Description
Old Fashioned Egg Custard Pie is a classic, creamy dessert featuring a smooth custard filling baked in a flaky 9-inch pie crust with a hint of nutmeg and vanilla. This timeless pie is perfect for any occasion and can be enjoyed chilled or at room temperature.
Ingredients
Scale
Pie Crust
- 1 unbaked 9-inch pie crust (store-bought or homemade)
Custard Filling
- 3 large eggs, room temperature
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 cups whole milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg, plus extra for sprinkling
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Place the unbaked pie crust into a 9-inch pie dish and crimp the edges to shape the crust properly. Set aside while preparing the filling.
- Make the Custard Filling: In a large mixing bowl, whisk together the eggs, granulated sugar, and salt until the mixture is smooth and well combined. Gradually add in the whole milk while continuously whisking to avoid curdling. Stir in the vanilla extract and 1/4 teaspoon ground nutmeg to flavor the custard filling evenly.
- Assemble the Pie: Pour the prepared custard mixture into the prepared pie crust. Lightly sprinkle additional ground nutmeg over the top of the custard for an aromatic finish.
- Bake the Pie: Place the pie in the preheated oven and bake at 400°F (200°C) for 15 minutes to set the crust initially. Then, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 30 to 35 minutes, or until the custard is set and a knife inserted into the center comes out clean.
- Cool and Serve: Remove the pie from the oven and allow it to cool for at least 1 hour. This cooling time helps the custard fully set. Serve the pie chilled or at room temperature according to your preference.
Notes
- Ensure eggs and milk are at room temperature to help the custard blend smoothly.
- Don’t overbake the pie; the custard should be set but still slightly jiggly in the center when warm, as it will firm up during cooling.
- The pie can be refrigerated and served cold for a creamier texture.
- Use freshly grated nutmeg for best flavor as ground nutmeg can lose potency over time.
