Description
Sweet southern comfort meets pure nostalgia in this classic egg custard pie, a silky dessert that whispers memories of grandmother’s kitchen. Rich custard nestled in a buttery crust promises delightful comfort you’ll savor with each heavenly bite.
Ingredients
Scale
Main Ingredients:
- 3 large eggs
- 2 ½ cups (591 milliliters) whole milk
- ¾ cup (150 grams) granulated sugar
Crust:
- 1 unbaked 9-inch pie crust (store-bought or homemade)
Seasonings and Extras:
- ½ teaspoon salt
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon ground nutmeg (plus more for topping)
Instructions
- Prepare your kitchen workspace by positioning the oven rack in the center and warming the oven to 350F (175C) for optimal baking conditions.
- Gently ease the prepared pie crust into a 9-inch pie dish, creating decorative crimped edges along the rim for an elegant presentation.
- Crack the eggs into a medium mixing bowl, combining them with granulated sugar and a pinch of salt, whisking vigorously until the mixture becomes uniformly pale and slightly frothy.
- Stream the milk into the egg mixture gradually, incorporating vanilla extract while continuously whisking to ensure a silky, homogeneous custard base with no lumps.
- Delicately pour the smooth custard mixture into the unbaked pie shell, allowing it to settle evenly across the surface without disturbing the crust.
- Enhance the pie’s aromatic profile by lightly dusting freshly grated nutmeg across the custard’s surface, creating a delicate, fragrant layer.
- Carefully slide the pie into the preheated oven, monitoring its transformation for 45-50 minutes until the center achieves a gentle, quivering set and a knife inserted near the center emerges pristine.
- Remove the pie from the oven and position it on a wire cooling rack, allowing it to reach room temperature naturally, then refrigerate for a minimum of two hours to achieve an impeccably smooth, chilled texture before serving.
Notes
- Swap whole milk for low-fat or non-dairy alternatives like almond or oat milk to create a lighter version of this classic dessert.
- Prevent soggy crust by pre-baking the pie shell for 10 minutes before adding the custard mixture, which helps maintain a crisp bottom.
- Test custard doneness by gently shaking the pie – it should have a slight wobble in the center but not look liquid, indicating it’s perfectly baked.
- Create a gluten-free option by using a premade gluten-free pie crust or making a nut-based crust for those with wheat sensitivities.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 685
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 66 g
- Fiber: 3 g
- Protein: 41 g
- Cholesterol: 170 mg