Description
Classic Vanilla Custard Pie is a smooth, creamy dessert featuring a delicate custard filling infused with pure vanilla extract, baked in a flaky pie crust and finished with a hint of nutmeg. This timeless recipe is perfect for any occasion and serves eight generously.
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 it reaches the right temperature for baking the custard pie.
- Warm Milk and Cream: In a medium saucepan, gently warm the milk and heavy cream over medium heat. Be careful not to let the mixture boil, as this could affect the texture of the custard.
- Mix Eggs and Sugar: In a large bowl, whisk together the eggs, granulated sugar, and salt until fully combined and smooth.
- Combine Warm Milk with Eggs: Slowly pour the warm milk and cream mixture into the egg mixture while whisking constantly. This gradual incorporation helps prevent the eggs from curdling.
- Add Vanilla and Strain: Stir in the pure vanilla extract for flavor, then strain the custard mixture through a fine-mesh sieve into another bowl to ensure a smooth texture.
- Pour into Pie Crust: Carefully pour the strained custard filling into the pre-baked, cooled pie crust.
- Add Nutmeg Garnish: If desired, sprinkle a light dusting of ground nutmeg over the top of the custard for added aroma and flavor.
- 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, or until the edges are set but the center still slightly jiggles when gently shaken.
Notes
- To test doneness, the custard should be mostly set around the edges with a slight wobble in the center; it will continue to set as it cools.
- Allow the pie to cool completely before slicing to achieve clean cuts.
- A pre-baked pie crust ensures the crust remains crisp and avoids a soggy bottom.
- Optional: Top with fresh berries or whipped cream when serving for extra indulgence.
- Store leftover pie covered in the refrigerator for up to 3 days.
