Description
This Old Fashioned Egg Custard Pie is a classic American dessert featuring a smooth, creamy custard filling nestled in a flaky, unbaked pie crust. Perfectly spiced with a hint of nutmeg and vanilla, this easy-to-make pie bakes to a silky texture that can be served chilled or at room temperature, making it a timeless treat for any occasion.
Ingredients
Scale
Pie Crust
- 1 unbaked 9-inch pie crust
Custard Filling
- 3 large eggs
- 3/4 cup granulated sugar
- 2 cups whole milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg (plus more for topping)
- 1/4 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the custard pie evenly.
- Mix Custard Ingredients: In a medium bowl, whisk together the eggs, sugar, salt, and vanilla extract until smooth to combine all the flavors well.
- Add Milk: Slowly whisk in the whole milk until the custard mixture is fully combined and smooth.
- Prepare Pie Crust: Place the unbaked 9-inch pie crust on a baking pan or pie plate ready for filling.
- Fill Pie Crust: Pour the custard mixture into the unbaked pie crust evenly.
- Add Nutmeg: Sprinkle a light dusting of ground nutmeg over the top of the custard for aromatic flavor.
- Bake Pie: Carefully place the pie in the oven and bake for 45–50 minutes, or until the center is just set and a knife inserted comes out clean. Cover the edges of the crust loosely with foil if they brown too quickly.
- Cool Pie: Allow the pie to cool completely before slicing to ensure the custard sets properly.
- Serve: Serve the pie chilled or at room temperature according to your preference.
Notes
- For a silkier texture, strain the custard mixture before pouring it into the crust to remove any coagulated egg bits.
- This pie is best enjoyed the same day fresh but can be refrigerated and eaten within 3 days.
- Cover the pie loosely with foil if the crust edges brown too quickly to prevent burning.
