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
- In a medium bowl, whisk together the flour and salt.
- Cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add the ice water, 1 tablespoon at a time, mixing just until the dough comes together.
- Form the dough into a ball, flatten into a disk, wrap in plastic, and refrigerate for 30 minutes.
- 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
- In a large bowl, whisk together the eggs, sugar, and salt until smooth.
- 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.
- Sprinkle the top with a light dusting of 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.
- To prevent over-browning, cover the edges of the crust with aluminum foil if needed.
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 combining with the custard mixture.
- For a smoother 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.
This Classic Egg Custard Pie is a true crowd-pleaser, boasting creamy custard with a hint of nutmeg and a buttery crust that melts in your mouth!