Step-by-Step Instructions

1. Prep the Crust

• Preheat oven to 425°F.

  Advertisement:

• Fit pie crust into a 9-inch pie dish, crimp edges, and chill for 15 minutes.

• Optional: Blind bake for 10 minutes for extra crispness (poke holes with a fork to prevent puffing).

2. Make the Custard

• In a bowl, whisk eggs, sugar, and salt until smooth (no need for a mixer!).

• Gradually whisk in warm milk and vanilla—go slowly to avoid bubbles.

  Advertisement:

3. Bake to Perfection

• Pour custard into the crust.

• Sprinkle nutmeg lightly over the top.

• Bake at 425°F for 15 minutes, then reduce heat to 350°F and bake 25-30 more minutes until the center is just set (a slight jiggle is okay—it’ll firm up as it cools).

4. Cool Completely

• Let pie cool at room temperature for 2 hours, then refrigerate at least 1 hour before slicing.

  Advertisement:

Pro Tips for Custard Pie Success

 Prevent bubbles – Don’t overmix! Stir gently to avoid a foamy filling.
 No weeping – Warm milk helps prevent separation.
 Avoid overbaking – The center should still wobble slightly when pulled from the oven.
Extra-rich version – Substitute 1 cup heavy cream for 1 cup of the milk.

Serving Suggestions

 Classic style – Chilled, with a dusting of fresh nutmeg.
 Fancy twist – Top with fresh berries or caramel drizzle.
 Breakfast treat – Yes, custard pie is acceptable at any hour!