Description
Creamy, silky, and kissed with nutmeg, this custard pie is an elegant yet nostalgic dessert perfect for Christmas Eve gatherings.
Ingredients
1 9-inch pie crust, blind baked
3 large eggs
2 cups whole milk
1/4 cup heavy cream
2/3 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
Freshly grated nutmeg, for topping
Whipped cream, for serving
Instructions
1. Preheat the oven to 325°F.
2. In a mixing bowl, whisk together the eggs, milk, cream, sugar, vanilla extract, and salt until fully combined.
3. Strain the custard mixture through a fine mesh sieve into a clean bowl to remove any egg solids.
4. Pour the mixture into the fully blind-baked pie crust.
5. Place the pie on a lower rack and bake for 45–50 minutes, or until the edges are set and the center jiggles slightly when nudged.
6. Remove the pie from the oven and immediately grate fresh nutmeg over the surface while it’s still warm.
7. Let the pie cool at room temperature for 1 hour, then chill in the refrigerator for at least 3 hours before slicing.
8. Serve chilled with whipped cream and a sprinkle of cinnamon, if desired.
Notes
Do not skip straining the custard—this ensures the final texture is silky smooth.
Always blind bake the crust to avoid a soggy bottom.
Grate nutmeg on top after baking for the most aromatic finish.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 140mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 110mg
Keywords: custard pie, Christmas dessert, holiday pie