Plain old custard pie? Well, this recipe may be old (as in classic, treasured, revered), but it’s hardly “plain” — unless your definition of plain is a rich/tender filling of cream, eggs, and vanilla, with a hint of nutmeg, nestled in a buttery crust. It’s just plain good!
This classic egg custard pie is the perfect blend of eggs, milk, and nutmeg. Feel free to use the homemade pastry and instructions below, or use a frozen pie shell or refrigerated pie pastry. Homemade pie shells are great, but ready-made crusts are excellent if you aren’t into making pastry or just don’t have the time.
We recommend partially baking the pie shell before filling. Your crust will have a better bake and will be less soggy. If you don’t have pie weights, use dried beans or raw rice.
How to make it?
We recommend partially baking the pie shell before filling. Your crust will have a better bake and will be less soggy. If you don’t have pie weights, use dried beans or raw rice.
Ingredients:
1 unbaked pie shell (I use Marie Callendar’s deep dish)
3 large eggs
½ cup of sugar
½ teaspoon of salt
½ teaspoon of nutmeg
2-2/3 cups of milk
1 teaspoon pure vanilla extract
Here is how to prepare it:
Instructions Next Page
