Description
Sweet memories of grandma’s kitchen come alive with this classic egg custard pie, a nostalgic dessert that whispers comfort and warmth. Silky smooth filling nestled in a buttery crust promises pure indulgence, inviting you to savor a slice of timeless culinary tradition.
Ingredients
Scale
Main Ingredients:
- 3 large eggs
- 2 cups whole milk (or half-and-half)
- ¾ cup granulated sugar
Crust Ingredients:
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- 3–4 tablespoons ice water
Seasoning and Spices:
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ teaspoon ground nutmeg (plus extra for topping)
Instructions
- Mix flour and salt in a spacious mixing bowl, creating a light base for the pie crust. Incorporate cold butter using a pastry cutter, working methodically until the mixture resembles coarse breadcrumbs with tiny butter pockets scattered throughout.
- Gradually introduce ice water to the flour mixture, blending carefully until the dough coheres into a unified mass. Gently shape the dough into a compact disk, encase in plastic wrap, and allow to rest in the refrigerator for half an hour to relax the gluten and firm up the butter.
- Warm the oven to 375F (190C), preparing a pristine workspace for pie preparation. Retrieve the chilled dough and roll it into a generous 12-inch circular shape, smoothly transferring it into a 9-inch pie pan with careful precision.
- Trim the dough’s edges with delicate movements, creating an elegant fluted border using pinching techniques. Pierce the bottom of the crust multiple times with a fork to prevent unwanted air bubbles during baking.
- Shield the pie crust with parchment paper, then layer pie weights or dried beans across the surface to maintain the crust’s structure. Bake for precisely 10 minutes, removing the weights and continuing to bake for an additional 5 minutes until lightly golden.
- Reduce the oven temperature to 350F (175C), preparing for the custard filling stage. Whisk eggs, milk, sugar, vanilla, and nutmeg together until the mixture becomes smooth and fully integrated, with no visible egg streaks.
- Carefully pour the silky custard mixture into the pre-baked pie shell, moving slowly to prevent spillage. Slide the filled pie into the preheated oven, allowing it to bake until the center appears gently set but still slightly tremulous when nudged.
- Remove the pie from the oven and let it cool completely on a wire rack, allowing the custard to fully set and develop its characteristic smooth texture. The filling will continue to firm up as it reaches room temperature.
Notes
- Butter Temperature Matters: Keep butter super cold when making pie crust to ensure flaky, tender layers that melt in your mouth.
- Handling Dough Gently: Avoid overworking the dough to prevent tough, dense crust; mix just until ingredients combine.
- Blind Baking Trick: Pre-baking the crust prevents soggy bottoms and ensures a crisp foundation for your custard filling.
- Gluten-Free Adaptation: Swap wheat flour with a 1:1 gluten-free blend to make this pie suitable for those with wheat sensitivities.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 250
- Sugar: 10 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 100 mg