• 1 (9 inch) unbaked pie crust
  • 4 large eggs
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1 cup heavy cream
  • 1 1/2 cups milk
  • 1/4 teaspoon nutmeg


  1. Preheat oven to 375 degrees.
  2. In small bowl separate one egg white from egg yolk reserving both.
  3. Brush crust with beaten egg white and pre-bake for 7-8 minutes.  Let cool for 10 minutes.
  4. In large bowl whisk together 3 eggs plus the one spare yolk and whatever is left from the beaten egg white , sugar, salt, vanilla, cream and milk.
  5. Pour egg mixture into piecrust and sprinkle with nutmeg.  Bake for 35-45 minutes or until knife inserted in center comes out clean.
  6. Cool on a wire rack.  Store in the fridge.


  • If available use fresh ground nutmeg because it so full of flavor
  • I pour the egg mixture into the pie crust very carefully right there in the oven while the piecrust is on the rack.
  • Do not over-bake. The pie should still be somewhat jiggly.
  • This pie tastes and cuts best when chilled.

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