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Grandma’s Fail-Proof Old Fashioned Egg Custard Pie

A close-up of a slice of creamy egg custard tart with a beautifully browned, slightly caramelized top, sitting on a white plate.
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This recipe delivers a creamy, smooth, and classic baked egg custard pie that is simple to make. We focus on the technique so you get a perfect, comforting dessert every time.

Ingredients

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  • 1 unbaked 9-inch pie crust
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg, plus extra for sprinkling
  • 1 teaspoon pure vanilla extract
  • 2-2/3 cups whole milk

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Place the unbaked pie crust into a 9-inch pie plate.
  2. In a large bowl, lightly whisk the 3 large eggs until the yolks and whites are just combined. Do not over-beat the eggs; this helps prevent cracks.
  3. Add the sugar, salt, 1/4 teaspoon nutmeg, and vanilla extract to the eggs. Whisk gently until the sugar begins to dissolve.
  4. Slowly pour in the 2-2/3 cups of milk while continuing to whisk slowly. Mix only until the ingredients are combined and the mixture is uniform.
  5. Place the pie plate with the crust on a baking sheet. Carefully pour the liquid custard filling into the unbaked crust.
  6. Sprinkle a light, even layer of extra nutmeg over the top of the filling.
  7. Bake for 45 to 55 minutes. The custard is done when the edges are set, and the center jiggles slightly, like firm gelatin, when you gently nudge the pan. A knife inserted near the edge should come out clean.
  8. Remove the pie from the oven and place it on a wire rack to cool completely. This cooling process is key for a smooth texture.
  9. Once cooled to room temperature, chill the custard pie in the refrigerator for at least 3 hours before slicing and serving. Give yourself kudos for a job well done!

Notes

  • For a truly fail-proof, silky smooth custard, avoid incorporating too much air when mixing. Whisk gently.
  • Baking the pie on a preheated baking sheet helps the bottom crust cook evenly.
  • If you notice the crust edges browning too quickly during baking, loosely cover them with aluminum foil strips.
  • This classic baked custard tastes best when served cold.

Nutrition

Find it online: https://kitchnkudos.com/egg-custard-fail-proof-old-fashioned-pie/