Description
This Classic Vanilla Custard Pie features a smooth, creamy vanilla custard baked to perfection in a flaky pre-baked pie crust. A comforting dessert with subtle nutmeg garnish, perfect for any occasion.
Ingredients
Scale
Pie
- 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 Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie.
- Warm Milk and Cream: In a medium saucepan, gently warm the whole milk and heavy cream over medium heat. Be careful not to bring the mixture to a boil to avoid curdling.
- Combine Eggs, Sugar, and Salt: In a large mixing bowl, whisk together the four large eggs, granulated sugar, and salt until the mixture is smooth and fully combined.
- Incorporate Warm Milk Mixture: Slowly pour the warmed milk and cream into the egg mixture while whisking constantly to prevent the eggs from cooking prematurely.
- Add Vanilla and Strain: Stir in the pure vanilla extract, then strain the custard through a fine-mesh sieve to ensure a silky smooth texture.
- Fill Pie Crust: Pour the prepared custard filling evenly into the pre-baked and cooled 9-inch pie crust.
- Garnish: Lightly sprinkle the surface with ground nutmeg if desired to add a warm, spicy aroma.
- Bake Pie: Place the pie on a baking sheet to catch any spills and bake in the preheated oven for 35 to 40 minutes. The edges should be set, and the center should still have a slight jiggle.
- Cool and Chill: Remove the pie from the oven and let it cool to room temperature. Then refrigerate for at least 2 hours to allow the custard to fully set before serving.
Notes
- To prevent a soggy crust, bake the pie crust before adding the custard filling.
- Do not allow the milk and cream to boil to avoid curdling the custard.
- Constant whisking while combining warm milk with eggs prevents scrambling.
- Chilling the pie thoroughly enhances flavor and firmness.
- Ground nutmeg is optional but adds a classic aromatic touch.
