EGG CUSTARD PIE

This homey, old-fashioned cake needs a comeback not just because it’s scrumptious, but additionally because it’s very easy to drag off. The smooth smooth custard (created using eggs and half-and-half) filling is baked before the top is placed however the center continues to be slightly jiggly, for that perfect texture. Save your time and employ an outlet-bought refrigerated piecrust or make use of your favorite homemade pastry crust recipe.

Ingredients

• 1/2 (14.1-oz.) pkg. refrigerated piecrusts
• All-purpose flour, for work surface
• Cooking spray
• 4 large eggs, beaten
• 2 cups half-and-half
• 3/4 cup granulated sugar
• 1/8 teaspoon kosher salt
• 1/4 teaspoon freshly ground nutmeg, divided

Steps to make It

Preheat oven to 400°F. Roll piecrust right into a 12-inch circle on the gently floured surface. Fit piecrust in the 9-inch ceramic or glass cake dish gently sprayed with cooking spray crimp edges. Cut and fit a sheet of parchment paper inside piecrust fill with cake weights. Transfer to some baking sheet bake in preheated oven ten minutes. Remove parchment paper and cake weights. Return piecrust to oven bake 3 minutes. Let awesome slightly, about ten minutes.
Whisk together eggs, half-and-half, sugar, salt, and 1/8 teaspoon from the nutmeg inside a large liquid calculating cup. Pour mixture into cooled piecrust. Reduce oven temperature to 325°F, and continue baking until cake is golden, set round the edges, and slightly jiggly in the centre, 50 to 55 minutes, covering edges of piecrust with aluminum foil as needed to avoid overbrowning. Transfer to some wire rack let awesome completely, about half an hour. Sprinkle with remaining 1/8 teaspoon nutmeg. Chill until cold, about one hour.