Description
This classic Egg Custard Pie features a smooth, creamy filling made from eggs, milk, sugar, and a hint of nutmeg, all nestled in a flaky pre-made pie crust. Perfectly baked to a soft, custardy texture with a glossy golden crust, this comforting dessert is easy to prepare and ideal for any occasion.
Ingredients
Scale
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
Crust and Finishing
- 1 pre-made 9-inch pie shell
- 1 egg white, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is at the right temperature when the pie is ready to bake.
- Prepare Pie Shell: Place the pre-made pie shell into a pie dish. Use the beaten egg white to brush the edges of the crust, giving it a glossy, appealing finish after baking.
- 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 scalded milk (which should be warm but not boiling) into the egg mixture while whisking continuously. This step prevents the eggs from curdling by slowly bringing them up to temperature.
- Add Nutmeg: Stir the nutmeg into the custard mixture to impart a warm, aromatic flavor to the filling.
- Fill Pie Shell: Pour the custard mixture carefully into the prepared pie shell, making sure not to disturb the edges coated with egg white.
- Bake the Pie: Bake the custard pie for about 45 to 55 minutes. The custard is done when it is set but still slightly jiggly in the center; a knife inserted near the center should come out clean.
- Cool and Serve: Let the pie cool completely before slicing and serving. Store any leftovers in the refrigerator to maintain freshness.
Notes
- Scalding milk means heating it until it just starts to steam and small bubbles form around the edges, not boiling.
- Be careful not to overbake as the custard can become rubbery; it should still have a slight jiggle.
- Brushing the edges with egg white helps create a shiny golden crust and seals the crust to prevent sogginess.
- Nutmeg adds a classic warm spice flavor; you can adjust the amount based on preference or omit if desired.
- Use a knife to test doneness by inserting it near the center; if it comes out clean, the custard is set.
