Here’s a classic Egg Custard Pie recipe — simple, creamy, and comforting. It’s a traditional dessert that uses basic ingredients but tastes rich and silky.
Ingredients
For the Pie Crust
- 1 unbaked 9-inch pie crust (store-bought or homemade)
For the Custard Filling
- 3 large eggs
- ¾ cup granulated sugar
- 2 ½ cups whole milk
- 1 tsp vanilla extract
- ¼ tsp salt
- Ground nutmeg (optional, for sprinkling on top)
Instructions
1. Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Place the pie crust in a 9-inch pie pan and crimp the edges as desired.
2. Make the Custard
- In a medium bowl, beat the eggs lightly.
- Add sugar, salt, and vanilla extract; mix until smooth.
- Gradually whisk in the milk until fully combined.
3. Assemble the Pie
- Pour the custard mixture into the unbaked pie crust.
- Sprinkle a light dusting of ground nutmeg on top, if desired.
4. Bake
- Bake in the preheated oven for 45–55 minutes, or until the custard is set but still slightly jiggly in the center.
- To check doneness, insert a knife about 1 inch from the edge; it should come out clean.
5. Cool and Serve
- Let the pie cool to room temperature, then refrigerate for at least 2 hours before slicing.
- Serve chilled or at room temperature.
✅ Tips for a Perfect Egg Custard Pie
- Use whole milk or a mixture of milk and cream for extra richness.
- Don’t overbake — the center will continue to set as the pie cools.
- Nutmeg or cinnamon adds a classic warm flavor, but it’s optional.
If you like, I can also give a shortcut version that makes a silky custard pie in under 40 minutes with no water bath required. It’s great if you want a quick dessert.
Do you want me to give that quick version?
