š„§ Old-Fashioned Custard Pie
A simple, creamy custard pie with a lightly nutmeg-scented filling and a flaky crust.
Ingredients
For the pie
1 unbaked 9-inch pie crust
3 large eggs
Ā¾ cup granulated sugar
2 cups whole milk
1 teaspoon vanilla extract
Ā¼ teaspoon salt
Ā¼ teaspoon ground nutmeg, plus extra for the top
1 tablespoon melted butter
Instructions
Heat the oven to 375Ā°F (190Ā°C).
Place the unbaked pie crust in a 9-inch pie dish. Crimp the edges.
In a bowl, whisk the eggs, sugar, and salt until smooth.
Gradually whisk in the milk, vanilla, melted butter, and nutmeg. Don’t whip in too much air.
Pour the custard into the unbaked crust and sprinkle a little nutmeg over the top.
Bake for 40ā50 minutes, until the edges are set but the center still has a gentle wobble.
Remove from the oven and let cool completely. The custard will continue to set as it cools.
Refrigerate if you prefer it chilled.
ā Old-fashioned tip
For the smoothest custard, don’t overbake it. When the center has just a slight jiggle, take it out. Overbaking can make the filling watery or cause it to crack.
Makes: 8 slices
Best served: chilled or at room temperature, optionally with a little whipped cream.
