Eggs, milk, sugar, and vanilla with a little nutmeg make this traditional southern Egg Custard Pie a dessert loved by both kids and adults.
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 8servings
Ingredients
19-inch unbaked pie crust
1egg whitelightly beaten
3whole eggs plus one egg yolkbeaten
¾cupsugar
¼teaspoonsalt
1teaspoonvanilla extract
2 ½cupswhole milk
¼teaspoonground nutmeg
Instructions
If using a frozen pie crust, allow it to thaw at room temperature according to its package directions.
Prick the crust all over with the tines of a fork.
Brush thoroughly with beaten egg white. This helps prevent the crust from becoming soggy.
Set the crust aside.
Preheat the oven to 400 degrees.
In a medium bowl, add the beaten eggs, sugar, salt, and vanilla. Beat together.
Using a wire whisk, add the milk.
Place the prepared pie crust on a baking sheet.
Pour the egg and milk mixture into the pie crust filling baking cups with any excess mixture.
Sprinkle the top with nutmeg.
Bake for 35-40 minutes or until a knife inserted near the center comes out clean.
Remove from the oven and transfer to a cooling rack.
May be served either cold or at room temperature.
Notes
Most older recipes instruct you to scald the milk before adding it to the eggs. That's not really necessary. However, the eggs should be at room temperature.
This pie should be refrigerated as soon as it cools to room temperature. Cover the pie with plastic wrap and store it in the refrigerator for up to three days.
To test whether the pie is done, gently insert a thin knife near the center of the pie. If the knife comes out clean with no liquid clinging to it, then the pie is done. It will firm up slightly as it cools.