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Silky, creamy, and delicately sweet, this classic custard pie is a timeless dessert with a rich vanilla flavor and a hint of nutmeg. Perfect for holidays, potlucks, or a comforting slice with coffee!
Why You’ll Love This Recipe
Simple ingredients – Just eggs, milk, sugar, and a pie crust
Smooth, velvety texture – Bakes up like a dream
Lightly spiced – Warm nutmeg adds cozy depth
Versatile – Serve warm or chilled
Ingredients
- 1 unbaked 9-inch pie crust (homemade or store-bought)
- 3 large eggs, beaten
- ¾ cup (150g) granulated sugar
- ¼ tsp salt
- ½ tsp vanilla extract
- 2½ cups (600ml) whole milk (warmed slightly)
- ¼ tsp ground nutmeg (for topping)
(Optional: Whipped cream or fresh berries for serving)
Step-by-Step Instructions
1. Prep the Crust
- Preheat oven to 425°F (220°C).
- Place unbaked pie crust in a 9-inch pie dish; crimp edges.
2. Make the Custard
- In a bowl, whisk eggs, sugar, salt, and vanilla until smooth.
- Gradually whisk in warm milk (to prevent curdling).
3. Bake
- Pour custard into the pie crust.
- Sprinkle nutmeg evenly over the top.
- Bake at 425°F (220°C) for 15 minutes, then reduce heat to 350°F (175°C) and bake 25-30 minutes more until the center is just set (it should jiggle slightly).
4. Cool & Serve
- Cool 2 hours at room temp, then refrigerate 2+ hours to fully set.
- Serve chilled or at room temp with whipped cream.
Pro Tips
Prevent spills: Place the pie dish on a baking sheet before filling.
Avoid bubbles: Skim foam off custard before pouring.
Test doneness: Insert a knife near the center—it should come out clean.
Variations
- Coconut Custard Pie: Replace 1 cup milk with coconut milk + top with toasted coconut.
- Maple Custard Pie: Swap ¼ cup sugar for maple syrup.
- Chocolate Custard Pie: Add ¼ cup cocoa powder to the custard.
Storage
- Fridge: Cover and store for 3 days.
- Freeze: Wrap tightly for 1 month (thaw overnight in fridge).
Yield: 8 servings
Perfect for: Sunday dinners, Thanksgiving, or anytime you crave nostalgia!
Fun fact: This recipe dates back to colonial America—simple, humble, and utterly delicious!
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Description
Silky, creamy, and delicately sweet, this classic custard pie is a timeless dessert with a rich vanilla flavor and a hint of nutmeg. Perfect for holidays, potlucks, or a comforting slice with coffee!
Ingredients
-
1 unbaked 9-inch pie crust (homemade or store-bought)
-
3 large eggs, beaten
-
¾ cup (150g) granulated sugar
-
¼ tsp salt
-
½ tsp vanilla extract
-
2½ cups (600ml) whole milk (warmed slightly)
-
¼ tsp ground nutmeg (for topping)
(Optional: Whipped cream or fresh berries for serving)
Instructions
1. Prep the Crust
-
Preheat oven to 425°F (220°C).
-
Place unbaked pie crust in a 9-inch pie dish; crimp edges.
2. Make the Custard
-
In a bowl, whisk eggs, sugar, salt, and vanilla until smooth.
-
Gradually whisk in warm milk (to prevent curdling).
3. Bake
-
Pour custard into the pie crust.
-
Sprinkle nutmeg evenly over the top.
-
Bake at 425°F (220°C) for 15 minutes, then reduce heat to 350°F (175°C) and bake 25-30 minutes more until the center is just set (it should jiggle slightly).
4. Cool & Serve
-
Cool 2 hours at room temp, then refrigerate 2+ hours to fully set.
-
Serve chilled or at room temp with whipped cream
