Description
Egg Custard Pie is a classic dessert featuring a smooth and silky custard filling, delicately flavored with nutmeg, baked to perfection in a flaky 9-inch pie crust. This simple yet indulgent pie is perfect for holiday gatherings or any occasion, offering a timeless treat that balances creamy sweetness with subtle spice.
Ingredients
Scale
Pie Shell
- 1 pre-made pie shell (9-inch)
Custard Filling
- 3 eggs, beaten
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 1/2 cups milk, scalded (warm, not boiling)
- 1/2 teaspoon nutmeg
Egg Wash
- 1 egg white, beaten (for brushing pie crust edges)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature before baking the pie.
- Prepare Pie Shell: Place the pre-made 9-inch pie shell into a pie dish. Brush the edges of the crust with the beaten egg white to give the crust a glossy, golden finish once baked.
- Mix Custard Ingredients: In a mixing bowl, whisk together the beaten eggs, sugar, salt, and vanilla extract until the mixture is smooth and well combined.
- Temper Eggs with Milk: Slowly add the scalded (warm) milk to the egg mixture while whisking constantly to prevent the eggs from curdling, ensuring a smooth custard base.
- Add Nutmeg: Stir the nutmeg gently into the custard mixture for a warm, fragrant spice flavor.
- Fill Pie Shell: Pour the prepared custard mixture into the pie shell carefully, filling it evenly.
- Bake the Pie: Place the pie in the preheated oven and bake for 45–55 minutes. The custard should be set but still slightly jiggle in the center when gently shaken. Test doneness by inserting a knife near the center; it should come out clean.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely before serving. Store any leftovers in the refrigerator to keep fresh.
Notes
- Tempering the eggs with warm milk is essential to avoid curdling and ensure a smooth custard texture.
- Use a toothpick or knife to check the custard’s doneness; it should come out clean but the center can still have a slight jiggle.
- Scalding the milk means heating it just until small bubbles form at the edges, not boiling, to enhance creaminess and flavor.
- Let the pie cool completely to allow the custard to set fully before slicing.
- The pie can be stored in the refrigerator for up to 3 days.
