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Old Fashioned Silky Creamy Egg Custard Pie

Close-up of a thick slice of creamy custard pie showing a golden-brown caramelized top crust.
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Make this classic, old fashioned egg custard pie for a comforting dessert. The filling is velvety smooth, infused with vanilla and nutmeg, and baked in a flaky crust. This recipe is simple and guarantees a flawless texture, perfect for holidays or Sunday dinner.

Ingredients

Scale
  • 1 (9 inch) unbaked pie crust (store-bought or homemade)
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups whole milk

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Place the unbaked pie crust into a 9-inch pie plate. Do not pre-bake the crust.
  2. In a medium bowl, whisk the eggs until they are light yellow and slightly frothy.
  3. Add the sugar and salt to the eggs. Whisk until just combined. Do not over-mix, as this can introduce too much air, leading to cracks.
  4. Stir in the vanilla extract and ground nutmeg.
  5. Slowly pour in the whole milk while gently whisking until the mixture is uniform.
  6. Pour the custard filling into the unbaked pie crust.
  7. Bake at 375 degrees Fahrenheit for 15 minutes.
  8. Reduce the oven temperature to 325 degrees Fahrenheit. Continue baking for 30 to 40 minutes more, or until the edges are set but the center still has a slight jiggle when gently shaken.
  9. Remove the pie from the oven. Allow it to cool completely on a wire rack before slicing. Cooling slowly helps prevent the top from cracking.

Notes

  • For a guaranteed smooth texture, strain the finished custard mixture through a fine-mesh sieve before pouring it into the crust.
  • To prevent the crust edges from burning, cover them loosely with aluminum foil halfway through the baking time.
  • This pie tastes best when chilled for at least 4 hours before serving. It is a wonderful make ahead holiday dessert.

Nutrition

Find it online: https://mayaplate.com/custard-pie-old-fashioned-silky-creamy-recipe/