Description
Egg Custard Pie is a timeless Southern dessert made with simple ingredients like milk, eggs, sugar, and vanilla. It bakes into a silky, lightly sweet custard with a hint of nutmeg, all in a buttery pie crust. It’s smooth, comforting, and incredibly easy to make.
Ingredients
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1 unbaked 9-inch pie crust (store-bought or homemade)
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3 large eggs
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3/4 cup granulated sugar
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1/2 teaspoon salt
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2 1/2 cups whole milk (room temperature)
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1 1/2 teaspoons vanilla extract
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1/4 teaspoon ground nutmeg (plus more for topping)
Instructions
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Preheat oven to 350°F (175°C).
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Place pie crust in a 9-inch pie dish. Crimp the edges as desired and set aside.
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In a medium bowl, whisk together eggs, sugar, and salt until well combined.
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Slowly add the milk and vanilla, whisking constantly until smooth.
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Pour the custard mixture into the unbaked pie crust.
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Sprinkle the top with a light dusting of nutmeg.
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Carefully transfer the pie to the oven and bake for 45–50 minutes, or until the center is just set and a knife inserted near the center comes out clean.
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Let cool completely on a wire rack. Chill in the refrigerator before serving for best texture.
Notes
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To prevent a soggy crust, you can blind bake the pie crust for 10 minutes before adding the filling.
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Make sure your milk isn’t cold, or it may cause the eggs to curdle.
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This pie is best served chilled, but some enjoy it at room temp too!