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