- Preheat oven to 350°F (175°C).
- Prepare the pie crust: Place unbaked crust into a 9-inch pie pan and crimp the edges.
- Whisk the custard filling: In a large bowl, whisk together eggs, sugar, and salt. Slowly whisk in warm milk, then add vanilla.
- Pour into crust: Strain the custard mixture through a fine sieve into the prepared pie shell (optional, but makes it extra smooth).
- Sprinkle with nutmeg if desired.
- Bake for 40–45 minutes, or until the edges are set but the center still has a slight jiggle.
- Cool completely on a wire rack, then refrigerate for at least 2 hours before serving.
Nutrition Facts (per slice, 1 of 8)
- Calories: ~210
- Fat: 9g
- Saturated Fat: 4g
- Cholesterol: 95mg
- Sodium: 180mg
- Carbohydrates: 27g
- Sugars: 18g
- Protein: 6g
(Values are approximate and vary based on crust and milk used.)
Tips
- To prevent soggy crust, you can blind bake the crust for 10 minutes before adding custard.
- Warm (not hot) milk helps dissolve sugar and blend smoothly with eggs.
- If the top browns too quickly, loosely cover with foil halfway through baking.
Variations
- Coconut Custard Pie: Add ½ cup sweetened shredded coconut to the filling.
- Cinnamon Custard Pie: Sprinkle ground cinnamon instead of nutmeg.
- Sugar-Free Version: Use a sugar substitute like erythritol for a keto-friendly custard pie.
- Mini Custard Tarts: Bake in small tart shells for individual servings.
