Old Fashioned Egg Custard Pie
This Old-Fashioned Egg Custard Pie is a timeless, creamy, and silky dessert that has been cherished for generations. With a buttery, flaky crust and a delicate, lightly sweetened custard filling, this pie is simple yet incredibly satisfying. Whether served warm or chilled, it’s the perfect dessert for holidays, family gatherings, or just a cozy treat at home!
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 cups whole milk
½ teaspoon vanilla extract
¼ teaspoon salt
¼ teaspoon ground nutmeg (plus extra for garnish)
DIRECTIONS:
1. Preheat & Prepare the Crust:
Preheat your oven to 350°F (175°C).
Place the unbaked pie crust into a 9-inch pie pan and crimp the edges as desired.
Prick the bottom with a fork to prevent bubbling. (Optional: Pre-bake the crust for 5 minutes to keep it crisp.)
2. Make the Custard Filling:
In a medium mixing bowl, whisk together eggs, sugar, vanilla extract, salt, and milk until well combined.
Stir until the sugar dissolves, but avoid over-beating to prevent bubbles in the custard.
3. Assemble & Bake the Pie:
Carefully pour the custard mixture into the prepared pie crust.
Sprinkle a light dusting of nutmeg on top.
Place the pie on a baking sheet and bake for 45–50 minutes, or until the center is just set but still slightly jiggly.
4. Cool & Serve:
Remove the pie from the oven and let it cool completely at room temperature.
For best results, refrigerate for at least 2 hours before serving.
Slice and enjoy! Serve chilled or at room temperature.