Easy Homemade Egg Custard (Print Version)
# Ingredients:
→ Pie Filling
01 -
3 large eggs
02 -
1/2 cup white sugar
03 -
1/2 teaspoon salt
04 -
1/2 teaspoon nutmeg
05 -
2 2/3 cups milk
06 -
1 teaspoon vanilla extract
→ Crust
07 -
1 refrigerated pie crust (unbaked)
08 -
1 egg white (optional but recommended for preventing soggy crust)
# Instructions:
01 -
Let refrigerated pie crust come to room temperature. Unroll and place in a 9-inch pie plate (glass recommended). Press sides and bottom so it fits nicely in the pie plate. Form the rim of the crust upward to create small sides that will prevent overflow.
02 -
Set your oven to 350°F (175°C) and allow it to fully preheat.
03 -
In a mixing bowl, lightly beat the eggs. Add sugar, salt, nutmeg, vanilla, and milk. Beat everything together until well combined and smooth.
04 -
For a crispier crust, take the egg white and gently whisk it with a fork. Use a basting brush to apply the egg white to the pie crust. This helps prevent sogginess.
05 -
Pour the custard mixture into the prepared pie crust (see notes for spill prevention tips). Bake for about 35 minutes, or until a knife inserted in the middle comes out clean. If the crust starts to brown too quickly, cover the edges with aluminum foil.
06 -
Allow the pie to cool completely on a wire rack, then refrigerate before serving for best texture and flavor.
# Notes:
01 -
This classic egg custard pie is a delicious, simple dessert perfect for any holiday or family gathering. It uses basic ingredients for a comforting treat that's sure to please.
02 -
For best results when pouring the custard, place a rimmed cookie sheet on the bottom rack of the oven to catch any spills. Place the pie crust in the oven on the middle rack, pull the rack toward you, pour the custard mixture into the shell, and carefully slide the rack back in.
03 -
This pie must be stored in the refrigerator due to the egg content.