Description
Egg Custard Pie is a classic dessert featuring a smooth, silky custard filling gently spiced with nutmeg and nestled inside a flaky pre-made pie crust. Its simple ingredients come together to create a comforting, timeless treat perfect for holidays or special occasions.
Ingredients
Scale
Custard Filling
- 3 eggs, beaten
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 1/2 cups milk, scalded
- 1/2 teaspoon nutmeg
Pie Crust
- 1 pre-made 9-inch pie shell
- 1 egg white, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie.
- Prepare Pie Shell: Place the pre-made pie shell in a pie dish. Brush the edges of the crust with the beaten egg white to give it a glossy, attractive finish once baked.
- Mix Custard Ingredients: In a mixing bowl, whisk together the beaten eggs, sugar, salt, and vanilla extract until the mixture is smooth and well combined.
- Temper the Eggs: Slowly add the scalded milk (warm, not boiling) to the egg mixture while whisking constantly. This process tempers the eggs and prevents curdling, ensuring a smooth custard.
- Add Spice: Stir in the nutmeg evenly into the custard mixture for a warm, subtle spiced flavor.
- Fill Pie Shell: Pour the prepared custard mixture carefully into the prepped pie shell.
- Bake the Pie: Bake in the preheated oven for 45 to 55 minutes, or until the custard is set but still slightly jiggles in the center. Check doneness by inserting a knife near the center; it should come out clean.
- Cool and Serve: Allow the pie to cool completely before serving. Store any leftovers in the refrigerator for freshness.
Notes
- Scalding milk means heating it until just before it boils; this enhances the custard texture.
- Using a pre-made pie crust saves time and ensures a flaky crust.
- Do not overbake the custard as it can become dry and rubbery; gentle jiggle indicates perfect doneness.
- Nutmeg can be adjusted or omitted according to taste preferences.
- Refrigerate leftovers promptly to maintain food safety.
