Cook techniques
Prepping the Pie Shell
Ensure your pie shell is well-floured and chilled before pouring in the custard mixture for a flaky crust.
Egg Beating
Lightly beat the eggs until the yolks and whites are blended, avoiding over-beating to keep the custard smooth.
Mixing the Custard
Combine the eggs with sugar, salt, nutmeg, milk, and vanilla extract. Mix until just incorporated to maintain a creamy texture.
Pouring the Mixture
Carefully pour the custard mixture into the unbaked pie shell, using a ladle if necessary to avoid spilling.
Baking
Bake at 350°F for 35 to 40 minutes, or until the custard is set but still slightly jiggles in the center, avoiding overbaking for a tender custard.
Cooling
Allow the pie to cool completely before removing it from the pie dish to ensure it holds its shape.
Nutmeg Topping
Sprinkle fresh ground nutmeg on top before serving for added flavor and presentation.
FAQ
Can I use a store-bought pie crust?
Yes, a store-bought crust is a convenient option that can save time while still producing a delicious pie.
How do I know when the custard is done?
The custard should be set around the edges but still slightly wobbly in the center. It will continue to firm up as it cools.
Can I use low-fat milk?
Yes, but using whole milk will provide a richer and creamier texture to your custard.
What’s the best way to store leftovers?
Store leftover pie in the refrigerator, covered, for up to 3 days.
Can I freeze custard pie?
Yes, you can freeze it, but the texture may change slightly. It’s best enjoyed fresh.
What spices can I add for more flavor?
You can experiment with cinnamon or vanilla bean for a twist on the traditional nutmeg flavor.
