Description

Classic Vanilla Custard Pie combines a creamy, smooth vanilla custard filling baked perfectly in a flaky pre-baked pie crust. This timeless dessert features a rich blend of whole milk, heavy cream, eggs, and pure vanilla extract, finished with a light sprinkle of nutmeg for an optional warm accent. Perfect for gatherings, this pie is both comforting and elegant with a luscious texture that sets just right after baking and chilling.

Ingredients

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)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the custard pie.
Warm Milk and Cream: In a medium saucepan, heat the whole milk and heavy cream over medium heat, stirring occasionally to prevent burning. Warm until just before boiling, then remove from heat to avoid curdling later.
Mix Eggs and Sugar: In a large bowl, whisk together the eggs, granulated sugar, and salt until the mixture is smooth and fully combined.
Temper the Eggs: Slowly pour the warm milk and cream mixture into the egg mixture while whisking constantly. This gradual mixing helps temper the eggs and prevents them from cooking or curdling prematurely.
Add Vanilla and Strain: Stir in the pure vanilla extract to the custard mixture. Then pass the custard through a fine-mesh sieve into another bowl to ensure a smooth, lump-free texture.
Fill the Pie Crust: Pour the smooth custard mixture into the pre-baked and cooled 9-inch pie crust, spreading evenly.
Garnish with Nutmeg (Optional): Lightly sprinkle ground nutmeg on top of the custard for added flavor and a touch of warmth.
Bake the Pie: Place the filled pie on a baking sheet to catch any drips and bake in the preheated oven for 35–40 minutes. The edges should be set while the center remains slightly jiggly.
Cool and Chill: Allow the pie to cool to room temperature on a wire rack, then refrigerate for at least 2 hours to fully set the custard before serving.

Notes

Ensure the milk and cream do not boil; heating just until warm is crucial to avoid curdling the eggs.
Straining the custard mixture helps achieve an ultra-smooth texture.
Using a pre-baked pie crust prevents sogginess and keeps the crust crisp.
Chilling the pie for at least 2 hours enhances the custard’s firmness and flavor.
Nutmeg garnish is optional but adds a lovely aromatic note that complements the vanilla.