8 to 10 servings
YouTube instructional video is at the bottom.
What you’ll need
Whole Milk (Room temp)
Evaporated Milk (Room temp)
Heavy Cream (Room temp)
6 Large Eggs (Room temp)
Sugar
Salt
Unsalted Butter
Cornstarch
Nutmeg
Vanilla Extract
Tools you’ll need
9 inch round pie pan fitted with a frozen pie shell (Pie Crust recipe link is at the bottom of this page)
Parchment paper
1 pound Beans (You can use any type of beans for this recipe)
Pre-baking the pie crust
Preheat oven to 375 degrees
Step 1- Cut parchment paper into a 11-inch round circle. Place parchment paper and 1-pound beans into pie pan fitted with a frozen pie shell. Bake for 20 to 25 minutes. Remove from oven and let cool for 20 minutes.
Making the filling and baking the pie
Step 2- Separate 6 egg whites from 6 egg yolks. Place the egg whites and egg yolks into 2 separate bowls. In the bowl with the 6 egg yolks (Room temp), Add 3 tablespoons cornstarch and mix with a whisk until combined.
Preheat oven to 350 degrees
Step 3- In the bowl with the egg yolk cornstarch mixture, add 3/4 cup Whole milk (Room temp), 3/4 cup evaporated milk (Room temp), 3/4 cup Heavy cream (Room temp), 3/4 cup sugar, 2 tablespoons melted unsalted butter, 1/8 teaspoon salt, 1 tablespoon vanilla extract and 1/4 teaspoon nutmeg. Stir with whisk until combined.
Step 4- Pour uncooked custard mixture into a pre-baked pie shell. Bake pie for 35 minutes. Remove pie out of oven. Let cool completely. Place into fridge and let cool overnight before serving.
Pie crust recipe link (Click link to go to recipe)
YouTube instructional video
