Description
A classic vanilla custard pie with a silky-smooth filling and a buttery pie crust, offering a rich and comforting dessert perfect for any occasion.
Ingredients
Units
Scale
- 1 unbaked 9-inch pie crust
- 3 large eggs
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 1/2 cups whole milk
- 1 tablespoon unsalted butter, melted
- 1 tablespoon vanilla extract
- Ground nutmeg, for sprinkling (optional)
Instructions
- Preheat oven to 350°F (175°C). Place the pie crust into a 9-inch pie dish and crimp the edges. Set aside.
- In a large bowl, whisk together the eggs, sugar, and salt until well combined.
- Gradually whisk in the milk, melted butter, and vanilla extract until smooth.
- Pour the custard mixture into the prepared pie crust.
- Sprinkle lightly with ground nutmeg, if using.
- Bake for 45–50 minutes, or until the custard is set but still slightly wobbly in the center.
- Remove from the oven and let cool to room temperature. Then refrigerate for at least 2 hours before serving.
Notes
- Use whole milk for the creamiest texture.
- The pie is best served chilled, but can also be served at room temperature.
- Cover loosely with foil if the crust begins to brown too quickly during baking.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 22g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 105mg