Ingredients
- 1 1/4 cups (160 g) all-purpose flour
- 1/2 tsp salt
- 1/2 cup (115 g) cold unsalted butter, cubed
- 3–4 tbsp ice water
- 1 cup (200 g) granulated sugar
- 4 large eggs
- 2 cups (480 ml) whole milk
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- Pinch of nutmeg (optional)
Instructions
- In a bowl, mix flour and salt. Cut in cold butter until the mixture resembles coarse crumbs.
- Add ice water, one tablespoon at a time, mixing until the dough holds together. Shape into a disc, wrap, and chill for at least 30 minutes.
- Roll out the dough on a floured surface and fit into a 9-inch pie pan. Trim edges and prick base with a fork.
- Pre-bake crust at 375°F (190°C) for 15 minutes. Remove and set aside.
- In a bowl, whisk together sugar and eggs until smooth. Add milk, vanilla, cinnamon, and nutmeg; mix well.
- Pour the custard mixture into the pre-baked crust.
- Bake at 350°F (175°C) for 40–45 minutes, or until the custard is set but slightly wobbly in the center.
- Let pie cool completely before slicing and serving.
Notes
- Swap some milk for heavy cream for a richer custard.
- Use a graham cracker crust for a quicker version.
- Add cardamom or cloves for extra spice.
- Top with whipped cream, caramel sauce, or cinnamon sugar.
- Store in fridge up to 4 days; not freezer-friendly.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 24g
- Sodium: 170mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
