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Nutmeg Egg Custard Pie
Melissa Hart

Nutmeg Egg Custard Pie

Egg custard pie is a test of stopping on time. The filling should quiver in the center and finish setting on the counter, not bake until it puffs and curdles. Fresh nutmeg on top gives the pale slice enough character without hiding the custard.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8
Ingredients Method

Ingredients
  

  • 1 partially baked 9-inch All-Purpose Flaky Pie Crust
  • 4 large eggs
  • 1/2 cup granulated sugar
  • 1/4 tsp kosher salt
  • 3 cups whole milk warmed
  • 2 tsp vanilla extract
  • 1/2 tsp freshly grated nutmeg

Method
 

  1. Heat the oven to 350°F and set the partially baked crust on a rimmed sheet pan.
  2. Whisk the eggs, sugar and salt just until smooth without making foam.
  3. Whisk in the warm milk and vanilla gradually.
  4. Pour the custard into the crust and sprinkle the nutmeg evenly over the surface.
  5. Bake for 40 to 45 minutes until the outer 2 inches are set, the center quivers, and the filling reaches 175°F.
  6. Cool completely before slicing.