Description
This classic Old Fashioned Egg Custard Pie is a creamy, comforting dessert featuring a smooth custard made from eggs, milk, and a hint of nutmeg, all baked in a flaky 9-inch pie crust. Perfectly balanced in sweetness and spice, it’s an easy-to-make pie that delivers nostalgic flavors ideal for any occasion.
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 secure the crust. Set the prepared crust aside while you make the custard 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 the whole milk while continuously whisking to create a uniform custard base. Stir in the vanilla extract and 1/4 teaspoon of ground nutmeg to infuse warm spice flavors.
- Assemble the Pie: Pour the custard mixture evenly into the prepared pie crust. Lightly sprinkle additional ground nutmeg over the top for added aroma and presentation.
- Bake at High Temperature: Place the pie in the preheated oven and bake at 400°F (200°C) for 15 minutes to set the edges and begin cooking the custard.
- Reduce Temperature and Continue Baking: After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking the pie for another 30 to 35 minutes. Bake until the custard is set, and a knife or toothpick inserted into the center comes out clean, indicating it’s fully cooked.
- Cool and Serve: Remove the pie from the oven and allow it to cool for at least 1 hour. The pie can be served chilled or at room temperature, according to your preference.
Notes
- Ensure all the ingredients, especially the eggs and milk, are at room temperature to help the custard set smoothly.
- Do not overbake the custard as it can become rubbery; it should be just set and slightly jiggly in the center when removed from the oven.
- Adding a water bath during baking can help prevent the custard from cracking and promote even cooking, but it’s optional.
- Use freshly grated nutmeg for the best flavor.
- Letting the pie cool completely enhances the texture and flavor, making slicing easier.
