Description

This Custard Pie is a classic, creamy dessert with a silky smooth vanilla custard filling and a perfectly flaky, buttery crust. Simple to make and always satisfying, this old-fashioned pie is perfect for any occasion. Serve chilled or at room temperature, and garnish with whipped cream or a dusting of nutmeg for extra flair.

Ingredients

For the Pie Filling:

1 cup sugar

6 large eggs (room temperature)

¼ teaspoon nutmeg

2 teaspoons vanilla extract

3 cups whole milk (room temperature)

1 unbaked pie crust (store-bought or homemade)

For Garnish (optional):

⅛ teaspoon nutmeg

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Instructions

Preheat the Oven:
Preheat your oven to 350°F (175°C).
Prepare the Filling:
In a large bowl, whisk together the sugar, eggs, nutmeg, and vanilla extract until smooth. Gradually add the milk while continuing to whisk, ensuring everything is evenly mixed.
Pour the Filling into the Crust:
Pour the prepared custard mixture into the unbaked pie crust.
Bake the Pie:
Bake for 1 hour to 1 hour 15 minutes, or until the custard is set and the top is lightly golden. A knife inserted into the center should come out clean when done.
Cool the Pie:
Allow the pie to cool completely. Optionally, garnish with a sprinkle of nutmeg and serve chilled or at room temperature.

Notes

Variations:

Spices: Add a pinch of cinnamon or ground cloves for a different flavor profile.

Fruit: Layer sliced strawberries or other fresh fruits before pouring the custard mixture for a fruity twist.

Crust: Swap the traditional pie crust for a graham cracker crust for added texture and flavor.

Storage/Reheating:

Storage: Store leftover pie in the refrigerator for up to 3 days.

Reheating: Reheat in the oven at 300°F (150°C) for about 10 minutes to warm through.