Classic Egg Custard Pie

Classic Egg Custard Pie

This Classic Egg Custard Pie is a timeless dessert featuring a creamy, silky filling baked in a flaky pie crust. It’s simple, comforting, and perfect for any occasion!

Yield
Serves 8

Ingredients

For the Pie Crust (or use store-bought)

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 3–4 tablespoons ice water

For the Custard Filling

• 4 large eggs
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 2 cups whole milk, warmed
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon ground nutmeg (for sprinkling)

Instructions

Step 1: Make the Pie Crust

1. In a medium bowl, whisk together the flour and salt.
2. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, mixing just until the dough comes together.
4. Form the dough into a ball, flatten into a disk, wrap in plastic, and refrigerate for 30 minutes.
5. Roll out the dough on a lightly floured surface to fit a 9-inch pie dish. Trim and crimp the edges as desired. Place in the refrigerator while preparing the filling.

Step 2: Preheat the Oven
Preheat your oven to 375°F (190°C).

Step 3: Prepare the Custard Filling

1. In a large bowl, whisk together the eggs, granulated sugar, and salt until smooth.
2. Gradually whisk in the warmed milk and vanilla extract until fully combined.

Step 4: Assemble the Pie
Pour the custard mixture into the prepared pie crust.
Lightly sprinkle the top with ground nutmeg.

Step 5: Bake
Carefully place the pie in the preheated oven and bake for 40–50 minutes, or until the edges are set and the center jiggles slightly when gently shaken.
If the crust begins to brown too quickly, cover the edges with aluminum foil.

Step 6: Cool and Serve
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours.
Serve at room temperature or chilled.

Kitchen Tips

• Use warm (not hot) milk to prevent scrambling the eggs when mixing the custard.
• For an extra-smooth filling, strain the custard mixture through a fine-mesh sieve before pouring it into the crust.
• Store leftovers in the refrigerator for up to 3 days.

Nutritional Information per Serving
Calories, 322 | Protein, 7g | Carbohydrates, 37g | Fiber, 0.5g | Net Carbohydrates, 36g | Fat, 16g | Saturated Fat, 9g | Cholesterol, 130mg | Sodium, 242mg | Sugars, 22g | Glycemic Index, Medium

Enjoy your Classic Egg Custard Pie with confidence knowing both its delicious taste and its nutritional details!