Description
This timeless egg custard pie is smooth, creamy, and perfectly sweetened with a touch of vanilla and nutmeg. It’s a comforting, old-fashioned dessert that’s simple to make and always a crowd-pleaser. Ideal for any occasion, this pie delivers that nostalgic, homemade flavor everyone loves.
Ingredients
For the crust:
- 1 unbaked 9-inch pie crust (store-bought or homemade)
For the custard filling:
- 3 large eggs
- 2 cups whole milk
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 tsp ground nutmeg (plus extra for sprinkling on top)
Instructions
1️⃣ Preheat oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie plate, crimp the edges, and set aside.
2️⃣ In a large bowl, whisk together the eggs, sugar, salt, and vanilla extract until smooth and slightly frothy.
3️⃣ Warm the milk gently in a saucepan over low heat until just about to simmer—do not boil. Slowly whisk the warm milk into the egg mixture to temper the eggs.
4️⃣ Pour the custard mixture into the prepared pie crust. Sprinkle a light dusting of ground nutmeg evenly over the top.
5️⃣ Bake in the preheated oven for 45-55 minutes, or until the custard is set but still slightly jiggly in the center. A knife inserted near the center should come out clean.
6️⃣ Remove the pie from the oven and let cool on a wire rack. Chill in the refrigerator for at least 2 hours before serving to let the custard fully set and flavors meld.
Notes
-
For a richer custard, substitute half-and-half for the whole milk.
-
Freshly grated nutmeg enhances the flavor better than pre-ground.
- Prep Time: 15 minutes
- Cook Time: 50 minutes