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Classic Egg Custard Pie with Lots of Nutmeg

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Old-fashioned yet quietly innovative, this custard pie juxtaposes two ordinarily opposing forces -- satisfyingly creamy and ethereally light -- within a single filling. It's also unsparing with the spice and all the better as a result.

Source: Martha Stewart Living, April 2008
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  • Carolina Garofani
    29 NOV, 2012
    I actually have a question: blind baking the crust and then baking it again with the filling... Wouldn't it ruin the crust and burn it to charcoal? A total 75 minutes in the oven is crazy for a crust...
    Reply

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