Description
A freshly baked old fashioned custard pie with a flaky golden crust, topped with a light dusting of nutmeg, resting on a rustic wooden table. The background includes simple ingredients like eggs, milk, and sugar, emphasizing the simplicity of this classic dessert.
Ingredients
- Pie Crust: 1 unbaked pie crust (store-bought or homemade)
- Whole Milk: 2 ½ cups
- Eggs: 3 large eggs
- Granulated Sugar: ¾ cup
- Vanilla Extract: 1 teaspoon
- Nutmeg: ¼ teaspoon, plus extra for sprinkling on top
- Salt: ¼ teaspoon
- Butter: 1 tablespoon, melted
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Pie Crust: Roll out the pie crust and fit it into a 9-inch pie dish. Crimp the edges, then set it aside.
- Warm the Milk: In a small saucepan, warm the milk over medium heat until it’s just about to boil. Remove from heat and let it cool slightly.
- Mix the Custard: In a medium mixing bowl, whisk together the eggs, sugar, vanilla extract, melted butter, and salt until well combined. Gradually pour in the warm milk, whisking constantly to ensure the mixture is smooth.
- Assemble the Pie: Pour the custard mixture into the prepared pie crust. Sprinkle a little extra nutmeg evenly over the top.
- Bake the Pie: Place the pie in the oven and bake for 10 minutes. Then, reduce the temperature to 350°F (175°C) and bake for an additional 30-35 minutes, or until the custard is mostly set but still slightly wobbly in the center.
- Cool: Remove the pie from the oven and let it cool on a wire rack. Allow it to reach room temperature, then refrigerate if desired.
- Serve: Slice and enjoy the pie at room temperature or slightly chilled, perhaps with a dollop of whipped cream.