Description
A classic, silky-smooth egg custard pie with a tender, flaky crust. Sweetened just right and flavored with vanilla and a hint of nutmeg, this comforting dessert is perfect for any occasion.
Ingredients
-
1 store-bought or homemade pie crust
-
1 cup (200g) sugar
-
2 tablespoons all-purpose flour
-
1/2 teaspoon kosher salt
-
1/4 teaspoon ground nutmeg
-
4 large eggs
-
2 tablespoons (56g) unsalted butter, melted
-
2 cups (480ml) whole milk
-
1 tablespoon vanilla extract
Instructions
-
Preheat oven to 350°F (175°C).
-
Fit the pie crust into a 9-inch pie dish and set aside.
-
In a large bowl, whisk together sugar, flour, salt, and nutmeg.
-
In another bowl, beat the eggs until smooth. Add melted butter, milk, and vanilla extract; whisk to combine.
-
Gradually whisk the dry ingredients into the wet mixture until smooth and well blended.
-
Pour the custard filling into the prepared pie crust.
-
Bake for 45–55 minutes or until the custard is set but still slightly jiggly in the center. A knife inserted near the center should come out clean.
-
Remove from oven and cool completely before slicing. Refrigerate if not serving immediately.
Notes
For a richer pie, substitute half the milk with cream.
Serve chilled or at room temperature, optionally topped with whipped cream.
Use a pie crust shield or foil around the edges if the crust browns too quickly.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: egg custard pie, classic custard pie, creamy pie, traditional dessert, easy pie recipe