1. Prep the Crust
Preheat oven to 425°F.
Fit pie crust into a 9-inch pie dish, crimp edges, and chill for 15 minutes.
Optional: Blind bake for 10 minutes for extra crispness (poke holes with a fork to prevent puffing).
2. Make the Custard
In a bowl, whisk eggs, sugar, and salt until smooth (no need for a mixer!).
Gradually whisk in warm milk and vanilla—go slowly to avoid bubbles.
3. Bake to Perfection
Pour custard into the crust.
Sprinkle nutmeg lightly over the top.
Bake at 425°F for 15 minutes, then reduce heat to 350°F and bake 25-30 more minutes until the center is just set (a slight jiggle is okay—it’ll firm up as it cools).
4. Cool Completely
Let pie cool at room temperature for 2 hours, then refrigerate at least 1 hour before slicing.
Pro Tips for Custard Pie Success
🔥 Prevent bubbles – Don’t overmix! Stir gently to avoid a foamy filling.
🔥 No weeping – Warm milk helps prevent separation.
🔥 Avoid overbaking – The center should still wobble slightly when pulled from the oven.
🔥 Extra-rich version – Substitute 1 cup heavy cream for 1 cup of the milk.
Serving Suggestions
🍽 Classic style – Chilled, with a dusting of fresh nutmeg.
🍽 Fancy twist – Top with fresh berries or caramel drizzle.
🍽 Breakfast treat – Yes, custard pie is acceptable at any hour!
