Creamy and Easy Egg Custard Pie

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If you’re craving a nostalgic dessert that feels like a warm hug from your grandma’s kitchen, this Creamy and Easy Egg Custard Pie delivers exactly that. With its smooth, silky filling nestled inside a buttery, flaky crust, it’s a timeless classic that never fails to impress. The golden top and tender custard beneath are lightly sweet, perfectly balanced with a gentle touch of vanilla.

This pie is ideal for both special gatherings and quiet afternoons when only comfort food will do. It uses simple pantry staples and comes together with minimal effort, making it accessible for even novice bakers. Serve it slightly warm or chilled, with a sprinkle of nutmeg or a dollop of whipped cream if you’re feeling extra indulgent.

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Ingredients for this Creamy and Easy Egg Custard Pie

• 1 unbaked 9-inch pie crust (store-bought or homemade)
• 3 large eggs
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg (plus more for topping)
• 2 1/2 cups whole milk (scalded and slightly cooled)
• 1 teaspoon vanilla extract

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Step 1: Prepare the Pie Crust

Preheat your oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie dish, crimping the edges for a decorative finish. Set aside while you make the filling.

Step 2: Mix the Custard Base

In a medium bowl, whisk together the eggs, granulated sugar, salt, and nutmeg until well combined. Slowly add in the warm milk while whisking constantly to avoid scrambling the eggs. Stir in the vanilla extract.

Step 3: Assemble the Pie

Pour the custard mixture into the prepared pie crust. Sprinkle a light dusting of nutmeg on top for added flavor and visual appeal.

Step 4: Bake

Place the pie in the oven and bake for 45 to 50 minutes, or until the center is just set and a knife inserted near the center comes out clean. The pie will puff slightly and may jiggle a bit in the middle but will firm up as it cools.

Step 5: Cool and Serve

Allow the pie to cool completely on a wire rack. For the best texture, chill it in the refrigerator for at least 2 hours before slicing. Serve as-is or with a dollop of whipped cream.

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Frequently Asked Questions

What does scalding milk mean?

Scalding milk means heating it until just below boiling, typically when small bubbles form around the edges. This step helps create a smoother custard.

Can I use a pre-baked crust?

Yes, but be cautious—using a fully pre-baked crust might result in over-browning. A partially baked crust works better if you’d like a firmer bottom.

Can I substitute the milk with cream or a non-dairy option?

You can replace part of the milk with heavy cream for a richer custard. Non-dairy alternatives may work but could alter texture and flavor.

How do I know when the custard pie is fully baked?

The center should be set but slightly wobbly. A knife inserted near the center should come out clean.

Is nutmeg necessary?

Nutmeg adds traditional flavor, but you can omit it or use cinnamon for a twist.

Why is my custard watery?

Overbaking or not letting the pie cool properly can cause weeping. Follow baking and cooling times closely.

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