Egg Custard Pie
Featuring a creamy, vanilla flavored filling, this Egg Custard Pie is a classic recipe for a reason. It tastes just like the one Grandma used to make!
Servings: 8 servings
Calories: 364kcal
Ingredients
- 1 9” unbaked pie crust, store-bought or homemade (see note)
- 4 large eggs
- 1 cup granulated sugar
- 2 Tbsp all-purpose flour
- ¼ tsp salt
- ½ cup unsalted butter melted
- 2 tsp vanilla extract
- 1½ cups whole milk
- ¼ tsp ground nutmeg
Instructions
- Preheat oven to 350°F.
- Bake crust in a 9-inch pie pan for 5 minutes. Remove pie crust from oven and set aside.
- Reduce oven temperature to 325°F.
- Using a large bowl, add eggs, sugar, flour and salt; stir until well combined.
- Add melted butter, vanilla and milk; stir until well combined.
- Pour egg mixture into pie crust. Sprinkle nutmeg evenly over top of filling.
- Bake for 40-45 minutes, or until a toothpick inserted into center of pie comes out clean. Check pie crust after ~35 minutes. If it is browning too quickly, tent edges of pie with aluminum foil. (Note: If you have an instant-read thermometer, the internal temperature should be ~170°-175° when it's done.)
- Remove pie from oven and place on a wire rack. Let cool to room temperature.
- Once pie has cooled, refrigerate it until ready to slice and serve.
Notes
If using a store-bought crust, make sure to use a “deep dish” crust.
Nutrition
Calories: 364kcal | Carbohydrates: 39g | Protein: 6g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 118mg | Sodium: 210mg | Potassium: 127mg | Fiber: 1g | Sugar: 27g | Vitamin A: 548IU | Vitamin C: 0.001mg | Calcium: 77mg | Iron: 1mg
