Description
This Classic Vanilla Custard Pie is a timeless American dessert featuring a creamy, smooth custard filling infused with pure vanilla in a flaky, buttery 9-inch pie crust. Perfectly baked and lightly dusted with nutmeg, it offers a comforting, nostalgic flavor ideal for gatherings, holidays, or as a simple homemade treat.
Ingredients
Scale
Pie Crust
- 1 unbaked 9-inch pie crust (store-bought or homemade)
Custard Filling
- 3 large eggs
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 1/2 cups whole milk
- 1 1/2 teaspoons pure vanilla extract
Toppings (Optional)
- 1/4 teaspoon ground nutmeg
Instructions
- Prepare the Oven and Pie Crust: Preheat your oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie plate and crimp the edges to form a decorative border that will hold the custard filling securely.
- Whisk the Eggs: In a medium bowl, vigorously whisk the 3 large eggs until they are fully beaten and combined, ensuring a smooth base for the custard.
- Combine Sugar and Salt: Add 3/4 cup granulated sugar and 1/4 teaspoon salt to the whisked eggs, continuing to whisk until the mixture is well blended and slightly fluffy.
- Add Milk and Vanilla: Gradually pour in 2 1/2 cups whole milk and 1 1/2 teaspoons pure vanilla extract while whisking continuously to create a smooth, homogeneous custard mixture without lumps.
- Fill the Pie Crust: Carefully pour the prepared custard filling into the unbaked pie crust, spreading it evenly.
- Add Nutmeg Topping: Lightly sprinkle 1/4 teaspoon ground nutmeg evenly over the top of the custard filling to enhance aroma and flavor (optional).
- Bake the Pie: Transfer the pie to the preheated oven and bake for 45 to 50 minutes. The custard is done when the center is set but still slightly wobbly, and a knife inserted near the center comes out clean.
- Cool and Chill: Remove the pie from the oven and let it cool completely on a wire rack. After it reaches room temperature, place the pie in the refrigerator and chill for at least 2 hours before serving to fully set the custard.
Notes
- Use whole milk for a rich and creamy texture, though you can substitute with 2% milk for a lighter version.
- Adding a dash of cinnamon or scraping in seeds from a vanilla bean can deepen the flavor profile.
- Serve chilled and consider topping with whipped cream or fresh berries to elevate the presentation and taste.
- Ensure the custard does not overbake to prevent curdling; it should remain slightly wobbly in the center when taken out.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 22g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 105mg
