CUSTARD PIE
One 9-inch single-crust pie
Line a 9-inch pie pan, preferably glass, with:
- ½ recipe Basic Pie or Pastry Dough, or All-Butter Pie or Pastry Dough
Bake as directed in About Blind Baking Crusts. After removing the pie weights, glaze the crust with:
- 1 large egg yolk, beaten
Return the crust to the oven and bake until golden brown, 5 to 8 minutes. Reduce the oven temperature to 350°F.
While the crust bakes, prepare the filling. Whisk together in a large bowl just until blended:
- 3 large eggs
- 3 large egg yolks
- ½ cup (100g) sugar
- 1 teaspoon vanilla
- ⅛ teaspoon salt
Bring to a simmer in a medium saucepan over medium heat:
- 2 cups (460g) half-and-half or heavy cream
While gently whisking, gradually add the hot cream to the egg mixture. Strain through a fine-mesh sieve. Immediately pour the hot custard into the warm crust. If desired, dust the top with:
- (¼ to ½ teaspoon grated or ground nutmeg)
Bake until the center of the custard seems set but quivery, like gelatin, when the pan is nudged, 40 to 50 minutes. Let cool completely on a rack. Serve plain or with:
- Sugared fresh fruit
or garnished with:
- Chocolate shavings