Old Fashioned Egg Custard Pie

Old-Fashioned Egg Custard Pie is a simple, classic Southern-style dessert that features a silky custard filling made with eggs, milk, sugar, and vanilla, all baked in a flaky pie crust. It’s lightly sweet, delicately flavored, and incredibly nostalgic.

🥧 Classic Egg Custard Pie Recipe

Ingredients:

• 1 unbaked 9-inch pie crust

• 3 large eggs

• ¾ cup granulated sugar

• ½ teaspoon salt

• 1 teaspoon vanilla extract

• 2½ cups whole milk (scalded and slightly cooled)

• Ground nutmeg (for topping)

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Instructions:

1. Preheat oven to 350°F (175°C).

2. Prepare the pie crust: Place the crust in a 9-inch pie plate and flute the edges. Prick the bottom lightly with a fork to prevent bubbling.

3. Scald the milk: Heat milk in a saucepan until just before boiling (tiny bubbles form at the edge), then remove from heat and let cool slightly.

4. Make the custard filling:

   • In a large bowl, whisk the eggs until well beaten.

   • Add sugar, salt, and vanilla, and whisk until combined.

   • Slowly pour in the warm milk, whisking constantly so the eggs don’t cook.

5. Pour into pie crust and sprinkle the top with a pinch of ground nutmeg.

6. Bake for 45–50 minutes, or until the center is just set and a knife inserted comes out clean.

7. Cool completely, then refrigerate for a few hours before serving. It’s best served chilled.

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This pie has a smooth, delicate texture with a slight jiggle when cooled. Would you like a version that uses evaporated milk, includes a crustless option, or something else?