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To appreciate the craft of making a classic egg custard pie, it’s essential to understand the roles of its key ingredients. Each component plays a vital role in achieving that perfect custard texture and rich flavor that makes this dessert so beloved.

Old fashioned egg custard pie

Indulge in the rich and creamy goodness of classic egg custard pie with this simple recipe! With a buttery pre-made pie crust and a dreamy filling made from eggs, sugar, whole milk, and a hint of vanilla and nutmeg, this dessert is perfect for any occasion. Bake it to a silky perfection and let it chill for a delightful treat that's both comforting and nostalgic. Serve it up with optional whipped cream for that extra touch!
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Ingredients
  

1 pre-made pie crust (9-inch)

4 large eggs

3/4 cup granulated sugar

2 cups whole milk

1 teaspoon vanilla extract

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

Instructions
 

Preheat your oven to 350°F (175°C).

    Place the pre-made pie crust in a 9-inch pie dish. Blind bake it for 10 minutes until slightly golden, then remove from the oven and let it cool.

      In a mixing bowl, whisk together the eggs and sugar until well combined and slightly frothy.

        Gradually add the whole milk, vanilla extract, nutmeg, and salt to the egg mixture, stirring gently until everything is well incorporated.

          Pour the custard mixture carefully into the cooled pie crust.

            Bake the pie in the preheated oven for about 40-45 minutes or until the custard is set but still has a slight jiggle in the center.

              Once done, remove from the oven and let it cool on a wire rack. Refrigerate for at least 2 hours before serving for a firmer texture.

                Serve chilled with a sprinkle of extra nutmeg on top or a dollop of whipped cream, if desired.

                  Prep Time: 15 minutes | Total Time: 2 hours 15 minutes | Servings: 8