- 3 large eggs – The heart of the custard, giving it structure and richness.
- 1 cup granulated sugar – Sweetens the pie without making it cloying.
- 1 tsp pure vanilla extract – Adds warmth and depth of flavor.
- ¼ tsp salt – Balances the sweetness.
- 2 cups whole milk – For creaminess. You can also use half-and-half for a richer result.
- ¼ cup all-purpose flour – Helps the custard set with a slight firmness.
- ¼ tsp ground nutmeg (optional) – Adds a traditional, aromatic touch.
Tip: Using room-temperature ingredients ensures the custard blends smoothly and bakes evenly.
Step-by-Step Instructions: From Mixing Bowl to Heirloom Dessert
Even if you’re new to baking, this recipe is easy to follow — and the result is sure to impress.
Step 1: Preheat the Oven and Prep Your Pie Dish
Preheat your oven to 375°F (190°C). Roll out your pie crust and gently press it into a 9-inch pie dish, making sure it fits snugly into the corners. Trim off any overhanging dough and crimp the edges as desired.
For a golden finish, brush the crust with a light egg wash made by whisking 1 egg with 1 tablespoon of water.
Homemade tip: If you’re making the crust from scratch, chill it for at least 30 minutes before baking to prevent shrinking.
Step 2: Mix the Custard
