Ingredients (for a 9-inch pie)
Crust
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1 unbaked 9-inch (23 cm) pie crust (homemade or store-bought)
Custard Filling
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3 large eggs
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3/4 cup (150 g) granulated sugar
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1/4 tsp salt
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2 1/2 cups (600 ml) whole milk
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1 tsp vanilla extract
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Optional: pinch of nutmeg or cinnamon for sprinkling on top
Instructions
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Preheat oven
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Preheat your oven to 350°F (175°C).
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Prepare the crust
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Fit the pie crust into a 9-inch pie pan.
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Prick the bottom lightly with a fork to prevent bubbling.
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Make the custard
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In a medium bowl, beat the eggs lightly.
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Add sugar and salt, whisking until combined.
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Gradually whisk in the milk and vanilla extract until smooth.
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Assemble the pie
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Pour the custard mixture into the unbaked pie crust.
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Sprinkle a pinch of nutmeg or cinnamon on top, if desired.
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Bake
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Bake in the preheated oven for 45–55 minutes, or until the custard is set but still slightly jiggly in the center.
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To check, insert a knife near the center; it should come out clean when the pie is done.
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Cool and serve
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Let the pie cool to room temperature, then chill in the fridge for at least 2 hours before slicing.
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Serve plain or with whipped cream for extra indulgence.
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✨ Tips:
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Avoid overbaking; custard continues to set as it cools.
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For a richer flavor, use half-and-half or cream instead of all milk.
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You can dust the top with a little extra nutmeg right before serving for a classic touch.
If you want, I can also give a “buttery old-fashioned crust from scratch” version that makes it taste like grandma’s pie. That crust is a game-changer. Do you want me to give that version too?