Description
Egg Custard Pie is a smooth, creamy Southern dessert featuring a buttery, flaky crust and a lightly sweet vanilla custard filling with a hint of nutmeg. This classic recipe is simple to make with pantry staples and perfect for holidays, potlucks, or cozy family dinners.
Ingredients
- For the Pie:
- 1 unbaked 9-inch pie crust
- 3 large eggs
- 3/4 cup granulated sugar
- 2 1/2 cups whole milk
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 tsp ground nutmeg
Instructions
- Prepare the crust: Place the unbaked pie crust into a 9-inch pie plate and crimp the edges. Use a fork to prick holes in the bottom to prevent puffing.
- Make the custard: In a bowl, whisk the eggs until smooth. Add sugar, salt, and vanilla extract, and mix well. Gradually stir in milk until the mixture is smooth.
- Assemble the pie: Pour the custard into the prepared crust. Lightly dust the top with ground nutmeg.
- Bake: Bake at 350°F (175°C) for 35–40 minutes, or until edges are set and the center jiggles slightly. A knife inserted near the center should come out mostly clean.
- Cool and serve: Allow the pie to cool completely before serving. Serve chilled or at room temperature.
Notes
- Use half-and-half or evaporated milk for a richer version.
- Add cinnamon with nutmeg for a warmer flavor.
- Coconut flakes can be added to make a coconut custard pie.
- A graham cracker crust offers a sweet, crunchy twist.
- Avoid over-whisking the custard to minimize bubbles.
