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Fail-Proof Old Fashioned Egg Custard Pie

A slice of creamy egg custard pie with a golden crust and a dusting of cinnamon on top.
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Make a classic, creamy egg custard pie using this straightforward, fail-proof recipe. This traditional dessert bakes to a smooth, velvety texture every time.

Ingredients

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  • 1 unbaked 9-inch pie crust
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • Dash of ground nutmeg (for topping)
  • 2 2/3 cups whole milk

Instructions

  1. Preheat your oven to 350 degrees F. Place the unbaked pie crust in a 9-inch pie plate.
  2. In a medium bowl, whisk together the eggs, sugar, and salt until they are well combined. Do not over-beat the mixture.
  3. Stir in the vanilla extract.
  4. Slowly whisk in the milk until the mixture is smooth. This slow addition helps prevent foam, which can cause cracks.
  5. Pour the custard mixture into the unbaked pie shell.
  6. Sprinkle the top lightly with ground nutmeg.
  7. Bake for 45 to 55 minutes. The custard is done when a knife inserted near the center comes out clean, and the edges are set but the center still has a slight jiggle.
  8. Remove the pie from the oven and cool completely on a wire rack before slicing. Cooling slowly helps prevent cracking.
  9. Chill the pie for at least 4 hours before serving for the best texture.

Notes

  • For a smoother custard, strain the liquid mixture through a fine-mesh sieve before pouring it into the crust.
  • To prevent the crust edges from burning, cover them loosely with aluminum foil halfway through the baking time.
  • This recipe uses whole milk for the creamiest result, which is a key component of classic baked custard.

Nutrition

Find it online: https://cookingbycarla.com/fail-proof-egg-custard-recipe/