Description
Bob Andy Pie is a classic custard-style pie spiced with cinnamon and nutmeg, featuring a creamy filling baked in a flaky pie crust. This simple, comforting dessert is perfect for any occasion and can be enjoyed warm or chilled.
Ingredients
Scale
Pie Filling
- 3 large eggs
- 2 cups whole milk
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Pie Crust
- 1 9-inch pie crust
Instructions
- Preheat oven: Place your oven rack in the lowest position and preheat the oven to 325°F to ensure an even, slow bake for the custard pie.
- Mix custard filling: In a medium bowl, whisk together the eggs and whole milk until blended. Add the granulated sugar, all-purpose flour, ground cinnamon, nutmeg, and salt, then whisk thoroughly to combine all ingredients into a smooth custard mixture.
- Prepare pie crust: Place the unbaked 9-inch pie crust into a pie dish if not already in one, ensuring it’s evenly fitted and ready to hold the filling.
- Fill and bake: Pour the custard filling into the unbaked pie crust. Bake in the preheated oven on the lowest rack for about 50 minutes, until the custard is set and the crust is golden brown.
- Cool and serve: Allow the pie to cool to room temperature before serving. The pie can also be chilled for a cooler dessert option. Enjoy this classic treat!
Notes
- Make sure the custard is set but still slightly jiggly in the center when you take it out to avoid overbaking.
- You can use a store-bought pie crust or homemade for best flavor and texture.
- For a richer flavor, substitute whole milk with half-and-half or cream.
- Serve with whipped cream or a sprinkle of extra cinnamon for garnish.
- Store leftovers covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg
