Description
A classic and creamy vanilla custard pie featuring a smooth, rich filling made from whole milk, heavy cream, eggs, and pure vanilla extract, baked in a flaky pre-baked pie crust and garnished with a hint of nutmeg. This timeless dessert is perfect for any occasion, offering a luscious texture and comforting vanilla flavor.
Ingredients
Scale
Pie 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
- 1/4 teaspoon ground nutmeg (optional, for garnish)
Instructions
- Preheat: Preheat 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, taking care not to bring it to a boil.
- Mix Eggs and Sugar: In a large mixing bowl, whisk together the eggs, granulated sugar, and salt until the mixture is completely combined and smooth.
- Combine Mixtures: Slowly pour the warm milk and cream mixture into the egg mixture while whisking constantly. This gradual combination prevents the eggs from curdling.
- Add Vanilla and Strain: Stir in the pure vanilla extract, then strain the custard mixture through a fine-mesh sieve to ensure a silky texture.
- Pour into Pie Crust: Carefully pour the strained custard filling into the pre-baked and cooled 9-inch pie crust.
- Garnish: Lightly sprinkle ground nutmeg over the surface of the custard if desired for extra flavor and aroma.
- Bake: Place the filled pie on a baking sheet and bake in the preheated oven for 35–40 minutes, or until the edges of the custard are set but the center still jiggles slightly when gently shaken.
- Cool and Chill: Remove the pie from the oven and allow it to cool to room temperature. Then, refrigerate the pie for at least 2 hours to fully set the custard before serving.
Notes
- Be careful not to boil the milk and cream to avoid curdling the eggs.
- Straining the custard ensures a smooth, silky texture without lumps.
- The center of the custard should jiggle slightly when done baking; it will firm up as it cools.
- Chilling the pie is important for setting the custard fully before slicing.
- Use a pre-baked pie crust to avoid sogginess and ensure a crisp base.
