This homey, outdated-fashioned pie deserves a comeback not only simply because it’s tasty, but also simply because it’s so straightforward to pull off. The silky smooth custard (manufactured with eggs and half-and-half) filling is baked until finally the leading is set but the center is nevertheless somewhat jiggly, for the ideal texture. Save time and use a retailer-bought refrigerated piecrust or use your preferred homemade pastry crust recipe.
- 1/2 (14.1-oz.) pkg. refrigerated piecrusts
- All-purpose flour, for function surface
- Cooking spray
- 4 huge eggs, beaten
- two cups half-and-half
- 3/four cup granulated sugar
- 1/eight teaspoon kosher salt
- one/4 teaspoon freshly ground nutmeg, divided
How to Make It
Preheat oven to 400°F. Roll piecrust into a twelve-inch circle on a lightly floured surface. Fit piecrust within a 9-inch ceramic or glass pie dish lightly sprayed with cooking spray crimp edges. Cut and fit a sheet of parchment paper within piecrust fill with pie weights. Transfer to a baking sheet bake in preheated oven ten minutes. Eliminate parchment paper and pie weights. Return piecrust to oven bake three minutes. Allow awesome somewhat, about ten minutes.
Whisk with each other eggs, half-and-half, sugar, salt, and one/eight teaspoon of the nutmeg in a massive liquid measuring cup. Pour mixture into cooled piecrust. Decrease oven temperature to 325°F, and continue baking till pie is golden, set around the edges, and somewhat jiggly in the middle, 50 to fifty five minutes, covering edges of piecrust with aluminum foil if required to avert overbrowning. Transfer to a wire rack allow awesome fully, about thirty minutes. Sprinkle with remaining one/eight teaspoon nutmeg. Chill right up until cold, about 1 hour.