Southern Egg Custard Pie

Shaziya

Southern Egg Custard Pie is a timeless dessert that wraps you in creamy, velvety comfort with every bite. Its smooth, custard filling is delicately sweetened, with a hint of vanilla and nutmeg that dances on your taste buds.

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Cuisine Southern cuisine

Servings

Ingredients

1 pie crust
2 ½ cups (20floz/565ml) whole milk
¾ cup (6oz/170g) granulated sugar
3 large eggs
1 teaspoon vanilla extract
¼ teaspoon salt
¼ teaspoon ground or freshly grated nutmeg

Instructions

Preheat the oven to 400°F (200°C).
On a lightly floured surface, roll out the pie crust and line a 9-inch (23cm) deep-dish pie tin with it. Refrigerate while you make the filling.
Bring the milk to a boil and then let it cool for 10 minutes.
In a bowl, whisk the sugar, eggs, vanilla, and salt. Whisk in the cooled milk.
Pour the filling into the crust and generously sprinkle/grate over nutmeg.
Bake for 40-50 minutes, until just the middle slightly jiggles when moved.
Let cool on a wire rack, then cover and store in the refrigerator for up to 2 days.

Keyword custard pie, egg-based dessert, homemade pie, traditional recipe

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