Description
Bob Andy Pie is a classic custard pie featuring a rich blend of eggs, milk, cinnamon, and nutmeg baked in a flaky pie crust until golden and set, perfect served 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 (unbaked)
Instructions
- Preheat oven. Place your oven rack in the lowest position and preheat oven to 325°F to ensure even baking and a properly cooked pie.
- Mix custard filling. In a medium bowl, whisk together the eggs and whole milk until smooth. Add sugar, all-purpose flour, ground cinnamon, nutmeg, and salt, then whisk again until all ingredients are well combined and the mixture is smooth.
- Prepare the pie. Pour the custard filling into the unbaked 9-inch pie crust, spreading it evenly.
- Bake the pie. Place the pie on the lowest oven rack and bake for about 50 minutes, or until the custard is fully set and the crust is golden brown.
- Cool and serve. Remove the pie from the oven and allow it to cool to room temperature before serving. The pie can also be served chilled for a refreshing dessert.
Notes
- Use a store-bought or homemade 9-inch pie crust based on your preference.
- Ensure the custard is fully set by gently shaking the pie; it should be mostly firm with a slight jiggle in the center.
- For extra flavor, sprinkle additional cinnamon on top before baking.
- Chilling the pie enhances the custard’s texture and flavor, so refrigerate it for at least 2 hours if serving cold.
- Store leftovers covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 110 mg
