A nostalgic, creamy dessert featuring a delicate vanilla custard baked in a flaky crust, finished with a traditional dusting of nutmeg.
Ingredients
- 1 unbaked 9-inch deep-dish pie crust
- 4 large eggs
- 2/3 cup granulated sugar
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2 1/2 cups whole milk (scalded—heated until just before boiling)
- 1/4 tsp ground nutmeg (for sprinkling)
Instructions
- Prep: Preheat your oven to 400°F (200°C).
- Whisk Eggs: In a large bowl, whisk the eggs lightly. Add the sugar, salt, and vanilla extract, mixing until well combined but not foamy.
- Temper the Eggs: Gradually pour the scalded milk into the egg mixture, whisking constantly to prevent the eggs from cooking/scrambling.
- Fill the Crust: Place your pie crust on a baking sheet (to prevent spills). Pour the custard mixture into the crust.
- Add Nutmeg: Generously sprinkle the ground nutmeg over the top of the custard.
- Bake: Bake at 400°F (200°C) for 10 minutes, then reduce the oven temperature to 325°F (165°C). Continue baking for 25–30 minutes.
- Test for Doneness: The pie is done when a knife inserted near the center comes out clean, but the center still has a slight “jiggle.”
- Cool: Let the pie cool completely on a wire rack, then refrigerate for at least 2–3 hours to set before serving.
Pro Tip: Scalding the milk first helps create a smoother texture and ensures the custard bakes evenly without the crust getting soggy!
