Description
A smooth and creamy custard pie with a flaky, buttery crust and a hint of nutmeg. This classic dessert is light, comforting, and easy to make with simple ingredients.
Ingredients
For the Pie Crust:
- 1 9-inch pie crust (homemade or store-bought)
For the Custard Filling:
- 3 large eggs
- 3/4 cup granulated sugar
- 2 cups whole milk
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg (plus extra for garnish)
Instructions
- Preheat Oven to 375°F (190°C).
- Pre-bake the Pie Crust: Prick the crust with a fork, line with parchment paper, and add pie weights. Bake for 10-12 minutes, remove weights, and bake for another 5 minutes until lightly golden. Let cool slightly.
- Prepare the Custard: In a mixing bowl, whisk eggs, sugar, salt, and vanilla extract until combined. Warm the milk in a saucepan until slightly warm (not boiling). Slowly pour the milk into the egg mixture while whisking continuously.
- Strain the Mixture (Optional): For an extra smooth custard, pour the mixture through a fine-mesh strainer.
- Fill the Pie Crust: Pour the custard mixture into the pre-baked crust and sprinkle with ground nutmeg.
- Bake: Reduce oven temperature to 350°F (175°C) and bake for 40-45 minutes, or until the edges are set but the center slightly jiggles.
- Cool the Pie: Let the pie cool on a wire rack for 1-2 hours, then refrigerate for at least 2 more hours before slicing.
- Serve: Enjoy chilled or at room temperature with whipped cream or fresh berries.
- Prep Time: 15 minutes
- Cook Time: 45 minutes