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Fail-Proof Old Fashioned Egg Custard Pie

Close-up of a thick slice of creamy egg custard pie with a golden-brown top dusted with powdered sugar and cinnamon.
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Follow this easy, classic recipe for a smooth, creamy baked egg custard pie. We provide the simple steps to achieve a perfect, velvety texture every time you bake this traditional dessert.

Ingredients

Scale
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 2-2/3 cups whole milk
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg (plus extra for topping)
  • 1 unbaked 9-inch pie crust (use your favorite homemade or store-bought crust)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Place an oven rack in the center position.
  2. Prepare your 9-inch pie crust in a pie plate. Do not pre-bake the crust.
  3. In a medium bowl, lightly whisk the 3 large eggs until the yolks and whites are just combined. Do not over-whisk, as this incorporates too much air, which can cause cracking.
  4. Add the sugar, salt, and nutmeg to the eggs. Whisk gently until the sugar begins to dissolve.
  5. Slowly pour in the milk and vanilla extract. Whisk just until the mixture is uniform and smooth. This is the key to a creamy egg custard filling.
  6. Strain the custard mixture through a fine-mesh sieve directly into a large measuring cup or bowl with a spout. This removes any unmixed bits or air bubbles, helping you achieve a smooth custard technique.
  7. Carefully pour the strained custard mixture into the unbaked pie shell.
  8. Sprinkle a light, even layer of extra nutmeg over the top of the liquid custard.
  9. Bake for 40 to 50 minutes. To prevent the edges of the crust from burning, you can cover them loosely with aluminum foil halfway through baking.
  10. The custard is done when the edges are set, but the center still has a slight jiggle (like gelatin). A knife inserted near the center should come out mostly clean.
  11. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours before slicing. The custard will continue to set as it cools.
  12. Chill the pie in the refrigerator for at least 4 hours, or preferably overnight, before serving for the best texture.

Notes

  • For a truly fail-proof result, bake the custard in a water bath (bain-marie). Place the pie plate inside a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the side of the pie plate before placing it in the oven.
  • If you are using a pre-baked or blind-baked crust, reduce the baking time slightly, checking for doneness around the 35 to 40-minute mark.
  • This recipe makes a traditional, slightly sweet custard. If you prefer a richer flavor, you can substitute 1/2 cup of the milk with heavy cream.

Nutrition

Find it online: https://tasteportfolio.com/fail-proof-old-fashioned-egg-custard-pie/