Here’s a classic Egg Custard Pie recipe—creamy, comforting, and simple to make:
Ingredients
- 1 unbaked 9-inch pie crust
- 4 eggs
- 1 cup sugar
- 2 cups milk (whole milk works best)
- 1 tsp vanilla extract
- ¼ tsp salt
- Optional: nutmeg for sprinkling on top
Instructions
- Preheat oven: 350°F (175°C).
- Prepare the custard:
- In a bowl, whisk eggs until smooth.
- Add sugar, milk, vanilla, and salt; whisk until fully combined.
- Fill the pie crust:
- Pour the custard mixture into the unbaked pie shell.
- Sprinkle a light dusting of nutmeg on top if desired.
- Bake:
- Place in the oven and bake 45–55 minutes, or until the custard is set but still slightly wobbly in the center.
- A knife inserted should come out mostly clean.
- Cool:
- Let the pie cool to room temperature, then chill in the fridge for 1–2 hours for firmer custard.
- Serve:
- Slice and enjoy plain, or with a dollop of whipped cream.
💡 Tips for a Perfect Custard Pie:
- Use room temperature eggs and milk for smoother custard.
- Avoid overbaking—the center should be slightly jiggly when you remove it; it will set as it cools.
- Nutmeg or cinnamon on top adds a traditional flavor.
If you want, I can also give a shortcut version using sweetened condensed milk, which makes the custard even creamier and easier to mix. Do you want me to do that?
