Description
This Old-Fashioned Egg Custard Pie is a classic American dessert featuring a smooth, creamy custard baked in a flaky, unbaked 9-inch pie crust. Flavored with vanilla and a hint of nutmeg, it’s a simple yet elegant treat perfect for family gatherings or an everyday indulgence. The custard sets to a silky texture that can be enjoyed chilled or at room temperature.
Ingredients
Scale
Pie Crust
- 1 unbaked 9-inch pie crust
Custard Filling
- 3 large eggs
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 cups whole milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg, plus more for topping
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the custard pie.
- Mix Eggs and Sugar: In a medium bowl, whisk together the eggs, granulated sugar, and salt until the mixture is smooth and creamy.
- Add Milk and Vanilla: Gradually stir in the whole milk and vanilla extract into the egg mixture, blending well to combine all ingredients evenly.
- Fill Pie Crust: Pour the custard mixture carefully into the unbaked 9-inch pie crust, ensuring an even distribution.
- Top with Nutmeg: Sprinkle ground nutmeg evenly over the surface of the custard to add aroma and flavor.
- Bake the Pie: Place the pie in the preheated oven and bake for 45 to 50 minutes, or until the center is just set. Test by inserting a knife near the center—it should come out clean.
- Protect Crust Edges: If the crust starts to brown too quickly, cover the edges with foil during the last 15 minutes of baking to prevent burning.
- Cool the Pie: Remove the pie from the oven and let it cool completely on a wire rack to set properly.
- Serve: Serve the egg custard pie chilled or at room temperature for best flavor and texture.
Notes
- For a silkier texture, strain the custard mixture through a fine-mesh sieve before pouring it into the pie crust to remove any lumps or air bubbles.
- Store leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness and flavor.
