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Egg Custard Pie

Egg Custard Pie Recipe

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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1 single 9-inch pie crust, blind-baked
  • 3 large eggs plus 2 egg yolks
  • ¾ cup granulated sugar
  • ¼ teaspoon salt
  • 1½ cups whole milk
  • ½ cup heavy cream
  • 1½ teaspoons vanilla extract
  • Whole nutmeg, for grating

Method
 

  1. Preheat oven to 375°F. Roll crust into a 9-inch pie plate, crimp edges, and prick bottom with a fork. Blind-bake with weights for 15 minutes, then bake empty for 5-7 minutes until lightly browned. Cool.
  2. Whisk eggs, yolks, sugar, and salt until smooth. Stir in milk, cream, and vanilla without creating foam.
  3. Strain custard into the cooled crust. Place pie on a baking sheet, reduce oven to 350°F, and grate fresh nutmeg over the top. Bake 35-40 minutes until edges are set and center jiggles slightly.
  4. Cool on a rack for at least 2 hours, then slice and serve cold or at room temperature.

Notes

The pie needs a full 2-hour cooling period before you slice it, so plan that into your day. If using a deep-dish pie plate, add 5-10 minutes to the bake time and start checking for doneness at the 40-minute mark.