Old School Egg Custard Pie
This Old School Egg Custard Pie is a silky, subtly sweet dessert with a golden flaky crust and a whisper of nutmeg. A timeless classic, it’s comforting, creamy, and easy to make with pantry staples.
Ingredients
- 1 unbaked 9-inch pie crust
- 4 large eggs
- 2 cups whole milk
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- Optional 1 tablespoon butter, melted
Instructions
- Set your oven to 400°F (200°C). Place the pie crust into a 9-inch dish and crimp the edges. Set aside.
- Whisk together eggs, sugar, salt, and vanilla in a large bowl. Gradually add milk, whisking until smooth.
- Pour the custard into the pie crust. Sprinkle with nutmeg and drizzle with melted butter, if using.
- Bake at 400°F for 15 minutes. Then reduce the temperature to 350°F (175°C) and bake for 30–35 minutes until the custard is set.
- Let the pie cool on a wire rack. Slice and serve warm or chilled.