# Custard Pie

## Ingredients

- `1` pie crust, bottom only
- `340` g milk
- `227` g cream, heavy, whipping, light, or half-and-half, your choice
- `1/4` tsp salt
- `4` large eggs
- `131` g sugar
- `1` TBSP vanilla extract
- `1/4` tsp ground nutmeg

## Directions

- Start by combining the milk, cream, and salt in a medium-sized saucepan or microwave-safe bowl. Heat the mixture until small bubbles form around the edges, and steam starts to wisp from the surface; this is how you "scald" milk, if you've ever seen that technique mentioned.
- In a separate bowl, whisk together the eggs and sugar. Pour 1/4 of the hot milk/cream over the egg mixture, stirring well. Pour the egg mixture into the remaining hot milk/cream, stirring well. Pour the custard through a sieve, to strain out any possible bits of cooked egg. Stir in the vanilla extract.
- Pour the hot filling into the baked, cooled crust. Sprinkle the nutmeg evenly over the top. Cover the edges of the pie with a pie shield or strips of aluminum foil to prevent over-browning.
- Place the pie onto your oven's middle rack and bake it for 35 to 40 minutes, or until the custard is set at the edges but still a bit wobbly in the center. The temperature of the pie at the center should be between 170F and 180F.
- 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.
- Store any leftovers in the refrigerator for several days.

Servings: 8

Category: Desserts

Link: https://www.kingarthurbaking.com/recipes/custard-pie-recipe

Tags: Vegetarian