Description
Enjoy this Classic Old Fashioned Egg Custard Pie, a recipe born from turning precise technique into joyful creation. This pie delivers a creamy, silky texture perfect for sharing moments and rediscovering fun in your kitchen.
Ingredients
Scale
- 1 (9-inch) unbaked pie crust
- 4 large eggs
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon (optional, for topping)
- 2 cups whole milk
Instructions
- Preheat your oven to 375°F (190°C). Place your unbaked pie crust in a 9-inch pie plate.
- In a large bowl, whisk together the eggs, sugar, and salt until well combined. Do not over-beat; you want a smooth mixture, not foam.
- Whisk in the vanilla extract.
- Gently warm the milk in a saucepan over medium heat until it is steaming but not boiling.
- Slowly pour the warm milk into the egg mixture while whisking constantly. This tempering step prevents the eggs from scrambling.
- Pour the custard filling into the unbaked pie crust.
- If desired, lightly sprinkle the top surface of the custard with ground cinnamon.
- Carefully place the pie on a baking sheet to catch any potential drips.
- Bake for 35 to 45 minutes. The pie is done when the edges are set and a knife inserted near the center comes out clean or with only a slight jiggle remaining in the very middle.
- Let the pie cool completely on a wire rack before slicing and serving. Chilling it for a few hours improves the texture.
Notes
- For a sturdier crust, you can blind-bake the bottom for 10 minutes before adding the filling.
- If you prefer a richer flavor, substitute heavy cream for 1/2 cup of the milk.
- This pie is excellent served cold, especially for holiday gatherings.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approx. 280
- Sugar: Approx. 18g
- Sodium: Approx. 150mg
- Fat: Approx. 14g
- Saturated Fat: Approx. 6g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: Approx. 28g
- Fiber: Approx. 1g
- Protein: Approx. 8g
- Cholesterol: Approx. 110mg