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Grandma’s Fail-Proof Old Fashioned Egg Custard Pie

Close-up of a slice of creamy egg custard pie dusted with cinnamon on a white plate.
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You need a reliable, smooth dessert for your next gathering. This classic baked egg custard pie recipe delivers a creamy, tender filling every time, even if you are new to baking. It is a simple, traditional comfort food dessert.

Ingredients

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  • 1 unbaked 9-inch pie crust (use your favorite homemade or store-bought crust)
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 2-2/3 cups milk (whole milk works best for richness)
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • Freshly grated nutmeg for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Place your unbaked pie crust into a 9-inch pie plate.
  2. In a medium bowl, gently whisk the 3 large eggs until they are just combined. Do not over-beat the eggs, as this incorporates too much air and can cause cracking.
  3. Whisk in the sugar, salt, and vanilla extract until the sugar mostly dissolves.
  4. Slowly pour in the milk while continuing to whisk gently. Mix until everything is just combined.
  5. For the smoothest custard, strain the liquid mixture through a fine-mesh sieve into a measuring cup or pitcher. This removes any bits of chalazae or unmixed egg white.
  6. Pour the strained custard mixture carefully into the unbaked pie shell.
  7. Sprinkle the top lightly and evenly with freshly grated nutmeg.
  8. Bake the pie on a baking sheet (to catch any potential drips) 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.
  9. Remove the pie from the oven and let it cool completely on a wire rack. The center will finish setting as it cools.
  10. Chill the egg custard pie in the refrigerator for at least 3 hours before slicing and serving.

Notes

  • For a truly fail-proof, silky texture, use the water bath (bain-marie) method. Place the pie plate inside a larger roasting pan, then pour hot water into the roasting pan until it reaches halfway up the sides of the pie plate before baking.
  • If you are using a pre-baked or blind-baked crust, reduce the baking time slightly.
  • This recipe uses simple ingredients, making it a great option for an easy holiday pie or a quick comfort food dessert.

Nutrition

Find it online: https://cookifyme.com/easy-egg-custard-pie-recipe/