Description
Egg Custard Pie is a classic old-fashioned dessert with a smooth, creamy texture and a hint of nutmeg. Made with just a handful of pantry staples, this nostalgic pie is easy to prepare and perfect for holidays, potlucks, or quiet comfort-filled moments at home.
Ingredients
-
3 large eggs, beaten (approx. 150 g)
-
150 g (¾ cup) granulated sugar
-
¼ tsp (1.5 g) salt
-
1 tsp (5 ml) vanilla extract
-
1 egg white, beaten (for egg wash)
-
1 pre-made 9-inch pie shell
-
600 ml (2½ cups) milk, scalded and cooled
-
½ tsp (1 g) ground nutmeg
Instructions
-
Preheat oven to 200°C (400°F).
-
In a mixing bowl, whisk together eggs, sugar, salt, and vanilla.
-
Slowly add the cooled scalded milk, whisking until smooth.
-
Brush the inside of the unbaked pie shell with beaten egg white.
-
Pour the custard mixture into the pie shell.
-
Sprinkle nutmeg evenly over the top.
-
Bake for 40–50 minutes, until the edges are set and the center jiggles slightly.
-
Cool on a wire rack, then chill before serving.
Notes
Scald milk by heating it until bubbles form around the edges, then cool.
The egg white wash prevents a soggy crust.
Freshly grated nutmeg adds the best aroma.
Let pie cool completely before slicing for clean edges.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American