Food and Recipes Recipes Egg Custard Pie 4.8 (8) 8 Reviews Surprisingly easy, shockingly delicious. By Marianne Williams Marianne Williams Marianne Williams is a recipe tester and developer who has been working in the Dotdash Meredith test kitchens since 2016. Her recipes are featured in Food & Wine, Southern Living, Real Simple, Rachael Ray, Health, Cooking Light, and in various other publications and digital platforms. Southern Living's editorial guidelines Updated on November 15, 2022 Print Rate It Share Share Tweet Pin Email Active Time: 15 mins Total Time: 2 hrs 5 mins Yield: 8 (serving size: 1 slice) This homey, old-fashioned pie deserves a comeback not only because it's delicious, but also because it's so easy to pull off. The silky smooth custard (made with eggs and half-and-half) filling is baked until the top is set but the center is still slightly jiggly, for the perfect texture. Save time and use a store-bought refrigerated piecrust or use your favorite homemade pastry crust recipe. Monica Farber / Southern Living 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 Directions Preheat oven to 400°F. Roll piecrust into a 12-inch circle on a lightly floured surface. Fit piecrust inside a 9-inch ceramic or glass pie dish lightly sprayed with cooking spray; crimp edges. Monica Farber / Southern Living Cut and fit a sheet of parchment paper inside piecrust; fill with pie weights. Monica Farber/Southern Living Transfer to a baking sheet; bake in preheated oven 10 minutes. Remove parchment paper and pie weights. Return piecrust to oven; bake 3 minutes. Let cool slightly, about 10 minutes. Monica Farber / Southern Living Whisk together eggs, half-and-half, sugar, salt, and 1/8 teaspoon of the nutmeg in a large liquid measuring cup. Monica Farber / Southern Living Pour mixture into cooled piecrust. Monica Farber / Southern Living Reduce oven temperature to 325°F, and continue baking until pie is golden, set around the edges, and slightly jiggly in the middle, 50 to 55 minutes, covering edges of piecrust with aluminum foil if needed to prevent overbrowning. Monica Farber / Southern Living Transfer to a wire rack; let cool completely, about 30 minutes. Sprinkle with remaining 1/8 teaspoon nutmeg. Chill until cold, about 1 hour. Monica Farber / Southern Living Rate it Print