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Custard Pie

A creamy, dreamy dessert with a velvety texture and buttery crust, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Pie Crust and Filling
  • 1 9-inch pie crust (homemade or store-bought)
  • 4 large eggs
  • 1 cup granulated sugar
  • 4 cups milk (whole preferred for creaminess)
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg (optional for flavor)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. If using a store-bought crust, place it in a 9-inch pie dish. If making from scratch, roll it out and fit into the dish, then trim off the excess dough.
  3. In a large mixing bowl, beat the eggs until well combined.
  4. Add in the sugar, milk, vanilla extract, and salt to the eggs. Whisk until smooth. If adding nutmeg, sprinkle it in now.
  5. Gently pour the custard mixture into the prepared pie crust.
Baking
  1. Place the pie in the preheated oven and bake for about 45 minutes, or until the custard is set but still slightly jiggly in the center.
  2. Once baked, remove the pie from the oven and let it cool on a wire rack. It will continue to set as it cools.
Serving
  1. Enjoy warm or refrigerate for a chilled dessert. Serve with whipped cream for an extra touch.

Notes

Leftover Custard Pie can be refrigerated for up to 3 days. To reheat, place it in the oven at 350°F (175°C) for about 10 minutes. If freezing, wrap tightly in plastic wrap and foil, it will keep for about a month.