Description
This classic Egg Custard Pie features a creamy, smooth custard filling gently flavored with vanilla and nutmeg, all nestled in a flaky pre-made pie shell.
Ingredients
Scale
- 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
- 1 Pie shell (pre-made)
- 1 Egg white (beaten for an egg wash)
Instructions
- Preheat your oven to 400° F.
- In a large mixing bowl, combine the beaten eggs, sugar, salt, and vanilla extract. Slowly pour in the cooled scalded milk and whisk until smooth.
- Using a pastry brush, coat the inside of the pie shell with the beaten egg white.
- Pour the custard filling into the prepared pie shell and sprinkle nutmeg evenly over the top.
- Bake the pie for 40 to 50 minutes until the edges are firm and the center jiggles slightly.
- Allow the pie to cool completely on a cooling rack and refrigerate before serving.
Notes
- Serve chilled for best results.
- The pie can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 244
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 90 mg