Classic Baked Custard Pie
Prep time: 15 mins | Bake time: 45 mins | Servings: 8
Ingredients
1 unbaked 9-inch deep-dish pie crust
4 large eggs (room temperature)
3/4 cup granulated sugar
1/4 tsp salt
1 tsp vanilla extract
2 1/2 cups whole milk (scalded: heated just until tiny bubbles form)
1/4 tsp ground nutmeg (for dusting)
Instructions
Preheat & Prep: Heat your oven to 400°F (200°C). Place your pie crust in a glass or ceramic pie dish and crimp the edges.
Whisk: In a large bowl, gently whisk the eggs, sugar, salt, and vanilla. Avoid over-beating; you want a smooth mixture without too many air bubbles.
Temper the Milk: Slowly pour the warm milk into the egg mixture in a thin stream, whisking constantly. This prevents the eggs from scrambling.
Fill: Place the pie dish on the oven rack first, then pour the custard liquid into the crust. This avoids spills. Sprinkle the top generously with nutmeg.
Bake: Bake for 25–30 minutes or until a knife inserted halfway between the center and edge comes out clean. The center should still have a slight “jiggle.”
Cool: Allow it to cool completely on a wire rack before refrigerating. This ensures the custard sets perfectly.
Tip: For a richer flavor, swap 1/2 cup of milk for heavy cream.