📝 About This Recipe
This timeless classic is the epitome of comfort, featuring a silky-smooth, wobble-perfect custard nestled in a buttery, flaky crust. Often associated with American farmhouse kitchens, this pie relies on the simple elegance of farm-fresh eggs and heavy cream to create a rich, melt-in-your-mouth texture. A generous dusting of freshly grated nutmeg provides the signature aromatic finish that makes every bite nostalgic and deeply satisfying.
🥗 Ingredients
For the All-Butter Crust
- 1 1/2 cups All-purpose flour (chilled)
- 1/2 cup Unsalted butter (cold, cubed into small pieces)
- 1 tablespoon Granulated sugar
- 1/2 teaspoon Fine sea salt
- 3-4 tablespoons Ice water (as needed)
For the Custard Filling
- 4 Large eggs (at room temperature)
- 1 1/2 cups Whole milk (warmed slightly)
- 1 cup Heavy cream (warmed slightly)
- 3/4 cup Granulated sugar
- 2 teaspoons Pure vanilla extract (high quality)
- 1/4 teaspoon Salt
- 1/2 teaspoon Whole nutmeg (freshly grated for the top)
👨🍳 Instructions
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1
Prepare the dough by pulsing flour, sugar, and salt in a food processor, then adding cold butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough just holds together.
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2
Wrap the dough in plastic wrap, flatten into a disc, and refrigerate for at least 1 hour to allow the gluten to relax and the butter to firm up.
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3
Preheat your oven to 400°F (200°C). Roll out the chilled dough on a lightly floured surface to a 12-inch circle and drape it into a 9-inch deep-dish pie plate.
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4
Trim the edges, leaving a 1-inch overhang, then fold under and crimp the edges decoratively. Prick the bottom with a fork.
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5
Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 12-15 minutes, then remove weights and bake for another 5 minutes until the bottom is set but not browned.
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6
Reduce the oven temperature to 325°F (165°C). This lower temperature is crucial for a smooth, non-rubbery custard.
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7
In a large mixing bowl, gently whisk the room-temperature eggs with the sugar, vanilla, and salt. Do not over-beat; you want to avoid creating excess air bubbles.
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8
In a small saucepan, combine the milk and heavy cream. Heat over medium until it just begins to simmer, then remove from heat.
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9
Slowly temper the eggs by pouring a thin stream of the warm milk mixture into the egg mixture while whisking constantly.
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10
Strain the custard through a fine-mesh sieve into a clean pitcher. This removes any bits of cooked egg and ensures a perfectly silky texture.
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11
Place the par-baked pie shell on the oven rack, then carefully pour the custard into the shell. This prevents spilling while moving the pie.
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12
Freshly grate a generous layer of nutmeg over the entire surface of the custard.
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13
Bake for 40-45 minutes. The pie is done when the edges are set but the center still has a slight, gelatinous wobble when gently shaken.
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14
Transfer to a wire rack and cool completely at room temperature for at least 2 hours. The custard will continue to set as it cools.
💡 Chef's Tips
Always use room temperature eggs to ensure they incorporate smoothly into the warm dairy. Straining the custard through a fine-mesh sieve is the secret to a professional, bubble-free finish. To prevent a soggy bottom, make sure your par-baked crust is completely sealed; you can brush it with a little egg white before the final bake. Don't overbake! If the center puffs up, it has been in too long and may weep liquid as it cools. Use freshly grated nutmeg rather than pre-ground; the aromatic oils are much more potent and flavorful.
🍽️ Serving Suggestions
Serve a slice at room temperature with a dollop of lightly sweetened whipped cream. Pair with a glass of chilled dessert wine or a crisp glass of cold milk. A side of fresh tart berries, like raspberries or blackberries, cuts through the richness beautifully. Enjoy alongside a hot cup of Earl Grey tea for a sophisticated afternoon treat. For a modern twist, drizzle a tiny bit of salted caramel sauce over the plate.