OLD SCHOOL EGG CUSTARD PIE

Old School Egg Custard Pie is a dessert that embodies simplicity and nostalgia. This creamy, smooth, and lightly sweetened pie features a luscious custard filling baked into a flaky golden crust. With just a handful of pantry staples, this recipe comes together effortlessly, delivering a treat that’s perfect for holidays, family gatherings, or an afternoon indulgence. Its silky texture and delicate vanilla flavor will transport you back to the comfort of grandma’s kitchen.

INGREDIENTS:

1 unbaked pie crust (store-bought or homemade, 9-inch/23cm)

3 large eggs

1 cup (200g) granulated sugar

2 cups (480ml) whole milk

1 tsp vanilla extract

½ tsp ground nutmeg

Pinch of salt

DIRECTIONS:

Preheat the Oven:
Preheat your oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish, crimping the edges as desired.

Whisk the Filling:
In a medium-sized bowl, whisk together the eggs and sugar until smooth. Gradually add the milk, vanilla extract, nutmeg, and salt, mixing until well combined.

Pour into the Crust:
Carefully pour the custard mixture into the prepared pie crust.

Bake:
Place the pie dish on the center rack of the oven and 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.

Cool:
Remove the pie from the oven and let it cool completely at room temperature. For the best texture, chill the pie in the refrigerator for at least 2 hours before serving.

Serve:
Slice and serve plain or topped with a dollop of whipped cream.