Classic Smooth Egg Custard Pie with Buttery Flaky Crust
Make this easy, old-fashioned egg custard pie for a comforting dessert. This recipe delivers a creamy vanilla filling baked in a buttery, flaky crust, perfect for holidays or family gatherings.
- Prep Time: 15 min
- Cook Time: 50 min
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 unbaked 9-inch pie crust (buttery and flaky)
- 3 large eggs
- 1/2 cup granulated sugar
- 2 2/3 cups whole milk
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground nutmeg (for topping)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Place your unbaked pie crust into a 9-inch pie plate.
- In a medium bowl, whisk the eggs lightly. Do not overbeat the eggs.
- Add the sugar to the eggs and whisk until just combined.
- Gradually whisk in the milk and vanilla extract until the mixture is smooth.
- Pour the custard filling carefully into the unbaked pie crust.
- Sprinkle the top evenly with ground nutmeg.
- Bake for 45 to 55 minutes, or until a knife inserted near the center comes out clean. The center should be mostly set but may still jiggle slightly.
- Cool the pie completely on a wire rack before slicing. This allows the custard to set fully for a smooth texture.
- Chill the pie for at least 2 hours before serving for the best creamy results.
Notes
- To achieve a smooth custard filling, avoid incorporating too much air when mixing the eggs and milk.
- If the crust edges start to brown too quickly during baking, cover them loosely with aluminum foil strips.
- This pie is excellent served slightly chilled or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 110mg