Ingredients
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1 unbaked pie crust (store-bought or homemade)
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4 large eggs
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1 cup granulated sugar
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2 cups whole milk (or half-and-half for extra richness)
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1 teaspoon vanilla extract
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¼ teaspoon ground nutmeg (plus extra for sprinkling on top)
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¼ teaspoon salt
Instructions
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Preheat your oven to 350°F (175°C). If using a store-bought crust, place it in a 9-inch pie dish and crimp the edges as desired.
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In a large mixing bowl, whisk together the eggs and sugar until well combined and slightly frothy.
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Gradually pour in the milk while continuing to whisk until the mixture is smooth. Stir in vanilla extract, nutmeg, and salt.
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Optional: For a silky texture, strain the custard mixture through a fine-mesh sieve before baking.
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Pour the custard into the pie crust. Sprinkle additional ground nutmeg on top.
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Bake for 45 to 50 minutes, or until the center is just set and a knife inserted comes out clean. If the crust browns too quickly, cover the edges with foil.
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Let cool completely on a wire rack. Slice and serve at room temperature or chilled.
Notes
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For an extra-rich filling, substitute whole milk with half-and-half or heavy cream.
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Want a gluten-free option? Skip the crust and bake the custard directly in a greased pie dish.
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Make it a day ahead and refrigerate overnight. Bring to room temperature before serving.
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Store leftovers tightly wrapped in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 265
- Sugar: 24g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 130mg
Keywords: egg custard pie, old-fashioned custard pie, classic custard dessert, creamy pie recipe