Description
The Cinnamon Nutmeg Custard Pie is a quintessential dessert that marries the heartwarming flavors of cinnamon and nutmeg with the rich, creamy texture of custard, all encased in a buttery, flaky pie crust. Ideal for any festive occasion or a cozy family dinner, this pie promises to be a delightful treat for those who cherish subtle spiced flavors in their desserts.
Ingredients
- 3 large eggs
- 2 cups whole milk
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 9-inch pie crust
Step-by-step Directions
1. Prepare the Oven and Pie Crust
Adjust your oven rack to the lowest position and preheat the oven to 325°F (163°C). Take your 9-inch pie crust and have it ready for the filling.
2. Mix the Filling
In a medium bowl, whisk together the eggs and milk. Gradually add the sugar, followed by the flour, cinnamon, nutmeg, and salt, continuing to whisk until the mixture is smooth and well combined.
3. Assemble the Pie
Pour the custard mixture into the unbaked pie crust. Ensure the mixture is evenly distributed within the crust.
4. Bake the Pie
Place the pie in the preheated oven and bake for about 50 minutes. The custard should set, and the crust should turn a golden brown.
5. Cooling
Once done, remove the pie from the oven and let it cool to room temperature. This allows the custard to set properly and makes the pie easier to slice.
Servings & Preparation Time
This recipe yields one 9-inch pie, which typically serves 8 people. The total preparation time is approximately 10 minutes, with a cooking time of 50 minutes.
Tips for Storage & Reheating
- Storing: The pie can be stored in the refrigerator for up to 4 days. Cover it loosely with aluminum foil or plastic wrap.
- Reheating: If you prefer to enjoy your pie warm, reheat it gently in the oven at 275°F (135°C) for about 10-15 minutes.
- Freezing: This custard pie can be frozen for up to a month. Wrap it securely with plastic wrap and then aluminum foil to avoid freezer burn. Thaw in the refrigerator overnight before reheating.
Conclusion
The Cinnamon Nutmeg Custard Pie stands out as a timeless dessert that effortlessly brings both flavor and comfort. With its simple ingredients and straightforward preparation steps, it showcases the elegance in classic home-baking. Whether served warm or chilled, each slice offers a creamy, spiced custard filling that pairs beautifully with the crisp pie crust, making it a guaranteed favorite in any gathering or a peaceful night in.
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Cinnamon Nutmeg Custard Pie
- Total Time: 1 hour
- Yield: 1 9-inch pie (8 servings) 1x
Description
The Cinnamon Nutmeg Custard Pie is a quintessential dessert that marries the heartwarming flavors of cinnamon and nutmeg with the rich, creamy texture of custard, all encased in a buttery, flaky pie crust. Ideal for any festive occasion or a cozy family dinner, this pie promises to be a delightful treat for those who cherish subtle spiced flavors in their desserts.
Ingredients
- 3 large eggs
- 2 cups whole milk
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 9-inch pie crust
Instructions
- Prepare the Oven and Pie Crust Adjust your oven rack to the lowest position and preheat the oven to 325°F (163°C). Take your 9-inch pie crust and have it ready for the filling.
- Mix the Filling In a medium bowl, whisk together the eggs and milk. Gradually add the sugar, followed by the flour, cinnamon, nutmeg, and salt, continuing to whisk until the mixture is smooth and well combined.
- Assemble the Pie Pour the custard mixture into the unbaked pie crust. Ensure the mixture is evenly distributed within the crust.
- Bake the Pie Place the pie in the preheated oven and bake for about 50 minutes. The custard should set, and the crust should turn a golden brown.
- Cooling Once done, remove the pie from the oven and let it cool to room temperature. This allows the custard to set properly and makes the pie easier to slice.
- Prep Time: 10 minutes
- Cook Time: 50 minutes