Description
A classic egg custard pie with a silky-smooth filling and a flaky, buttery crust. This timeless dessert is lightly sweetened and flavored with vanilla and nutmeg, making it a comforting treat for any occasion.
Ingredients
Scale
- 1 unbaked 9-inch pie crust
- 3 large eggs
- ¾ cup granulated sugar
- 2 cups whole milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg (plus extra for garnish)
Instructions
- Preheat & Prepare Crust: Preheat oven to 350°F (175°C). Place the unbaked pie crust in a 9-inch pie pan, crimp edges, and set aside.
- Make the Custard: In a medium bowl, whisk together eggs, sugar, salt, and vanilla extract until smooth.
- Heat the Milk: Warm the milk in a saucepan over medium heat until just warm (do not boil).
- Combine: Slowly pour warm milk into the egg mixture, whisking constantly to prevent curdling.
- Strain (Optional): For an ultra-smooth texture, strain the custard through a fine-mesh sieve.
- Fill & Bake: Pour the custard into the prepared crust, sprinkle with nutmeg, and bake for 40-50 minutes until the center is set but slightly jiggly. A knife inserted near the center should come out clean.
- Cool: Allow the pie to cool to room temperature, then refrigerate for at least 2 hours before serving.
Notes
- Dairy-Free: Use coconut or almond milk instead of whole milk.
- Spiced Custard: Add cinnamon or a splash of rum extract for extra warmth.
- Crustless Option: Bake in ramekins without a crust for a gluten-free version.
- Prep Time: 10 minutes
- cooling time: 2 hours
- Cook Time: 40-50 minutes
- Category: dessert
- Method: Baking
- Cuisine: American
Keywords: egg custard pie, classic custard pie, homemade custard pie, easy custard pie, old-fashioned pie recipe