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A rich, smooth tart with an easy-to-make filling and instructions on how to turn out a crust that doesn't get soggy. "Best custard pie ever!" according to my husband.


Recipe Summary test

10 mins
1 hr
1 hr 10 mins
1 9-inch pie


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Position 1 oven rack in the bottom of the oven and 1 in the middle. Preheat the oven to 350 degrees F (175 degrees C). Unroll pie crust and place in a 9-inch pie plate, crimping the edge.

  • Bake pie crust on the middle rack of the preheated oven for 20 minutes.

  • While the crust is baking, combine eggs and sugar in a large bowl; beat with an electric mixer on medium speed until well combined. Add half-and-half, milk, rum, and salt; mix on low until incorporated. Mix nutmeg and cinnamon together in a small bowl.

  • Remove crust from the oven and brush with egg white; bake for another 5 minutes.

  • Remove crust from the oven; increase temperature to 400 degrees F (200 degrees C). Carefully pour filling into the pie crust. Sprinkle with spice mixture.

  • Bake on the bottom rack of the preheated oven for 10 minutes. Reduce the heat to 325 degrees F (165 degrees C). Move the pie to the middle rack and bake until the middle of the pie is almost set, about 25 minutes. Place on a cooling rack; it will continue to cook after it's taken out of the oven.

Cook's Note:

One tablespoon of real vanilla extract may be substituted for the 1/4 cup rum, if desired.

Nutrition Facts

336 calories; protein 7.1g; carbohydrates 38.6g; fat 15.7g; cholesterol 111.6mg; sodium 223.2mg. Full Nutrition