Southern Egg Custard Pie

 Egg custard pie 

Ingredients

• 9-inch pie crust
• 4 eggs
• 2 cups half and half
• 3/4 cup granulated sugar
• 1/8 tsp. salt
• 1/4 tsp. ground nutmeg (plus some to sprinkle on top)

Make Recipe Momma’s pie ❤️

Instructions

Preheat your oven to 400-degrees

1. Poke holes, with a fork, in the bottom and sides of your room temperature pie crust.
2. Place a pie shield or aluminum foil around the top edges of the crust.
3. Bake the crust for 10 minutes and set aside. (After the pie cools, place it on a cookie sheet covered in aluminum foil).

Lower oven temperature to 325-degrees

1. In a medium-sized bowl, add the eggs and beat.
2. Next, pour the half and half, salt, sugar, and nutmeg into the bowl and mix well.
3. Pour mixture into the pie shell and bake for 50-55 minutes at 325-degree temperature.
4. After the pie cooks, allow it to cool in the refrigerator for at least one hour.

Equipment

For Flaky pie crust 

Chilled Mixing Bowl
Pastry Blender
Pastry Mat
Rolling Pin

Ingredients 

1 ¼ cups all-purpose flour
½ teaspoon sugar
¼ teaspoon salt
½ cup butter chilled and grated
¼ cup ice water

Instructions

• Chill the butter until it’s very cold, then grate it with a cheese grater. Put it back in the fridge while you move to the next step.
• In a large bowl, combine flour, sugar and salt.
• Using a pastry blender or your hands, cut in butter until mixture resembles coarse crumbs.
• Add the ice water a tablespoon at a time, just enough to form the dough into a ball.
• Flatten the dough a bit, wrap it tightly in plastic wrap and refrigerate 20 minutes(or for at least 10 minutes )
• Use the dough like you would any pie crust, roll it out on a pastry mat.
• Transfer it into the pie plate, if you’re making a single crust pie, trim and flute the edges , you know make it really pretty and poke the middle with a fork. Wrap in plastic wrap and return to fridge for 20 minutes or unless you are ready to use it right away