Egg Custard Pie
Ingredients
- 1/2 (14.1-oz.) pkg. refrigerated piecrusts
- All-purpose flour, for work surface
- Cooking spray
- 4 large eggs, beaten
- 2 cups half-and-half
- 3/4 cup granulated sugar
- 1/8 teaspoon kosher salt
- 1/4 teaspoon freshly ground nutmeg, divided
Directions
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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.
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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
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