Creamy & Easy Egg Custard Pie Recipe

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Velvety smooth, lightly sweet, and utterly comforting, this Creamy & Easy Egg Custard Pie is a timeless dessert that brings back the charm of old-fashioned baking. Each bite carries the nostalgic warmth of homemade goodness, blending the richness of eggs with the silky texture of milk and a hint of nutmeg on top. It’s the kind of dessert that doesn’t need a lot of fuss to impress—just simple ingredients and a slow bake to perfection.

Whether you’re serving it warm from the oven or chilled with a dollop of whipped cream, this pie satisfies cravings with its custard-like creaminess and delicate balance of flavor. It makes for a delightful brunch option, a comforting weeknight dessert, or a festive addition to holiday spreads. You don’t have to be an experienced baker to pull this off—the beauty of this recipe is in its simplicity and elegance.

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Ingredients for this Creamy & Easy Egg Custard Pie Recipe

• 1 unbaked 9-inch pie crust (store-bought or homemade)
• 3 large eggs
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 2 1/2 cups whole milk (warm, not hot)
• Freshly grated nutmeg (for topping)

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Step 1: Prepare the Crust

Preheat your oven to 350°F (175°C). Roll out your pie crust and fit it into a 9-inch pie plate. Crimp the edges as desired. For best results, place the crust in the fridge while you prepare the filling.

Step 2: Mix the Custard

In a large mixing bowl, whisk together the eggs, sugar, salt, and vanilla extract until well combined. Gradually whisk in the warm milk until the mixture is smooth and slightly frothy. This gentle blending creates the creamy texture you want in your pie.

Step 3: Fill and Sprinkle

Remove the chilled pie crust from the fridge. Carefully pour the custard filling into the pie shell. Sprinkle the top with a generous dusting of freshly grated nutmeg for that classic flavor and appearance.

Step 4: Bake Slowly

Place the pie on the middle rack of your preheated oven. Bake for 45 to 50 minutes, or until the center is just set but still slightly jiggly when nudged. The edges will puff slightly and may have a golden hue.

Step 5: Cool and Serve

Let the pie cool on a wire rack for at least 1 hour. Serve warm, at room temperature, or chilled. Optionally top with whipped cream or a drizzle of caramel sauce for added richness.

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Frequently Asked Questions

What kind of milk works best for this pie?

Whole milk is ideal for a creamy texture. You can substitute 2% milk, but avoid skim milk as it results in a thinner filling.

Can I use a store-bought pie crust?

Absolutely! Store-bought crusts save time and still produce a delicious result. Just ensure it’s unbaked when you fill it.

How do I know when the pie is done baking?

The center should be just set and slightly jiggly. A knife inserted near the center should come out clean or with a slight custard coating.

Why is my custard watery?

Overbaking or using low-fat milk can cause separation. Stick to whole milk and bake just until set.

Can I add other flavors?

Yes! Try adding a pinch of cinnamon or a splash of almond extract for a twist. Lemon zest also adds a fresh touch.

Is nutmeg necessary?

It adds a traditional flavor and aroma, but you can omit it or use cinnamon if preferred.

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