Description
Egg Custard Pie is a classic, creamy dessert with a smooth, silky filling gently spiced with nutmeg and nestled in a flaky pie crust. Simple yet indulgent, it’s a timeless treat perfect for any occasion or holiday table.
Ingredients
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3 eggs, beaten
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3/4 cup sugar
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1/4 teaspoon salt
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1 teaspoon vanilla extract
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1 egg white, beaten (for egg wash)
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1 pre-made pie shell (9-inch)
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2 1/2 cups milk, scalded
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1/2 teaspoon nutmeg
Instructions
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Preheat oven to 350°F (175°C).
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Place the pre-made pie shell in a pie dish. Brush the edges of the crust with beaten egg white to give a glossy finish.
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In a mixing bowl, whisk together the beaten eggs, sugar, salt, and vanilla extract until smooth.
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Slowly add the scalded milk (warm, not boiling) to the egg mixture while whisking constantly to temper the eggs.
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Stir in the nutmeg.
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Pour the custard mixture into the prepared pie shell.
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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.
- Allow to cool before serving. Refrigerate any leftovers.
Notes
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Scalding milk (heating just until tiny bubbles form around the edges) helps improve the texture.
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Nutmeg can be adjusted to taste or replaced with cinnamon.
- Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American