Smooth, creamy custard and a crisp, flaky pie crust.
Its simple, classic, and incredibly comforting.
This recipe is the classic, the original dessert from which many other custard pies are derived.
Simply Recipes / Mark Beahm
Egg custard pie is made with a basic custard baked in a flaky, all-butter pie crust.
The flavors are simple: aromatic vanilla and nutty ground nutmeg.
But its simplicity is the basis for its reassuring comfort.
Mark Beahm / Simply Recipes
), theres nothing quite like a buttery, flaky piecrust made from scratch.
The custard ingredients are whisked together in a large bowl and poured into the pre-baked pie crust.
When the pie is ready, the custard will just have begun to turn golden.
Mark Beahm / Simply Recipes
The edge of the custard will be set, but the middle will still wobble.
You may think it’s underbaked, but the custard continues to thicken as it cools.
If you want to be extra sure, you could check with an instant-read thermometer.
Mark Beahm / Simply Recipes
The center of the custard should register between 170F and 180F.
The pie dough can also be frozen for up to 3 months.
Thaw the dough in the refrigerator overnight before rolling out the crust.
Mark Beahm / Simply Recipes
you might even freeze the par-baked crust.
The custard filling does not freeze well, resulting in an unpleasant texture once thawed.
Use an oven thermometer to check the temperature of your oven.
Mark Beahm / Simply Recipes
Lightly grease a 9-inch pie plate with butter.
Dust your countertop lightly with flour.
Use a rolling pin to roll the dough to a 12-inch circle, about 1/8 to 1/4-inch thick.
Mark Beahm / Simply Recipes
To roll the dough, start at the center and roll outwards to the edges.
Rotate the dough as you roll to keep the dough circular.
If the dough starts to stick, lightly dust the dough or the rolling pin with more flour.
Mark Beahm / Simply Recipes
Carefully transfer the dough into a 9-inch pie dish.
Gently press in the dough to line the lightly greased pie dish.
Use your fingers or a fork to crimp the edges of the pie dough.
Mark Beahm / Simply Recipes
Transfer the crust to the freezer, unwrapped to chill until the oven is preheated.
Remove the chilled crust from the freezer.
These make convenient handles for easy removal later and protect the rim of the crust from over-browning.
Mark Beahm / Simply Recipes
Fill with pie weights or dry beans about two-thirds full.
This ensures the crust doesnt puff up while baking.
If you need more tips and tricks for blind baking a pie crust,hereis a good resource!
Mark Beahm / Simply Recipes
Bake the crust for 45 to 50 minutes or until lightly golden.
Remove the foil and pie weights and let the crust cool slightly while preparing the filling.
Reduce the oven temperature to 325F.
Mark Beahm / Simply Recipes
In a large mixing bowl, whisk together the sugar, flour, salt, and nutmeg.
Whisk in the eggs, followed by the melted butter, then the milk and vanilla extract.
The filling will be quite liquid and pale yellow.
Mark Beahm / Simply Recipes
Pour the filling into the parbaked crust.
Carefully transfer the pie to the oven and bake, 50 to 55 minutes.
The custard should be set at the edges, but still wobbly in the center.
An instant-read thermometer inserted in the center of the pie should read 170F to 175F.
The custard may appear too liquidy, but it will set further as it cools.
Remove the pie from the oven and place it on a wire rack to cool to room temperature.
When its completely cool, store the pie in the refrigerator until youre ready to serve.
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