Ingredients
Pie Crust
- 1 unbaked 9-inch pie crust
- Homemade or refrigerated
Optional Homemade Crust (Recommended)
- 1¼ cups all-purpose flour
- ½ tsp salt
- ½ tsp sugar
- ½ cup unsalted butter (very cold)
- 3–5 tbsp ice water
Custard Filling
- 4 large eggs (room temperature)
- ¾ cup granulated sugar
- ¼ tsp salt
- 2½ cups whole milk (room temperature)
- ½ cup heavy cream
- 2 tsp pure vanilla extract
- 2 tbsp melted unsalted butter (slightly cooled)
- ¼ tsp freshly grated nutmeg
Decoration
- Freshly grated nutmeg
- Powdered sugar
- Whipped cream
- Fresh mint leaves (optional)
Instructions
1. Prepare the Oven
Preheat the oven to 350°F (175°C).
Place the oven rack in the lower third for even baking.
2. Prepare the Pie Crust
Fit the pie dough into a 9-inch pie plate.
Trim any excess dough.
Crimp the edges.
For an extra flaky crust, refrigerate the prepared shell for 15 minutes before filling.
3. Make the Custard
Whisk together
- eggs
- sugar
- salt
until smooth.
Avoid over-whisking.
Too much air creates bubbles on top.
4. Add the Dairy
Slowly whisk in
- whole milk
- heavy cream
Add
- vanilla
- melted butter
Mix until perfectly smooth.
For an ultra-silky filling, strain the mixture through a fine mesh sieve.
5. Fill the Pie
Place the pie plate on a baking sheet.
Carefully pour the custard into the crust.
Sprinkle freshly grated nutmeg over the surface.
6. Bake
Bake 45–50 minutes.
The edges should be fully set.
The center should still jiggle slightly.
Do not wait until the middle becomes firm.
Residual heat finishes the cooking.
7. Cool
Cool on a wire rack for 1 hour.
Refrigerate at least 2 hours.
Serve chilled or slightly cool.
Notes
✔ Room-temperature eggs mix more evenly.
✔ Freshly grated nutmeg gives the pie a richer aroma.
✔ Straining the custard creates a bakery-quality smooth texture.
✔ Avoid overbaking.
The center should wobble slightly.
✔ Always chill before slicing.
- Prep Time: 20 Minutes
- Cook Time: 50 Minutes
- Category: Dessert
- Method: Baking
- Cuisine: American • Southern
- Diet: Vegetarian