|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||25%|
|Saturated Fat 10g||50%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This classic egg custard pie is the perfect blend of eggs, milk, and nutmeg. Feel free to use the homemade pastry and instructions below, or use a frozen pie shell or refrigerated pie pastry. Homemade pie shells are great, but ready-made crusts are excellent if you aren't into making pastry or just don't have the time.
Click Play to See This Classic Custard Pie Come Together
"Light and eggy custard pie. Not overly sweet. It takes time but definitely worth the wait." —Renae Wilson
- For the Pastry
- 5 1/2 ounces (or 1 1/4 cups) all-purpose flour
- 1/2 teaspoon salt
- Optional: 1 teaspoon sugar (scant)
- 8 tablespoons butter (chilled, cut in small pieces)
- 4 to 6 tablespoons water (with ice)
- For the Pie Filling
- 2 1/2 cups milk
- 4 large eggs (lightly beaten)
- 2/3 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
Note: while there are multiple steps to this recipe, this custard pie is broken down into workable categories to help you better plan for preparation and baking.
Make the Pie Crust
Gather the ingredients.
Put the flour, 1/2 teaspoon of salt, and granulated sugar in the bowl of a food processor. Pulse until well blended.
Add half of the butter and pulse 5 or 6 times. Add the remaining butter and pulse 6 times. The mixture should look crumbly with visible large pea-sized pieces.
Sprinkle a few tablespoons of ice water over the flour mixture and pulse a few times. Add more ice water, a teaspoon at a time, until the mixture begins to form small clumps. When you press a small amount in your hand, it should hold together.
Transfer the mixture to a floured surface and - without kneading too much - shape into a flattened disc.
Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
Roll the chilled dough out on a floured surface to about 12 inches in diameter. Check frequently for sticking and add more flour to the surface, as needed.
Fit the dough into a 9-inch pie plate. Cut away excess overhang and crimp the edge as desired. Refrigerate the pie shell if you won't be par-baking it immediately.
Heat the oven to 425 F. Line the pie shell with foil and fill it at least 2/3 full with pie weights or dried beans.
Place it on a baking sheet and bake at 425 F for 10 minutes.
Remove the foil and pie weights and bake for another 3 minutes. If there are bubbles in the crust, press them down gently; do not prick them. Reduce the oven temperature to 400 F.
Make the Pie Filling
Gather the ingredients.
Heat the milk in a saucepan over medium heat just until hot and bubbles begin to appear around the edges, about 3 to 5 minutes.
Gradually whisk in the hot milk.
Place the crust on a sheet pan and pour the filling into the partially baked pie shell.
Cover the edge of the pie shell with a pie shield or homemade foil ring.
Carefully put the pie in the oven and bake at 400 F for 20 minutes.
Then remove the pie shield and bake for about 20 to 30 minutes longer, or until the pie is set. A knife inserted near the center of the pie should come out clean.
Cool on a rack for 30 minutes.
Slice, serve, and enjoy!
- We recommend partially baking the pie shell before filling. Your crust will have a better bake and will be less soggy. If you don't have pie weights, use dried beans or raw rice.
- Store leftovers in the refrigerator.