🥧 Ingredients
- 1 unbaked 9-inch pie crust
- 3 large eggs
- ¾ cup granulated sugar
- 2½ cups whole milk (warm, not hot)
- 1 tsp pure vanilla extract
- ¼ tsp ground nutmeg (plus extra for topping)
- ¼ tsp salt
👩🍳 Instructions
- Preheat oven to 350°F (175°C).
- Prepare pie crust: Place the unbaked pie crust into a 9-inch pie dish. Crimp or trim edges as desired.
- Make custard filling:
In a mixing bowl, whisk together the eggs, sugar, salt, vanilla, and nutmeg until well combined. Slowly whisk in the warm milk. - Pour & bake:
Pour the custard mixture into the prepared pie crust. Sprinkle a little extra nutmeg on top for flavor and decoration. - Bake for 45–50 minutes, or until the center is just set (a slight jiggle is okay). If the edges brown too quickly, cover them with foil.
- Cool completely at room temperature, then chill in the fridge for at least 2 hours before slicing.
Enjoy your creamy, smooth slice of Egg Custard Pie chilled or at room temp with a dollop of whipped cream! Would you like a variation using coconut or nut crust?