Prep 5 mins
Cook 1 hr
This is almost like a vanilla custard pie, but with a less-sweet crust and less-sweet filling, it works as a great brunch dish. A very light sprinkle of grated nutmeg or ground cinnamon over the top is a nice addition. If you sprinkle the top with sugar and brulee it, this could be a wonderful addition to afternoon tea. Adapted from a recipe by Kerry Saretsky at Serious Eats. http://bit.ly/aNsISi
- 1 (7 ounce) refrigerated pie crusts
- 4 whole eggs
- 2 egg yolks
- 3⁄4 cup granulated sugar
- 2 tablespoons unbleached all-purpose flour
- 1 3⁄4 cups half-and-half
- 1 vanilla bean
- Preheat oven to 375°F Set a pie pan on a rimmed baking sheet; place the pie crust into it. Roll or crimp the edges of the crust.
- In a large bowl, whisk eggs, egg yolks, sugar and flour until lightened and frothy, about two minutes. Add half and half. Split vanilla bean, scrape out seeds and add seeds to bowl; whisk until well-mixed.
- Pour custard into pie shell. (Sprinkle with nutmeg or cinnamon if desired.) Bake in preheated oven 55-60 minutes until custard is puffed and golden. Cool at least 15 minutes before slicing; serve warm or at room temperature.