1. Prep & Preheat
Preheat oven to 425°F (220°C).
Roll out pie crust and fit into a 9-inch pie dish. Crimp edges.
2. Make the Custard
In a bowl, whisk eggs, sugar, and salt until smooth.
Gradually whisk in milk and vanilla.
3. Fill & Bake
Pour custard into unbaked pie crust.
Sprinkle nutmeg on top.
Bake at 425°F (220°C) for 15 minutes, then reduce heat to 350°F (175°C) and bake 25–30 more minutes until set (center should jiggle slightly).
4. Cool & Serve
Let cool 1 hour before slicing (custard firms as it cools).
Serve at room temp or chilled with whipped cream or fresh berries.
Pro Tips
🔥 Avoid bubbles – Strain custard through a sieve before baking.
⏳ No soggy crust – Brush crust with egg wash before filling.
🍯 Extra flavor – Add 1 tbsp bourbon or lemon zest to the custard.
Serving Ideas
With caramel drizzle – For a decadent twist
As a holiday dessert – Alongside pumpkin pie
For brunch – Paired with coffee
FAQ
Q: Why did my custard crack?
A: Overbaking or oven too hot. Bake at lower temp next time.
Q: Can I use evaporated milk?
A: Yes! Replace 1 cup milk with evaporated milk for extra creaminess.
Q: How do I store leftovers?
A: Refrigerate 3 days (cover loosely with foil).