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Fail-Proof Old Fashioned Egg Custard Pie

A close-up of a thick slice of amazing 1 egg custard pie showing the creamy filling and caramelized top.
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Make a creamy, smooth, and comforting classic baked egg custard pie using this easy, fail-proof recipe. This traditional dessert is perfect for holidays or any time you need a taste of nostalgia.

Ingredients

Scale
  • 9 inch unbaked pie crust
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 2-2/3 cups whole milk
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • Dash of ground nutmeg for topping

Instructions

  1. Preheat your oven to 350 degrees F. Place your unbaked pie crust into a 9-inch pie plate.
  2. In a medium bowl, gently whisk the 3 large eggs until they are just combined. Do not over-beat the eggs, as this introduces air that can cause cracks.
  3. Add the sugar and salt to the eggs. Whisk slowly until the sugar dissolves.
  4. Gradually whisk in the milk and vanilla extract until the mixture is smooth. You are making a simple custard filling here.
  5. Pour the liquid custard mixture into the unbaked pie crust.
  6. For a smooth texture, carefully strain the custard mixture through a fine-mesh sieve into the crust. This removes any chalazae or unmixed bits.
  7. Sprinkle a light dash of ground nutmeg over the top of the liquid custard.
  8. Bake the pie for 40 to 50 minutes. The custard is done when the edges are set but the center still has a slight jiggle when gently shaken.
  9. Remove the pie from the oven. Let it cool completely on a wire rack before slicing. This cooling process is key to a creamy egg custard filling.
  10. Chill the pie in the refrigerator for at least 4 hours, or preferably overnight, before serving for the best texture.

Notes

  • To prevent the crust edges from burning, cover them loosely with aluminum foil halfway through the baking time.
  • For a truly fail-proof result, bake the pie in a water bath (bain-marie). Place the pie plate in a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the pie plate.
  • This recipe makes a classic baked custard; for a low-carb version, substitute the sugar with your preferred keto sweetener equivalent.

Nutrition

Find it online: https://spoonswirl.com/egg-custard-fail-proof-old-fashioned-pie/