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Custard Pie Recipe

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A classic Southern-style custard pie with a buttery crust and velvety-smooth, vanilla-scented filling.

Ingredients

  • 1 unbaked pie crust
  • 1 cup sugar
  • 6 large eggs (room temperature)
  • ¼ teaspoon nutmeg
  • 2 teaspoons vanilla
  • 3 cups whole milk (room temperature)
  • ⅛ teaspoon nutmeg (for garnish)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Lightly spray a 9½-inch pie pan with nonstick spray and press in the crust.
  3. In a bowl, whisk sugar, eggs, ¼ tsp nutmeg, and vanilla for 2 minutes.
  4. Add milk, whisking for another 3 minutes until smooth.
  5. Strain the mixture through a fine-mesh sieve to ensure smoothness.
  6. Pour the custard into the pie shell and sprinkle with the remaining ⅛ tsp nutmeg.
  7. Bake for about 1 hour 15 minutes. The edges should be set while the center jiggles slightly.
  8. Cool completely, then chill before slicing and serving.

Notes

  • Richer custard: Substitute evaporated milk or heavy cream for regular milk for a more luxurious texture.
  • Sweet crust hack: Brush half an egg white onto the crust before filling to prevent soggy bottoms.
  • Refrigerate leftovers for 2-3 days. Best served cold.
  • Avoid freezing, as custard separates and loses creaminess upon thawing.

Nutrition

Find it online: https://cookedbysarah.com/custard-pie-recipe/