Recipe by Sue Lau
Similar to a custard pie or chess pie, this dessert has just the right touch when you don't want something too heavy.
Top Review by Steve P.
I made two batches one following all the instructions except that I sprinkled the top with cinnamon instead of nutmeg as I am not a real nutmeg fan except with eggnog. The other one I substituted Splenda for the sugar and added a teaspoon of orange extract. Well, the original recipe turned out to be a greasy mess. The crust turned brown and felt and tasted like it had been fried. The crust was absolutely oil saturated (I used a pre-made frozen Pet-Ritz crust so it was not a crust recipe problem.) The filling was very oily too, like the butter was not thoroughly incorporated in the filling and was oozing out. The Splenda version had the same problem with the crust being saturated in grease, but the butter absorbed nicely into the filling so that version was edible if I left the crust behind. It seems like all it is, is fat. Cream and half and half are pretty much just butterfat and then 3 tablespoons of additional butter is dotted on top. It's no wonder the grease had no place else to go but the crust. My understanding is that this is supposed to turn out very gooey like a pecan pie but it didn't quite turn out like that for me. BTW the Splenda version came closer to a custard like a coconut custard pie without the coconut. Unfortunately the crust still ended up too oily to eat. My oven is running a bit touchy with heat settings and am getting a new one in a couple of weeks. On the off chance this had anything to do with my experience, I would try this again if someone else tries it and has satisfactory results.
- 1 9 inch pie shell
- 1 cup heavy cream
- 1 cup half-and-half
- 1 cup sugar
- 1⁄2 cup all-purpose flour
- 3 tablespoons unsalted butter, cut into small pieces
- 1⁄4 teaspoon grated nutmeg
Directions See How It's Made
- Preheat oven to 425 degrees.
- In a large bowl, mix together cream, half and half, sugar, and flour (a whisk removes lumps easily).
- Pour the mixture into the pie shell, dot with the butter and sprinkle the nutmeg on top.
- Bake in preheated oven for 15 minutes; reduce oven temp to 350 degrees.
- Wrap edges of crust with foil to prevent excessive browning and bake 45 minutes more or until a knife inserted comes out clean.
- Cool on a wire rack before serving; can be served warm.