A creamy, silky tart with easy-to-follow instructions for making the crust and a filling that won’t get soggy. My spouse said, “Best custard pie ever!”
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 (9 inch) refrigerated pie crust
- 4 large eggs
- 1 cup white sugar
- 1 ½ cups half-and-half
- ¾ cup 2% milk
- ¼ cup rum
- ⅛ teaspoon salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- 1 egg white, beaten until frothy
Instructions
- Position 1 oven rack in the bottom of the oven and 1 in the middle. Preheat the oven to 350 degrees F (175 degrees C). Unroll pie crust and place in a 9-inch pie plate, crimping the edge.
- Bake pie crust on the middle rack of the preheated oven for 20 minutes.
- While the crust is baking, combine eggs and sugar in a large bowl; beat with an electric mixer on medium speed until well combined. Add half-and-half, milk, rum, and salt; mix on low until incorporated. Mix nutmeg and cinnamon together in a small bowl.
- Remove crust from the oven and brush with egg white; bake for another 5 minutes.
- Remove crust from the oven; increase temperature to 400 degrees F (200 degrees C). Carefully pour filling into the pie crust. Sprinkle with spice mixture.
- Bake on the bottom rack of the preheated oven for 10 minutes. Reduce the heat to 325 degrees F (165 degrees C). Move the pie to the middle rack and bake until the middle of the pie is almost set, about 25 minutes. Place on a cooling rack; it will continue to cook after it’s taken out of the oven.
- One tablespoon of real vanilla extract may be substituted for the 1/4 cup rum, if desired.
Nutrition Facts
| Calories | 336 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 112 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 6 g |
| Sodium | 223 mg |
| Sugars | 26 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I was not sure at all about this tart as the filling looked ‘too runny’ while baking. I gave it 5 extra minutes at the end, but not sure it was necessary. It turned out fabulous! Especially after it sat overnight (I baked it in the evening). Nutmeg is a must!