Description
This creamy nutmeg pie is an indulgent dessert perfect for any occasion. Its rich custard texture is accentuated by the warmth of nutmeg and vanilla.
Ingredients
Scale
- 1 unbaked pie crust (9½-inch pan)
- 1 cup granulated sugar
- 6 large eggs, at room temperature
- 2 teaspoons vanilla extract
- ¼ teaspoon ground nutmeg
- 3 cups whole milk, at room temperature
- ⅛ teaspoon ground nutmeg, for garnish
Instructions
- Preheat your oven to 350°F. Lightly spray a 9½-inch pie pan with nonstick spray. Place the unbaked pie crust in the pan, gently pressing it against the bottom and sides.
- In a large bowl, whisk together the sugar, eggs, ¼ teaspoon of nutmeg, and vanilla extract. Whisk vigorously for 2 minutes until the mixture is pale and slightly thickened.
- Slowly pour in the room-temperature milk while continuing to whisk. Whisk for another 3 minutes, until the mixture is completely smooth and well-combined. If you see any lumps, pour the custard through a fine-mesh sieve.
- Carefully pour the custard mixture into the prepared pie shell. Sprinkle the remaining ⅛ teaspoon of nutmeg lightly over the top.
- Place the pie on the center rack of your preheated oven and bake for 1 hour and 15 minutes, or until mostly set. To check for doneness, perform the ‘jiggle test’: gently shake the pie pan. The very center should have a slight jiggle, while the outer edges are firm.
- Remove the pie from the oven and let it cool completely on a wire rack. Once at room temperature, chill it in the refrigerator for at least 4 hours, or overnight, before slicing and serving.
Notes
- Letting the pie chill overnight enhances the flavors.
- For a presentation touch, serve with whipped cream.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Desserts
- Method: bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 18g
- Sodium: 230mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 130mg