Ingredients3 h 20 m servings 401 cals
- Combine milk, sugar, and butter together in a 2-quart saucepan over medium-high heat; cook and stir until butter melts, 3 to 5 minutes. Pour about 1 cup milk mixture into a bowl and whisk cornstarch into mixture until smooth. Pour milk-cornstarch mixture back into the saucepan. Cook, stirring constantly, over medium heat until thickened, 5 to 10 minutes.
- Pour milk mixture into the pie crust and sprinkle with nutmeg. Refrigerate pie until firm, about 3 hours.
Per Serving: 401 calories; 20.1 g fat; 52.5 g carbohydrates; 3.8 g protein; 37 mg cholesterol; 252 mg sodium. Full nutrition
ReviewsRead all reviews 7
Super easy to make and it doesn't call for a lot of ingredients. This is a very unique recipe. I made mine with half and half instead of milk for a creamyer texture. It was delicious my whole...
This recipe came out great. I made two pies and used hazelnut creamer and milk. Very creamy but not runny. It set up nicely in the fridge. Now my wife says I have to make it for her from now on ...
Loved it! Never had this pie before but looked interesting. It's like rice pudding with out the rice. But I added a pinch of cinnamon to the milk and sprinkled the pie with nutmeg and cinnamon. ...
Oh wow this pie melted in my mouth! It had a creamy custard like texture, but oh my goodness I will surely make it again!
Really a lovely pie. Easy to make and nice taste. I have never had anything like this before. Not rich but a nice creamy texture. Going to try a graham cracker crust next time or cookie crust...
This was amazing! Can't wait to make again and try adding different flavors. I made with half/half, it was creamy goodness!!!!