Description
Classic Vanilla Custard Pie is a smooth, creamy baked dessert featuring a rich vanilla-flavored custard nestled in a flaky 9-inch pie crust. This old-fashioned pie is easy to make and perfect for serving chilled with whipped cream or fresh berries for a delightful 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
- 1/4 teaspoon ground nutmeg (optional for topping)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to ensure even baking of the custard pie.
- Prepare pie crust: Place the unbaked 9-inch pie crust into a pie plate and crimp the edges neatly to create a decorative border.
- Mix custard ingredients: In a medium bowl, whisk the eggs thoroughly until well beaten. Add the sugar and salt, continuing to whisk until fully combined. Gradually pour in the whole milk and vanilla extract while whisking to create a smooth, uniform custard mixture.
- Fill pie crust: Pour the custard filling carefully into the prepared pie crust, filling it evenly without overflowing.
- Add nutmeg topping: If desired, lightly sprinkle ground nutmeg over the surface of the custard for a warm, aromatic touch.
- Bake the pie: Transfer the pie to the preheated oven and bake for 45 to 50 minutes. The custard should be set but still slightly wobbly in the center. To check doneness, insert a knife near the center; it should come out clean.
- Cool and refrigerate: Remove the pie from the oven and allow it to cool completely on a wire rack. Once cooled, refrigerate the pie for at least 2 hours to fully set before slicing and serving.
Notes
- Use whole milk to achieve a rich, creamy texture.
- You can add a dash of cinnamon or substitute vanilla extract with a vanilla bean for deeper flavor.
- Serve the pie chilled, topped with whipped cream or fresh berries for an extra special touch.
