A classic, smooth, and creamy egg custard pie with a hint of nutmeg, baked in a flaky crust.
Author:Chef Sally
Ingredients
Scale
For the Crust:
1 (9-inch) unbaked pie crust
4 large eggs
1/2 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 1/2 cups whole milk, warmed
1/4 teaspoon ground nutmeg
Instructions
1. Prepare the Crust:
Preheat oven to 400°F (200°C). Place the unbaked pie crust in a 9-inch pie dish and set aside.
In a large bowl, whisk the eggs until well beaten. Gradually whisk in the sugar and salt until combined.
Stir in the vanilla extract and warmed milk until smooth and fully incorporated.
Carefully pour the custard mixture into the unbaked pie crust. Sprinkle the top evenly with ground nutmeg.
Bake for 10 minutes at 400°F, then reduce oven temperature to 350°F (175°C) and bake for an additional 30-35 minutes, or until the center is set but still slightly jiggly.
Remove from oven and cool completely on a wire rack before slicing and serving. Refrigerate any leftovers.