Ingredients
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1 (9-inch) single unbaked pie crust
Egg Custard Filling:
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4 large eggs
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½ cup white sugar
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2 teaspoons vanilla extract
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2 cups milk
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1 pinch ground nutmeg, or to taste
Directions
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Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
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Place pastry into a 9-inch pie plate so it covers the bottom and the sides. Crimp edge, if desired.
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Line the bottom of pastry with foil or parchment and fill with dried beans or pie weights. Bake in the preheated oven for 8 minutes.
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Remove lining and beans or weights; continue baking until crust is set and dry, about 5 minutes. Reduce oven temperature to 350 degrees F. Let pastry cool about 10 minutes while preparing filling.
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To make egg custard filling: Beat eggs and sugar in a bowl with an electric mixer until combined. Beat in vanilla. Gradually stir in milk until fully incorporated.
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Pour custard mixture over partially baked crust. Note that the crust will be full.
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Sprinkle nutmeg over the filling. Bake in the preheated oven until custard is set and a sharp knife inserted near the center comes out clean, about 40 minutes. Cover edge of pastry with foil for the last 15 minutes of baking to prevent overbrowning.
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Cool completely before serving, about 1 hour.
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Nutrition Facts (per serving)
338 | Calories |
16g | Fat |
41g | Carbs |
7g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 338 | |
% Daily Value * | |
Total Fat 16g | 20% |
Saturated Fat 6g | 29% |
Cholesterol 96mg | 32% |
Sodium 270mg | 12% |
Total Carbohydrate 41g | 15% |
Dietary Fiber 1g | 4% |
Total Sugars 17g | |
Protein 7g | 15% |
Vitamin C 0mg | 0% |
Calcium 97mg | 7% |
Iron 1mg | 7% |
Potassium 171mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.