Description
A classic and creamy Egg Custard Pie featuring a smooth custard made from eggs, milk, and aromatic nutmeg, baked to perfection in a flaky pre-made pie crust. This comforting dessert offers a delicate sweetness complemented by vanilla and a beautiful glossy crust finish from an egg wash.
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 Shell
- 1 pre-made 9-inch pie shell
Egg Wash
- 1 egg white, beaten
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the custard pie.
- Prepare Pie Shell: Place the pre-made pie shell into a pie dish. Brush the edges of the crust with the beaten egg white to create a glossy, golden finish when 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 Eggs with Milk: Slowly pour the scalded (warm but not boiling) milk into the egg mixture while continuously whisking to prevent the eggs from curdling.
- Add Nutmeg: Stir in the nutmeg evenly to impart a subtle warm spice flavor to the custard.
- Fill Pie Shell: Pour the custard mixture carefully into the prepared pie shell, ensuring an even distribution.
- Bake the Pie: Bake for 45 to 55 minutes or until the custard is set but still slightly jiggly in the center. Test doneness by inserting a knife near the center; it should come out clean.
- Cool and Serve: Let the pie cool completely before serving. Any leftovers should be refrigerated to maintain freshness.
Notes
- Scalding the milk helps to prevent curdling and improves the texture of the custard.
- Use a knife or toothpick inserted near the center to check for doneness; it should come out clean but custard should still have a slight jiggle.
- Let the pie cool completely to allow the custard to fully set.
- The beaten egg white brushed on the crust edges gives a beautiful shiny golden finish after baking.
- Refrigerate leftovers and consume within 2-3 days for best quality.
