Description
This timeless dessert features a silky, creamy custard filling nestled within a flaky pie crust. Lightly spiced with nutmeg, this pie offers a delicate sweetness and smooth texture, making it a cherished treat for any occasion.
Ingredients
Units
Scale
- 1 (9-inch) unbaked pie crust, homemade or store-bought
- 3 large eggs, beaten
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 1/2 cups whole milk, scalded and cooled slightly
- 1/4 teaspoon ground nutmeg
Instructions
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Prepare the Pie Crust:
- Preheat your oven to 400°F (200°C).
- Roll out the pie crust and fit it into a 9-inch pie dish. Trim any excess and crimp the edges as desired.
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Prepare the Custard Filling:
- In a large bowl, whisk together the beaten eggs, sugar, salt, and vanilla extract until well combined.
- Gradually add the scalded milk to the egg mixture, whisking continuously to prevent curdling.
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Assemble the Pie:
- Pour the custard filling into the prepared pie crust.
- Sprinkle the top evenly with ground nutmeg.
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Bake:
- Carefully transfer the pie to the preheated oven and bake for 25 to 30 minutes, or until the custard is set and a knife inserted near the center comes out clean.
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Cool and Serve:
- Remove the pie from the oven and let it cool on a wire rack.
- Once cooled, refrigerate for at least 1 hour before slicing and serving.
Notes
- Scalding the milk involves heating it until just before boiling, then allowing it to cool slightly. This process enhances the custard’s texture and flavor.
- For a slightly richer custard, you can substitute half of the whole milk with heavy cream.
- Ensure the pie crust is well-chilled before adding the filling to prevent shrinking during baking.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 250 kcal
- Sugar: 15g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 95mg