Description
This classic Crust Custard Pie features a creamy, lightly spiced custard filling baked in a flaky pie crust. The smooth custard is gently cooked on the stovetop before baking in the oven to set, resulting in a rich and comforting dessert perfect 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 hot but not boiling. In a separate bowl, whisk together the sugar, eggs, vanilla extract, nutmeg, and salt until well combined. 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 it over low heat, stirring continuously for 5-7 minutes until it thickens slightly. Be attentive to avoid overcooking, which can cause the custard to curdle.
- Fill the pie crust: Pour the prepared custard evenly into the pre-baked pie crust, spreading it to the edges.
- 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 into the center comes out clean. The top should develop a light golden hue.
- Cool: Remove the pie from the oven and allow it to cool completely on a wire rack. Then refrigerate it for at least 2 hours to let the custard firm up fully.
- Serve: Slice the chilled pie and serve. Optionally, garnish with whipped cream or a dusting of ground nutmeg for extra flavor and presentation.
Notes
- Ensure the milk is warm when combining with eggs to prevent curdling.
- Stir the custard constantly while cooking to avoid lumps and overcooking.
- Pre-bake the pie crust before filling to prevent sogginess.
- Refrigerate the pie fully to allow the custard to set properly.
- Can be served with whipped cream or fresh berries for extra indulgence.
