Rich, Silky Custard Pie (Cook's Country)

By zircon50

Most recipes suggest prebaking the pie shell and this can be done ahead — but when you are almost ready with the custard filling, pop the pie shell in a 375-degree oven for 5 minutes, before the custard is poured into it.

That’s the secret for a crisp, unsoaked crust.

Ingredients

• 2 cups whole milk
• 1 cup heavy cream
• 3 large eggs
• 2/3 cup sugar
• 3 Tbsps. cornstarch
• 2 tsps. vanilla extract
• 1/4 tsp. fresh grated nutmeg
• 1/8 tsp. salt
• 1 prebaked 9-inch pie shell
• .

Preparation

Step 1

Heat oven to 375 degrees. Heat milk and cream in a medium saucepan over medium-low heat until steaming — about 6 minutes.

Whisk together the eggs, sugar, cornstarch, vanilla, nutmeg and salt in a medium bowl.

Heat your prebaked pie shell in the oven until hot for 5 minutes.

Meanwhile, whisk steaming milk and cream into the egg and cornstarch mixture in a slow steady stream. Return egg and milk mixture to saucepan and cook on medium low, stirring constantly with a wooden spoon until the custard begins to thicken and forms a ridge on tip of the spoon when bottom of pan is scraped and spoon is lifted.

Leaving the pie plate on the oven rack, pour the custard into the hot pie shell. Bake until custard has set around edges, but jiggles slightly in the center when shaken. (12-15 minutes) Cool to room temperature before serving