Description
A classic Egg Custard Pie featuring a tender homemade crust and smooth, silky custard filling infused with vanilla and nutmeg. This comforting dessert is perfect for any occasion and yields a delicate balance of creamy texture and sweet spice.
Ingredients
Scale
For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- 3-4 tablespoons ice water
For the Filling:
- 3 large eggs
- 2 cups whole milk (or half-and-half for a richer texture)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground nutmeg (plus extra for garnish)
- Pinch of salt
Instructions
- Prepare the Crust: In a large bowl, mix flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for 30 minutes. Roll out the dough on a floured surface to fit a 9-inch pie pan. Press it into the pan, trim the edges, and crimp as desired. Chill the crust while preparing the filling.
- Blind Bake the Crust: Preheat your oven to 375°F (190°C). Line the crust with parchment paper or foil and fill it with pie weights or dried beans. Bake for 12-15 minutes. Remove weights and bake for another 5 minutes until lightly golden. Let cool.
- Prepare the Custard Filling: In a medium bowl, whisk the eggs until smooth. Add sugar, milk, vanilla extract, nutmeg, and a pinch of salt. Mix until well combined. Strain the mixture through a fine mesh sieve for a silky custard.
- Assemble and Bake: Reduce oven temperature to 325°F (165°C). Pour the custard filling into the pre-baked crust. Bake for 45-50 minutes or until the custard is set but slightly jiggles in the center.
- Cool and Serve: Allow the pie to cool at room temperature, then refrigerate for at least 2 hours before serving. Garnish with a sprinkle of nutmeg or a dollop of whipped cream, if desired.
Notes
- You can use half-and-half instead of whole milk for a richer custard.
- Make sure not to overbake the custard; it should have a slight jiggle when done.
- Blind baking the crust prevents it from becoming soggy when filled with custard.
- Chilling the dough before rolling prevents shrinkage during baking.
- For best texture, always strain the custard mixture before baking.
