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Egg Custard Pie

A simple, classic egg custard pie with a tender crust and smooth, lightly nutmeg-spiced filling.
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Servings: 8 servings

Ingredients

  • 3 cup milk
  • 1 cup sugar
  • 6 large eggs
  • 2 tsp vanilla extract
  • dash nutmeg plus a light sprinkle for the top
  • 1 pie crust frozen unbaked pie crust

Instructions

  • Preheat the oven to 350°F (175°C).
  • Lightly spray a 9½-inch pie pan with nonstick spray and fit the frozen unbaked pie crust into the pan, pressing the dough against the sides.
  • In a mixing bowl, beat together the sugar, eggs, vanilla, and a dash of nutmeg until combined.
  • Add the milk to the egg mixture and whisk until the custard is smooth and uniform.
  • Pour the custard mixture into the prepared pie shell and lightly sprinkle a bit more nutmeg over the top.
  • Bake for about 45 minutes, or until the custard is set— the center should have a slight jiggle when you gently shake the pan.
  • Remove from the oven and let cool before serving; chilling improves slicing.

Equipment

  • 9½-inch pie pan
  • Mixing Bowl
  • Whisk
  • Measuring cups and spoons
  • Oven

Notes

  • Use room-temperature eggs and milk for even cooking.
  • Perform a gentle jiggle test: the center should wobble slightly when done.
  • This pie tastes and slices best when chilled before serving.
  • Lightly sprinkle nutmeg on top before baking for aroma.