Custard is a classic taste and texture that has been a staple in the pie world for many generations. The smell of this pie baking will take you back to your grandmother’s kitchen. This same custard can be used in individual custard cups and baked for a simple, yet delicious no-crust dessert. You can use this custard recipe as a basis for your crème brule dessert in ramekins with a hardened sugar crust.
The basis of a good custard is quality ingredients and again, this pie has easy to find bare-bones ingredients from the kitchen besides being fast and easy to mix up and bake. If you didn’t grow up with custard pies, this is your time to start a tradition for your family. Light and delicate, a perfect combination for the perfect dessert after dinner or as a stand-alone dessert with friends and family.
Classic Custard Pie
- 1 unbaked 9-inch pie shell
- 3 large eggs
- ½ cup sugar
- ½ teaspoon salt
- ½ teaspoon fresh ground nutmeg
- 2 2/3 cups milk
- 1 teaspoon pure vanilla extract
- Preheat the oven to 350 degrees F.
- Beat your eggs slightly, then add sugar, salt, nutmeg, vanilla, and milk.
- Beat well and pour into the unbaked pie shell and place on a cookie sheet.
- Bake for 35-40 minutes. Remove from oven and cool completely. The pie will set up firm as it cools.
- Sprinkle the top with fresh nutmeg and serve with whipped cream if desired.
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