Description
Egg Custard Pie is a timeless, silky dessert with a smooth, creamy filling infused with vanilla and nutmeg. Nestled in a flaky pie crust, this classic comfort treat is simple to make and perfect for any occasion, from holidays to everyday indulgence.
Ingredients
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1 store-bought or homemade pie crust
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1 cup (200g) sugar
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2 tablespoons all-purpose flour
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1/2 teaspoon kosher salt
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1/4 teaspoon ground nutmeg
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4 large eggs
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2 tablespoons (28g) unsalted butter, melted
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2 cups (480ml) whole milk
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1 tablespoon vanilla extract
Instructions
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Preheat oven to 350°F (175°C).
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Fit the pie crust into a 9-inch pie dish. If using store-bought, pre-bake if directed on the package.
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In a large bowl, whisk together sugar, flour, salt, and nutmeg.
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In another bowl, beat the eggs, then stir in melted butter, milk, and vanilla extract.
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Gradually mix the wet ingredients into the dry ingredients until well combined.
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Pour the mixture into the prepared pie crust.
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Bake for 45–50 minutes or until the center is set and a knife inserted near the center comes out clean.
- Allow to cool completely before slicing. Serve at room temperature or chilled.
Notes
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A light dusting of nutmeg on top before baking enhances flavor and aroma.
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Use a pie shield or foil on the crust edges if they brown too quickly during baking.
- The pie will slightly puff during baking and settle as it cools.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American