Classic Egg Custard Pie
A smooth, creamy egg custard filling baked in a flaky pie crust and finished with a sprinkle of warm nutmeg.
Ingredients
- 1 unbaked pie crust store-bought or homemade, 9-inch
- 4 large eggs
- 3/4 cup granulated sugar 150g
- 1 1/4 cups whole milk 300ml
- 1 tsp vanilla extract 5ml
- 1/4 tsp salt
- 1/4 tsp ground nutmeg for sprinkling
Instructions
- Preheat the oven to 425°F (220°C). Place your unbaked 9-inch pie crust on a baking sheet to catch any spills.
- In a small saucepan over medium heat, warm the milk until it begins to steam and small bubbles form around the edge. Do not let it boil. Remove from heat.
- In a medium bowl, whisk the 4 large eggs. Stir in the sugar, vanilla extract, and salt until the sugar has dissolved.
- Slowly and steadily stream the hot milk into the egg mixture while whisking continuously. This is called tempering and prevents the eggs from scrambling.
- Pour the custard filling into the pie crust. Sprinkle the surface evenly with ground nutmeg.
- Bake on the bottom oven rack for 10 minutes.
- Reduce the oven temperature to 350°F (175°C). Continue to bake for 20 to 30 minutes, or until the center is almost set but still has a slight wobble. The internal temperature should be at least 160°F (71°C).
- Carefully remove the pie from the oven. Let it cool completely on a wire rack to room temperature. The custard will finish setting as it cools.
Notes
For food safety, ensure the center of the custard reaches an internal temperature of at least 160°F (71°C).
Baking the pie on a baking sheet makes it easier to transfer in and out of the oven and protects against any filling that might spill over.
To prevent the crust edges from over-browning, you can cover them with a pie shield or strips of aluminum foil during the last 15-20 minutes of baking.