Best 5 Classic Egg Custard Pie With Nutmeg Recipes
Indulge in the classic delight of Egg Custard Pie with Nutmeg, a timeless dessert that captivates hearts with its creamy, velvety texture and symphony of flavors. This traditional pie showcases a rich custard filling nestled in a flaky, golden-brown crust, delicately infused with the warm, aromatic notes of nutmeg. As the spoon glides through the tender custard, a chorus of flavors dances on the palate, creating a harmonious balance of sweetness, creaminess, and a hint of spice. Whether served as a comforting treat after a hearty meal, as a centerpiece at a special gathering, or simply as a moment of pure indulgence, this classic Egg Custard Pie with Nutmeg promises an unforgettable culinary experience.
**Explore Variations and Adaptations:**
1. **Classic Egg Custard Pie:** Embrace the traditional recipe with step-by-step instructions for creating a perfect custard filling, encased in a buttery, flaky crust.
2. **Spiced Egg Custard Pie:** Elevate the pie with a medley of warming spices, such as cinnamon, ginger, and cardamom, adding depth and complexity to the custard's flavor profile.
3. **Citrus Egg Custard Pie:** Introduce a burst of citrusy brightness with freshly squeezed lemon or orange juice, cutting through the richness of the custard for a refreshing twist.
4. **Chocolate Egg Custard Pie:** Satisfy chocolate cravings with a luscious chocolate custard filling, complemented by a crisp graham cracker crust for a decadent treat.
5. **Berry Swirl Egg Custard Pie:** Create a stunning visual and taste sensation by swirling fresh berries, such as blueberries, raspberries, or strawberries, into the custard filling, resulting in a vibrant and flavorful pie.
With these recipes, you'll have a collection of Egg Custard Pies that cater to various preferences and occasions, ensuring there's a perfect pie for every moment.
EGG CUSTARD PIE III
I'm 78, and this was my grandmother's pie. Good served warmed up with whipped cream and a dash of nutmeg on top, or great served cold.
Provided by Pat
Categories Desserts Pies Custard and Cream Pie Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Bake pie shell at 400 degrees F (205 degrees C) for 5 minutes. Set aside.
- Combine melted butter or margarine, sugar, flour, milk, vanilla, and nutmeg. Add beaten eggs, and blend well. Pour filling into partially baked pie shell.
- Bake at 325 degrees F (165 degrees C) for 45 to 55 minutes, or until an inserted knife comes out clean. Do not overcook.
Nutrition Facts : Calories 313.1 calories, Carbohydrate 38.5 g, Cholesterol 87.4 mg, Fat 15.8 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 6.5 g, Sodium 196.6 mg, Sugar 26.7 g
CLASSIC CUSTARD PIE RECIPE
This creamy classic custard pie is an elegant dessert that's deliciously light and easy to make ahead of time. So, dig in!
Provided by Cheryl Najafi
Categories Dessert
Time 1h15m
Number Of Ingredients 7
Steps:
- Beat eggs in a large mixing bowl with vanilla, sugar and salt then stir in milk.
- Pour mixture through a strainer into an unbaked pie crust and sprinkle with your choice of spice.
- Bake at 425 degrees for 10 minutes then lower the heat to 325 degrees and continue to bake for 50-55 minutes. The edges will be set but the center will still be wiggly. Do not allow filling to bubble.
- Chill 4 hours or overnight.
Nutrition Facts : Calories 321 kcal, Carbohydrate 40 g, Protein 8 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 146 mg, Sodium 278 mg, Fiber 1 g, Sugar 29 g, UnsaturatedFat 7 g, ServingSize 1 serving
EGG CUSTARD PIE
This homey, old-fashioned pie deserves a comeback not only because it's delicious, but also because it's so easy to pull off. The silky smooth custard (made with eggs and half-and-half) filling is baked until the top is set but the center is still slightly jiggly, for the perfect texture. Save time and use a store-bought refrigerated piecrust or use your favorite homemade pastry crust recipe.
Provided by Marianne Williams
Time 2h5m
Yield 8 (serving size: 1 slice)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Roll piecrust into a 12-inch circle on a lightly floured surface. Fit piecrust inside a 9-inch ceramic or glass pie dish lightly sprayed with cooking spray; crimp edges. Cut and fit a sheet of parchment paper inside piecrust; fill with pie weights. Transfer to a baking sheet; bake in preheated oven 10 minutes. Remove parchment paper and pie weights. Return piecrust to oven; bake 3 minutes. Let cool slightly, about 10 minutes.
- Whisk together eggs, half-and-half, sugar, salt, and 1/8 teaspoon of the nutmeg in a large liquid measuring cup. Pour mixture into cooled piecrust. Reduce oven temperature to 325°F, and continue baking until pie is golden, set around the edges, and slightly jiggly in the middle, 50 to 55 minutes, covering edges of piecrust with aluminum foil if needed to prevent overbrowning. Transfer to a wire rack; let cool completely, about 30 minutes. Sprinkle with remaining 1/8 teaspoon nutmeg. Chill until cold, about 1 hour.
CLASSIC EGG CUSTARD PIE WITH LOTS OF NUTMEG
Old-fashioned yet quietly innovative, this custard pie juxtaposes two ordinarily opposing forces -- satisfyingly creamy and ethereally light -- within a single filling. It's also unsparing with the spice and all the better as a result.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to a 1/8-inch-thick round. Fit into a 9-by-2-inch round fluted tart pan with a removable bottom. Line with parchment, and fill shell with pie weights or dried beans. Bake for 12 minutes. Remove beans and parchment, and bake until golden brown, about 25 minutes. Let cool completely in pan on a wire rack.
- With the tip of a paring knife, scrape seeds from vanilla bean into a saucepan, and add pod. Add cream and milk, and bring to a simmer. Remove pan from heat, and cover. Let stand for 10 minutes.
- Whisk together yolks and granulated sugar in a large bowl until pale and thick, about 2 minutes. Still whisking, add warm cream mixture in a slow, steady stream. Add arrowroot and nutmeg. Whisk until smooth. Strain through a fine sieve into cooled crust. Skim foam from surface.
- Bake until edges of filling are set but center is still slightly wobbly, about 40 minutes. Let cool completely in pan on a wire rack. Refrigerate for at least 4 hours (or overnight). Before serving, unmold, sprinkle with nutmeg, and dust with confectioners' sugar.
CLASSIC CUSTARD PIE
An absolute classic, this Custard Pie has a silky smooth egg custard filling made from eggs, milk, and cream that is baked up in a buttery sweet crumbly pie crust.
Provided by Kelli Avila
Categories Sweet Pie
Time 1h30m
Number Of Ingredients 13
Steps:
- Add the flour, powdered sugar, and salt to the bowl of a food processor, and pulse until well combined. Add in the butter and pulse 5-7 times, or until the butter is broken down into tiny pebbles.
- With the motor running, add in the egg and let the dough process until it forms together into a cohesive ball around the blade, about 1 minute.
- Transfer the dough to a work surface dusted with flour.
- Roll out the pie dough to an 11″ circle and line a 9" pie plate, crimp the edges as desired.
- Transfer the dough to the freezer to chill while you preheat the oven.
- Preheat the oven to 375 and place a rack on the lower and a rack in the middle part of the oven.
- Line the pie dough with a parchment round piece of paper and then add pie weights (or dry rice or beans or lentils), making sure to push pie weights to the edges. Bake for 25 minutes on the lower rack, then remove the parchment and pie weights and bake for an additional 5 minutes, or until the bottom of the pie crust looks dry. Set aside until ready to use.
- Lower the heat to 325º.
- Whisk together the sugar, salt, eggs and yolks. Add in the milk, cream and vanilla and whisk to combine.
- Strain the mixture twice through a fine-mesh strainer, removing any coagulated bits of egg.
- Carefully pour the filling into the baked pie shell. Grate about ½ teaspoon nutmeg over the top of the pie.
- Bake on the middle rack for 40-45 minutes, or until the custard has set nearly all the way through, with a slight wobble in the middle. The pie should have a temperature of 180ºF.
- 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.
- The pie can be baked up to 1 day ahead of time.
Tips:
- For a richer flavor, use half-and-half or cream instead of milk.
- Add a teaspoon of vanilla extract or almond extract for extra flavor.
- For a nutmeg-forward flavor, use freshly grated nutmeg.
- If you don't have a nutmeg grater, you can use pre-ground nutmeg, but it will not be as flavorful.
- Bake the pie until the center is just set. Overbaking will make the custard tough.
- Let the pie cool completely before serving. This will allow the custard to firm up.
- Serve the pie with whipped cream, fresh fruit, or ice cream.
Conclusion:
This classic egg custard pie with nutmeg is a delicious and easy-to-make dessert. It's perfect for any occasion, from a family dinner to a potluck. With its creamy custard filling and flaky crust, this pie is sure to be a hit. So next time you're looking for a classic dessert, give this egg custard pie a try. You won't be disappointed.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
