Description
This Classic Vanilla Custard Pie is a smooth, creamy dessert featuring a tender pie crust filled with a rich vanilla custard. The custard is gently cooked to perfection, resulting in a silky texture with a delicate nutmeg garnish for extra warmth. Perfect for any occasion, this pie offers a timeless flavor that delights all ages.
Ingredients
Scale
Pie Crust
- 1 9-inch pie crust (homemade or store-bought), pre-baked and cooled
Custard Filling
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon ground nutmeg (optional, for garnish)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to ensure even baking.
- Warm milk and cream: In a medium saucepan, heat the whole milk and heavy cream over medium heat. Be careful not to let the mixture boil to prevent curdling.
- Mix eggs, sugar, and salt: In a large bowl, whisk together the eggs, granulated sugar, and salt until fully combined and slightly frothy.
- Combine milk mixture with eggs: Slowly pour the warm milk and cream mixture into the egg mixture while whisking constantly to avoid cooking the eggs prematurely and causing curdling.
- Add vanilla and strain: Stir in the pure vanilla extract. Then strain the custard through a fine-mesh sieve to remove any cooked egg bits and ensure a smooth filling.
- Fill pie crust: Pour the smooth custard mixture into the pre-baked and cooled pie crust evenly.
- Garnish with nutmeg: Sprinkle the optional ground nutmeg over the top for a fragrant and attractive finish.
- Bake the pie: Place the pie on a baking sheet to catch any spills and bake in the preheated oven for 35 to 40 minutes. The edges should be set while the center remains slightly jiggles when gently shaken.
- Cool and chill: Allow the pie to cool to room temperature on a wire rack, then refrigerate for at least 2 hours before serving to fully set the custard.
Notes
- Be sure to pre-bake the pie crust to prevent a soggy bottom.
- Keep the milk and cream mixture below boiling to avoid scrambling the eggs when combined.
- Straining the custard ensures a silky smooth texture, free of lumps.
- Chilling the pie improves the custard’s firmness and enhances flavor melding.
- Use fresh vanilla extract for the best aromatic flavor.
- The nutmeg garnish is optional but adds a lovely warm note complementary to the vanilla.
