Instructions
- Preheat oven to 400°F (200°C).
- Brush the unbaked pie crust with beaten egg white and bake for 7–8 minutes. Let cool for 10 minutes.
- In a large bowl, whisk together the remaining eggs, sugar, salt, cinnamon, vanilla, heavy cream, milk, and any leftover beaten egg white.
- Pour the custard mixture into the baked and cooled pie crust. Sprinkle the top with nutmeg.
- Loosely wrap the edges of the pie with foil to prevent burning.
- Bake in the preheated oven for 35–45 minutes, or until the custard is set and slightly golden on top.
- Allow the pie to cool completely at room temperature.
- Store in the refrigerator until ready to serve. Slice and enjoy chilled.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 8
- Difficulty: Easy
Variations & Substitutions
- Add a tablespoon of bourbon or rum to the custard for a subtle adult twist.
- Sprinkle a light layer of sugar on top before baking for a slightly caramelized finish.
- Use half-and-half instead of heavy cream for a lighter version.
- Top with fresh berries or a dollop of whipped cream before serving.
Serving Suggestions
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