add in the milk, cream and vanilla and whisk to combine.
  • Strain the mixture twice through a fine-mesh strainer, removing any coagulated bits of egg.
  • Carefully pour the filling into the baked pie shell. Grate about ½ teaspoon nutmeg over the top of the pie.
  • Bake on the middle rack for 40-45 minutes, or until the custard has set nearly all the way through, with a slight wobble in the middle. The pie should have a temperature of 180ºF.
  • Remove the pie from the oven, and place it on a rack to cool. When it's completely cool, refrigerate until you're ready to serve.
  • The pie can be baked up to 1 day ahead of time.

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