Old-Fashioned Egg Custard Pie
A classic dessert that combines a creamy custard filling with a flaky crust, perfect for any occasion.
Ingredients
For the Pie Crust
- 1 9-inch unbaked pie crust Use homemade or store-bought, ensuring it's flaky and fresh.
- 1 tablespoon melted butter To finish off the crust beautifully.
For the Custard Filling
- 4 large eggs These are the magic binding agents.
- 1/2 cup granulated sugar Sweetens the custard.
- 1/4 teaspoon salt Enhances the flavors.
- 1 teaspoon vanilla extract Adds a wonderful aroma.
- 1/4 teaspoon ground nutmeg For warmth; can substitute cinnamon.
- 2 1/2 cups whole milk For a creamy custard texture.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Prepare the crust by either using a store-bought crust or rolling out your homemade crust. If blind-baking, line your crust with parchment paper and add pie weights or dried beans, then bake for 10-12 minutes until lightly golden.
Making the Custard
- In a medium bowl, whisk the eggs until light and frothy.
- Add granulated sugar and salt, and whisk until combined.
- Stir in vanilla extract and nutmeg, then slowly whisk in the whole milk.
Baking
- Pour the custard mixture into the prepared crust.
- Bake at 425°F for 15 minutes, then reduce temperature to 350°F (175°C) and bake for an additional 30-35 minutes until the center is set.
Cooling
- Remove the pie from the oven and let it cool for about an hour at room temperature before refrigerating.
Serving
- Serve the pie chilled, optionally with whipped cream or vanilla ice cream.
Notes
Store leftovers in the fridge for up to 4 days. For extra creaminess, consider adding an extra egg yolk.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 28gProtein: 6gFat: 12gSaturated Fat: 6gSodium: 120mgSugar: 14g
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