🥧 Classic Egg Custard Pie
Ingredients
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1 unbaked 9-inch pie crust (store-bought or homemade)
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4 large eggs
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1 cup granulated sugar
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2 cups whole milk (or half-and-half for richer custard)
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1 tsp pure vanilla extract
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¼ tsp ground nutmeg (optional, for sprinkling on top)
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Pinch of salt
Instructions
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Preheat the oven
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Set to 350°F (175°C).
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Prepare the custard filling
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In a medium bowl, whisk eggs, sugar, and salt until smooth.
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Gradually whisk in milk and vanilla. Make sure the mixture is fully blended.
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Assemble the pie
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Pour custard mixture into the unbaked pie crust.
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Sprinkle lightly with nutmeg if desired.
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Bake
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Place the pie on the middle oven rack.
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Bake for 45–55 minutes, or until the custard is set but slightly wobbly in the center.
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To prevent over-browning, you can cover the crust edges with foil halfway through.
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Cool and serve
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Let the pie cool to room temperature, then chill in the refrigerator for at least 2 hours before slicing.
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✅ Tips
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For a silky custard, avoid overbaking. The pie will continue to set as it cools.
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You can use a water bath for extra gentle baking: place the pie dish in a larger pan with hot water halfway up the sides.
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Flavor variations: add a splash of rum or a little citrus zest for a twist.
If you want, I can also give a shortcut version using sweetened condensed milk that’s super creamy and even easier. Do you want that version too?
