Eggless Custard Pie
This eggless custard pie offers a smooth, classic dessert with a delicate crust and satisfying flavor, making it worth sharing.
Equipment
- 9-inch pie plate
- pie weights
Ingredients
For The Crust
- 1 1/4 cups All-Purpose Flour
- 1 tbsp Granulated Sugar
- 1/2 tsp Fine Salt
- 1/2 cup Unsalted Butter, Cold And Cubed
- 3 tbsp Ice Water
For The Filling
- 2 1/2 cups Whole Milk
- 1/2 cup Heavy Cream
- 2/3 cup Granulated Sugar
- 1/4 cup Cornstarch
- 2 tbsp All-Purpose Flour
- 2 tbsp Unsalted Butter
- 2 tsp Vanilla Extract
- 1/4 tsp Ground Nutmeg
- 1/8 tsp Fine Salt
Instructions
- Mix the all-purpose flour, granulated sugar, and fine salt for the crust. Work in the cold butter until the mixture has pea-size pieces, then add the ice water and mix just until the dough holds together. Flatten into a disk and chill for 30 minutes.
- Roll the dough into a 12-inch circle and fit it into a 9-inch pie plate. Chill for 15 minutes, then line with parchment and pie weights. Bake at 375°F for 18 minutes, remove the weights, and bake for 8 to 10 minutes more until lightly golden.
- Whisk 1/2 cup of the whole milk with the cornstarch and all-purpose flour until smooth. Add the remaining milk, heavy cream, granulated sugar, and fine salt.
- Cook the filling over medium heat, whisking constantly, until thick and bubbling. Continue cooking for 1 minute, then remove from the heat and whisk in the butter and vanilla extract.
- Pour the hot custard into the baked crust and smooth the top. Sprinkle evenly with the ground nutmeg.
- Bake the filled pie at 325°F for 15 minutes to set the surface. Cool to room temperature, then refrigerate for at least 4 hours before serving.
Nutrition
Serving: 1servingCalories: 390kcalCarbohydrates: 41gProtein: 5gFat: 22g
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