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Fail-Proof Old Fashioned Egg Custard Pie

A close-up of a thick slice of creamy egg custard pie dusted with cinnamon on a white plate.
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Make a creamy, smooth, classic baked egg custard pie using this simple, fail-proof recipe. This traditional dessert is perfect for holidays or any time you need comforting homemade pie.

Ingredients

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  • 1 unbaked 9-inch pie crust
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 2-2/3 cups whole milk
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg, plus extra for sprinkling

Instructions

  1. Preheat your oven to 350 degrees F. Place the unbaked pie crust in a 9-inch pie plate.
  2. In a medium bowl, lightly whisk the 3 large eggs until they are just combined. Do not over-beat the eggs, as this can cause bubbles.
  3. Whisk in the sugar, salt, and 1/4 teaspoon of nutmeg into the eggs. Mix until the sugar begins to dissolve.
  4. Slowly pour in the milk and vanilla extract. Whisk gently until everything is just blended. You want a smooth mixture.
  5. For the smoothest custard filling, pour the mixture through a fine-mesh sieve into a large measuring cup or bowl. This removes any chalazae or unmixed bits.
  6. Carefully pour the strained custard mixture into the unbaked pie shell.
  7. Sprinkle a light, even layer of extra ground nutmeg over the top of the liquid filling.
  8. Bake for 45 to 55 minutes. The custard is done when the edges are set, but the center still has a slight jiggle when you gently shake the pan. A knife inserted near the edge should come out clean.
  9. Remove the pie from the oven and let it cool completely on a wire rack. The center will continue to set as it cools.
  10. Chill the pie for at least 4 hours, or preferably overnight, before slicing and serving. This ensures a creamy texture.

Notes

  • To prevent the crust edges from browning too quickly, cover them loosely with aluminum foil halfway through the baking time.
  • For a truly fail-proof, crack-free custard, bake the pie in a water bath (bain-marie). Place the pie plate inside a larger roasting pan, and pour hot water into the roasting pan until it comes halfway up the sides of the pie plate before baking.
  • If you prefer a richer flavor, you can substitute 1/2 cup of the whole milk with heavy cream.

Nutrition

Find it online: https://savoryskies.com/easy-egg-custard-fail-proof-pie/