Description
A smooth and creamy classic vanilla custard pie with a delicate balance of sweetness and rich vanilla flavor, baked in a flaky pie crust.
Ingredients
Units
Scale
- 1 unbaked 9-inch pie crust
- 3 large eggs
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 1/2 cups whole milk
- 1 1/2 teaspoons pure vanilla extract
- Ground nutmeg, for topping (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, beat the eggs lightly.
- Add sugar and salt to the eggs, mixing until combined.
- Gradually stir in the milk and vanilla extract.
- Place the unbaked pie crust in a 9-inch pie dish.
- Carefully pour the custard mixture into the pie crust.
- Sprinkle a pinch of ground nutmeg on top if desired.
- Bake in the preheated oven for 45–50 minutes, or until the center is just set and a knife inserted comes out clean.
- Remove from oven and allow to cool completely on a wire rack.
- Refrigerate for at least 2 hours before serving.
Notes
- Ensure the milk is at room temperature to prevent curdling.
- For a richer flavor, you can use half-and-half instead of milk.
- Let the pie cool completely before slicing for clean cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 22g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 105mg