Description
This classic Egg Custard Pie features a smooth, creamy custard filling infused with vanilla and nutmeg, all nestled in a flaky pre-made pie crust. It’s an easy-to-make dessert that’s perfect for family gatherings or a comforting treat.
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
- 1/2 teaspoon nutmeg
Egg Wash
- 1 egg white, beaten (for egg wash)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to ensure it reaches the proper temperature for baking the custard pie evenly.
- Prepare the pie crust: Place the pre-made pie shell into a pie dish. Brush the edges of the crust with beaten egg white to create a glossy, attractive finish once baked.
- Mix custard base: In a mixing bowl, whisk together the beaten eggs, sugar, salt, and vanilla extract until the mixture is smooth and well combined.
- Temper the eggs: Gradually add the warm, scalded milk to the egg mixture while whisking constantly to prevent the eggs from curdling, ensuring a silky custard texture.
- Add nutmeg: Stir in the nutmeg evenly into the custard mixture for a warm, subtle spice flavor.
- Fill pie shell: Pour the custard mixture carefully into the prepared pie shell, spreading it evenly.
- Bake the custard: Bake the pie in the preheated oven for 45 to 55 minutes. The custard is done when it is set but remains slightly jiggly in the center and a knife inserted near the center comes out clean.
- Cool and serve: Let the pie cool completely before serving to allow the custard to fully set. Refrigerate any leftovers to maintain freshness.
Notes
- Ensure the milk is scalded (heated to just before boiling) but not boiling to avoid scrambling the eggs when mixed.
- Use a clean knife to check for doneness; it should come out clean without wet custard sticking to it.
- For a deeper flavor, you can sprinkle a little extra nutmeg on top before serving.
- Make sure to cool the pie completely before slicing to keep the custard intact.
- Refrigerate leftovers and consume within 3 days for best quality.
