Description
A classic Sugar Egg Pie with a sweet, custard-like filling and a hint of nutmeg, baked in a flaky crust.
Ingredients
Scale
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 cup heavy cream
- ½ cup (1 stick) unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
- Pinch of salt
- 1 unbaked 9-inch pie crust (store-bought or homemade)
Instructions
- Prepare the Filling: In a large mixing bowl, combine the granulated sugar and eggs. Whisk vigorously until the mixture is pale and slightly thickened (2-3 minutes).
- Add the heavy cream, melted and slightly cooled butter, vanilla extract, nutmeg, and salt. Whisk until the filling is smooth and well combined.
- Prepare the Pie Crust: Place the unbaked pie crust in a 9-inch pie plate. Dock the bottom of the crust with a fork to prevent puffing.
- Bake the Pie: Preheat oven to 350°F (175°C).
- Carefully pour the prepared filling into the pie crust.
- Place the pie on a baking sheet.
- Bake for 45-55 minutes, or until the filling is set but still slightly jiggly in the center and the crust is golden brown. If the crust browns too quickly, tent it with aluminum foil.
- Remove the pie from the oven and let it cool completely on a wire rack.
- Refrigerate for at least 2 hours before serving.
- Serve: Slice and enjoy plain, or top with whipped cream, fresh berries, or a dusting of powdered sugar.
Notes
- Use high-quality ingredients for the best flavor.
- Don’t overbake the pie. The filling should be set but still slightly jiggly in the center.
- Let the pie cool completely before serving to allow the filling to set properly.
- Customize the flavor by adding a pinch of cinnamon, cardamom, or a splash of bourbon to the filling.
- For an extra crispy crust, blind bake it before adding the filling. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes at 350°F (175°C), then remove the parchment paper and weights and bake for another 5-10 minutes, or until the crust is lightly golden brown.
- Troubleshooting:
- Soggy crust: Dock the bottom of the crust with a fork and blind bake it if necessary.
- Cracked filling: Bake the pie until the filling is set but still slightly jiggly in the center.
- Runny filling: Let the pie cool completely before serving and bake it until the filling is set.
- Prep Time: 15 minutes
- Cook Time: 45 minutes