Description

This Old-Fashioned Egg Custard Pie is a timeless dessert made with simple pantry staples like eggs, sugar, milk, and vanilla. It bakes up with a smooth, creamy center and a lightly golden top, all nestled in a flaky pie crust. It’s perfect served chilled or at room temperature with a dash of nutmeg on top.

Ingredients

1 unbaked 9-inch pie crust (store-bought or homemade)
3 large eggs
3/4 cup granulated sugar
1/4 tsp salt
2 1/2 cups whole milk
1 1/2 tsp vanilla extract

Ground nutmeg, for sprinkling

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Instructions

Preheat oven to 350°F (175°C).

In a large bowl, whisk together eggs, sugar, and salt until smooth.

Warm the milk slightly (just lukewarm, not hot) and slowly whisk it into the egg mixture.

Stir in the vanilla extract.

Pour the custard filling into the unbaked pie crust.

Lightly sprinkle ground nutmeg over the top.

Carefully place the pie on the center rack and bake for 45–55 minutes, or until the center is set but still slightly wobbly.

Let the pie cool completely. Chill in the fridge for at least 2 hours before serving for best texture.

Notes

Don’t overbake—the pie will firm up more as it cools.
Whole milk is best for that rich custard texture.

For extra depth, add a tiny pinch of cinnamon or lemon zest.