Description
A smooth and creamy classic, this egg custard pie blends the rich taste of eggs, milk, and vanilla in a buttery crust. It’s easy to make, comforting to eat, and perfect for everything from family gatherings to a quiet evening treat.
Ingredients
- 4 large eggs
- 3/4 cup granulated sugar
- 2 1/2 cups whole milk
- 1 1/2 teaspoons vanilla extract
- Pinch of salt
- 1 pie crust (homemade or store-bought), blind-baked
- 1/4 teaspoon ground nutmeg (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Roll out your pie crust into a 9-inch pie dish, prick the bottom with a fork, and blind-bake it for 10–12 minutes. Let cool slightly.
- In a mixing bowl, whisk the eggs until fully blended.
- Add the sugar and continue whisking until smooth and pale.
- Slowly add the milk, vanilla extract, and a pinch of salt. Whisk until fully combined.
- (Optional) Strain the mixture through a fine mesh sieve for a smoother texture.
- Pour the custard filling into the pre-baked crust.
- (Optional) Sprinkle nutmeg over the top.
- Bake at 350°F (175°C) for 45–55 minutes, or until edges are set and center jiggles slightly.
- Remove from oven and let cool at room temperature for 1 hour.
- Refrigerate for at least 2–3 hours before serving.
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Cook Time: 45 minutes