Description
This classic Egg Custard Pie features a creamy, smooth custard filling set in a flaky pre-made pie shell. Infused with warm nutmeg and vanilla, it is a comforting and simple dessert that bakes to a delicate, slightly jiggly finish, perfect for any occasion.
Ingredients
Scale
Custard Filling
- 3 eggs, beaten
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 1/2 cups milk, scalded (warmed, not boiling)
- 1/2 teaspoon nutmeg
Pie Shell
- 1 pre-made 9-inch pie shell
- 1 egg white, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the proper baking temperature while you prepare the pie.
- Prepare Pie Shell: Place the pre-made 9-inch pie shell into a pie dish. Brush the edges of the crust with the beaten egg white to give the crust a glossy, appealing finish once baked.
- Whisk Custard Base: In a mixing bowl, whisk together the 3 beaten eggs, sugar, salt, and vanilla extract until the mixture is smooth and well combined.
- Temper Eggs with Milk: Slowly add the scalded milk to the egg mixture while whisking continuously. This gradual addition warms the eggs gently to prevent curdling.
- Add Nutmeg: Stir in the nutmeg into the custard mixture, evenly distributing the warm spice flavor throughout.
- Fill Pie Shell: Pour the custard mixture carefully into the prepared pie shell, filling it nearly to the top but avoiding overflow.
- Bake the Pie: Place the pie in the oven and bake for 45 to 55 minutes. The custard should be set but with a slight jiggle in the center. Test doneness by inserting a knife near the center; it should come out clean.
- Cool and Serve: Allow the pie to cool completely at room temperature before serving. Refrigerate any leftovers to maintain freshness.
Notes
- Scalding the milk involves heating it just until tiny bubbles form around the edges, not boiling, to prevent a cooked flavor.
- Using a pre-made pie shell saves time and simplifies the recipe.
- Brush the crust edges with egg white to create a shiny, attractive crust finish.
- Custard is best served chilled or at room temperature after cooling.
- Store leftovers covered in the refrigerator for up to 3 days.
