Description
This classic Egg Custard Pie features a creamy, smooth custard filling gently flavored with vanilla and nutmeg, all nestled in a flaky pre-made pie shell. Perfect for a comforting dessert or a nostalgic treat, this recipe is simple to prepare and bakes to a beautiful golden finish with a delicate egg wash coating the crust for extra shine.
Ingredients
Scale
Custard Filling
- 3 Eggs (beaten)
- 3/4 cups Sugar
- 1/4 tsp Salt
- 1 tsp Vanilla extract
- 2 1/2 cups Milk (scalded and cooled)
- 1/2 tsp Nutmeg
Pie Shell
- 1 Pie shell (pre-made)
- 1 Egg white (beaten for an egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400° F to ensure it reaches the correct temperature for even baking of the custard pie.
- Mix Custard Ingredients: In a large mixing bowl, combine the beaten eggs, sugar, salt, and vanilla extract. Slowly pour in the scalded milk, which should have cooled to avoid cooking the eggs prematurely, then whisk everything together until smooth and well blended.
- Prepare Pie Shell: Using a pastry brush, coat the inside of the pre-made pie shell with the beaten egg white. This egg wash helps create a glossy finish and a slight seal to keep the crust crisp.
- Fill and Season: Pour the custard filling into the prepared pie shell carefully. Using a fine-mesh strainer, sprinkle the nutmeg evenly over the top to add warm spice and aroma.
- Bake: Place the pie in the preheated oven and bake for 40 to 50 minutes. The pie is done when the edges are firm and set, but the center still jiggles slightly when shaken, indicating a creamy texture.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely on a cooling rack. For best results, refrigerate the pie before serving to let the custard fully set and chill.
Notes
- This is an old-fashioned homemade pie, inspired by Platter Talk, and can be made in about one hour including prep and bake time.
- Be sure the scalded milk is cooled before mixing with eggs to prevent curdling.
- The pie can be served chilled or at room temperature according to preference.
- Use a fine-mesh strainer for nutmeg to ensure even distribution and avoid clumps.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 244 kcal
- Sugar: 23 g
- Sodium: 222 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 69 mg
