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1 teaspoon pure vanilla extract
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¼ teaspoon ground nutmeg (plus extra for garnish)
Instructions
1. Prepare the crust
Preheat your oven to 425°F (220°C).
Place the crust in a 9-inch pie dish, crimp the edges, and chill for 15 minutes.
(Optional) Blind bake for 10 minutes to get a crispier base—poke holes with a fork to prevent bubbling.
2. Make the custard
In a bowl, whisk the eggs, sugar, and salt until smooth.
Slowly pour in the warm milk and vanilla, stirring gently to avoid bubbles.
3. Bake the pie
Pour the custard into the crust.
Sprinkle nutmeg on top.
Bake at 425°F for 15 minutes, then lower to 350°F (175°C) and bake for another 25–30 minutes.
The pie is ready when the edges are firm but the center still jiggles slightly.
4. Cool and chill
Let the pie cool at room temperature for 2 hours.
Refrigerate for at least 1 hour before slicing for neat, firm pieces.
Tips for Perfect Custard Pie
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Stir carefully to avoid bubbles that cause cracks.
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Warm milk helps the custard blend without curdling.
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Don’t overbake—center should still jiggle gently.
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For a richer pie, substitute 1 cup of milk with heavy cream.