Description
A classic Egg Custard Pie featuring a smooth and creamy filling with a hint of vanilla and nutmeg, baked in a flaky pie shell. This comforting dessert is perfect for any occasion.
Ingredients
Scale
Custard Filling
- 3 eggs, beaten
- 3/4 cups sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 1/2 cups milk, scalded and cooled
- 1/2 tsp nutmeg
Pie Shell
- 1 pre-made pie shell
- 1 egg white, beaten for egg wash
Instructions
- Preheat Oven: Preheat your oven to 400° F to ensure it is hot and ready for baking the pie.
- Prepare Custard Mixture: In a large mixing bowl, combine the beaten eggs, sugar, salt, and vanilla extract. Pour in the scalded and cooled milk, then whisk everything together until thoroughly mixed.
- Prepare Pie Shell: Use a pastry brush to coat the inside of the pre-made pie shell with the beaten egg white to create an egg wash that helps seal and add shine.
- Fill Pie Shell: Pour the custard filling into the prepared pie shell carefully. Then, sprinkle the nutmeg evenly on top using a fine-mesh strainer for a smooth distribution.
- Bake the Pie: Place the pie in the oven and bake for 50 minutes. The edges should be firm while the center should remain slightly jiggly, indicating that the custard is set but still creamy.
- Cool and Refrigerate: Remove the pie from the oven and allow it to cool completely on a cooling rack. Once cooled, refrigerate it before serving to let the custard fully firm up for the best texture.
Notes
- Scalding milk involves heating it to just below boiling to improve texture; let it cool before adding to the custard to prevent cooking the eggs prematurely.
- Use a fine-mesh strainer to evenly sprinkle nutmeg, avoiding clumps on the custard surface.
- Allow the pie to cool and refrigerate thoroughly for at least 2 hours to achieve the best flavor and texture.
- Using a pre-made pie shell simplifies the preparation process but homemade crust can be substituted for a more rustic touch.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 110 mg
