Description
This Classic Vanilla Custard Pie features a smooth and creamy filling nestled in a flaky pre-baked pie crust. With rich vanilla flavor and a hint of nutmeg garnish, it’s a timeless dessert perfect for any occasion.
Ingredients
Scale
Crust
- 1 9-inch pie crust (homemade or store-bought), pre-baked and cooled
Custard Filling
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 tablespoon pure vanilla extract
Garnish (Optional)
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the custard pie.
- Warm Milk and Cream: In a medium saucepan, gently warm the whole milk and heavy cream over medium heat. Make sure the mixture does not boil, just warm it to a temperature that’s comfortable to the touch.
- Mix Eggs and Sugar: In a large bowl, whisk together the eggs, granulated sugar, and salt until the mixture is smooth and fully combined.
- Combine Mixtures: Slowly pour the warm milk and cream into the egg mixture while whisking constantly. This careful incorporation prevents the eggs from cooking or curdling prematurely.
- Add Vanilla and Strain: Stir in the pure vanilla extract. Then strain the custard mixture through a fine-mesh sieve to ensure it is silky smooth and free of any lumps.
- Fill Pie Crust: Pour the prepared custard into the pre-baked and cooled pie crust, spreading evenly.
- Garnish: If desired, sprinkle the top of the custard with ground nutmeg for added flavor and visual appeal.
- Bake: Place the pie on a baking sheet and bake in the preheated oven for 35 to 40 minutes. The edges should set firmly, while the center remains slightly jiggly to indicate perfect custard texture.
- Cool and Chill: Allow the pie to cool to room temperature on a wire rack. Then refrigerate the pie for at least 2 hours to fully set and enhance the flavors before serving.
Notes
- Be careful to prevent the milk and cream mixture from boiling to avoid curdling the eggs.
- Straining the custard mixture helps produce a smooth and creamy texture without lumps.
- Using a baking sheet under the pie helps catch any overflow during baking.
- The pie should be slightly jiggly in the center when done; it will firm up as it cools.
- Chilling time is essential for the custard to fully set and enhance flavor.
- For a lighter pie, you can substitute half-and-half for the heavy cream.
