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For the Custard Filling:
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4 large eggs, room temperature
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½ cup granulated sugar
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¼ tsp salt
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2 ½ cups whole milk, warmed slightly
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1 tsp pure vanilla extract
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¼ tsp ground nutmeg (plus extra for dusting)
Step-by-Step Instructions
1. Prep the Crust
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Preheat oven to 425°F.
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Fit pie crust into a 9-inch pie dish, crimp edges, and chill for 15 minutes.
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Optional: Blind bake for 10 minutes for extra crispness (poke holes with a fork to prevent puffing).
2. Make the Custard
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In a bowl, whisk eggs, sugar, and salt until smooth (no need for a mixer!).
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Gradually whisk in warm milk and vanilla—go slowly to avoid bubbles.
3. Bake to Perfection
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Pour custard into the crust.
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Sprinkle nutmeg lightly over the top.
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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).
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