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Classic Smooth Egg Custard Pie with Buttery Flaky Crust

A close-up of a thick slice of amazing custard pie with a golden-brown top, served on a white plate.
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Make this easy, old-fashioned egg custard pie for a comforting dessert. You achieve a creamy, smooth filling baked in a buttery, flaky crust.

Ingredients

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  • 1 unbaked 9-inch pie crust (buttery, flaky)
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 2 2/3 cups whole milk
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon ground nutmeg (optional, for topping)

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Place your unbaked pie crust into a 9-inch pie plate.
  2. In a medium bowl, whisk together the eggs and sugar until they are well combined.
  3. Slowly whisk in the milk and vanilla extract until the mixture is smooth. Do not over-beat; you want to avoid incorporating too much air to prevent cracking.
  4. Pour the custard mixture carefully into the unbaked pie shell.
  5. If desired, lightly sprinkle the top of the custard with nutmeg.
  6. Bake for 45 to 55 minutes, or until a knife inserted near the center comes out clean. The center should be mostly set but may still have a slight jiggle.
  7. Remove the pie from the oven and cool completely on a wire rack. The custard will set further as it cools.
  8. Chill the custard pie for at least 2 hours before slicing and serving.

Notes

  • For a smooth custard filling, warm the milk slightly before adding it to the egg mixture.
  • To prevent the crust edges from browning too quickly, cover them loosely with aluminum foil halfway through baking.
  • This pie is excellent served chilled or at room temperature.

Nutrition

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