Description
This Old Fashioned Egg Custard Pie is a timeless Southern dessert featuring a silky, smooth custard baked to perfection in a flaky, unbaked 9-inch pie crust. With simple ingredients like eggs, milk, sugar, and a hint of nutmeg and vanilla, this classic custard pie offers comforting flavors and an elegant finish, perfect for any occasion.
Ingredients
Scale
Pie Crust
- 1 unbaked 9-inch pie crust
Custard Filling
- 3 large eggs
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg, plus extra for topping
- 2 cups whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare crust: Preheat the oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie dish and flute the edges if desired, ensuring it is evenly pressed into the dish.
- Make the custard mixture: In a medium bowl, whisk together the eggs, granulated sugar, salt, and ground nutmeg until the mixture is smooth and well blended. Gradually stir in the whole milk and vanilla extract, mixing thoroughly to create a uniform custard filling.
- Fill the crust: Pour the prepared custard mixture carefully into the unbaked pie crust. Lightly sprinkle additional ground nutmeg over the top for added aroma and flavor.
- Bake the pie: Place the filled pie in the preheated oven and bake for 45 to 50 minutes, or until the custard is just set and a knife inserted near the center comes out clean. Avoid overbaking to maintain a creamy texture.
- Cool and chill: Remove the pie from the oven and allow it to cool completely at room temperature. Then, refrigerate the pie for at least 2 hours before slicing to allow the custard to fully set and flavors to meld.
Notes
- For an extra silky texture, strain the custard mixture through a fine sieve before pouring it into the crust to remove any lumps.
- Serve chilled slices with fresh berries or a dollop of whipped cream to elevate this classic dessert.
