Rating: 3.62 stars
34 Ratings
  • 5 star values: 9
  • 4 star values: 10
  • 3 star values: 11
  • 2 star values: 1
  • 1 star values: 3

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.

Martha Stewart Living, April 2008

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Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to a 1/8-inch-thick round. Fit into a 9-by-2-inch round fluted tart pan with a removable bottom. Line with parchment, and fill shell with pie weights or dried beans. Bake for 12 minutes. Remove beans and parchment, and bake until golden brown, about 25 minutes. Let cool completely in pan on a wire rack.

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  • With the tip of a paring knife, scrape seeds from vanilla bean into a saucepan, and add pod. Add cream and milk, and bring to a simmer. Remove pan from heat, and cover. Let stand for 10 minutes.

  • Whisk together yolks and granulated sugar in a large bowl until pale and thick, about 2 minutes. Still whisking, add warm cream mixture in a slow, steady stream. Add arrowroot and nutmeg. Whisk until smooth. Strain through a fine sieve into cooled crust. Skim foam from surface.

  • Bake until edges of filling are set but center is still slightly wobbly, about 40 minutes. Let cool completely in pan on a wire rack. Refrigerate for at least 4 hours (or overnight). Before serving, unmold, sprinkle with nutmeg, and dust with confectioners' sugar.

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Reviews (1)

34 Ratings
  • 5 star values: 9
  • 4 star values: 10
  • 3 star values: 11
  • 2 star values: 1
  • 1 star values: 3
Rating: Unrated
11/29/2012
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...