Make a creamy, smooth custard pie from scratch using simple ingredients and a buttery, flaky crust. This traditional recipe is perfect for holidays or everyday comfort.
Author:Carla Davis
Prep Time:15 min
Cook Time:50 min
Total Time:75 min
Yield:8 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 (9-inch) unbaked pie crust (store-bought or homemade)
3 large eggs
2/3 cup granulated sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/4 teaspoon ground nutmeg (optional, for topping)
2 cups whole milk
Instructions
Preheat your oven to 375°F (190°C). Place the unbaked pie crust into a 9-inch pie plate. Do not pre-bake the crust.
In a medium bowl, whisk together the eggs, sugar, and salt until well combined.
Slowly whisk in the milk and vanilla extract until the mixture is smooth. Do not over-beat, as this can introduce too much air and cause cracking.
Pour the custard mixture carefully into the unbaked pie shell.
Sprinkle the top lightly with ground nutmeg, if using.
Carefully place the pie on a baking sheet to catch any potential spills.
Bake for 40 to 50 minutes. The pie is done when the edges are set and slightly puffed, and the center has only a slight jiggle when gently nudged. A knife inserted near the edge should come out clean.
Remove the pie from the oven. Let it cool completely on a wire rack for at least 2 hours before slicing. The custard will continue to set as it cools.
Chill the pie for at least 4 hours, or preferably overnight, before serving for the best creamy texture.
Notes
For a smooth, non-cracked filling, avoid over-beating the custard mixture. Mix just until combined.
If you notice the crust edges browning too quickly during baking, cover them loosely with aluminum foil strips.
This pie is excellent when served chilled, making it a good choice for meal planning ahead of a gathering.
If you are looking for quick dinner solutions while you bake, consider using one of the best meal delivery services for your weeknight meals.