Description
This classic Crust Custard Pie features a creamy, smooth custard filling nestled in a flaky pie crust. Perfectly spiced with vanilla and nutmeg, this dessert is gently cooked on the stovetop before baking to achieve a custard that’s silky yet set. Ideal for serving chilled, it’s a comforting, timeless treat for any occasion.
Ingredients
Scale
Pie Crust
- 1 pre-made pie crust (or homemade if preferred)
Custard Filling
- 1 1/2 cups whole milk
- 1/2 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons butter (melted)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the custard pie.
- Prepare the custard mixture: Warm the milk in a medium saucepan over medium heat until it is warm but not boiling. In a separate bowl, whisk together the sugar, eggs, vanilla extract, nutmeg, and salt. Slowly pour the warm milk into the egg mixture while whisking constantly to prevent the eggs from curdling.
- Cook the custard: Pour the combined custard mixture back into the saucepan and cook over low heat. Stir constantly for about 5-7 minutes until the mixture thickens slightly; be careful not to overcook as this might cause curdling.
- Fill the pie crust: Pour the prepared custard into the pre-baked pie crust, ensuring an even fill.
- Bake the pie: Place the filled pie in the preheated oven and bake for 45-50 minutes, or until the custard is set and a knife inserted near the center comes out clean. The surface should turn lightly golden.
- Cool: Remove the pie from the oven and allow it to cool completely on a wire rack. For best results, refrigerate it for at least 2 hours to allow the custard to fully set and chill before serving.
- Serve: Slice the chilled pie and serve. Optionally, top with whipped cream or a light dusting of ground nutmeg to enhance the flavors.
Notes
- Use whole milk for a creamier custard, but you can substitute with 2% milk for a lighter version.
- Pre-bake the pie crust to avoid a soggy bottom; follow package or homemade crust instructions.
- Constantly whisking during custard cooking prevents lumps and curdling.
- The pie should be served chilled for the best texture and flavor.
- Store leftovers covered in the refrigerator for up to 3 days.
