Ingredients
For the crust:
• 1 unbaked 9-inch pie crust (homemade or store-bought)
• Optional: crimped edges for a traditional look
For the filling:
• 3 large eggs
• ½ cup granulated sugar
• ¼ tsp salt
• ½ tsp vanilla extract
• 1 ½ cups whole milk (or half-and-half for extra richness)
• ¼ tsp ground nutmeg (freshly grated if possible)
• Optional: 1 tbsp all-purpose flour (for firmer set)
Instructions
- Preheat oven to 350°F (175°C). Place pie crust in a 9-inch pie dish and crimp edges if desired.
- In a bowl, whisk eggs just until blended.
- Add sugar and salt. Whisk until smooth and slightly pale.
- Stir in vanilla, then gradually pour in milk while whisking.
- Sift in nutmeg (and flour if using). Mix gently—don’t create bubbles.
- Pour mixture into the unbaked pie crust.
- Bake 45–55 minutes, until center is just set (a knife inserted near the center should come out clean).
- Let cool completely on a wire rack—this allows the custard to fully set. Chill 1–2 hours before serving for best texture.
✨ Serve chilled or at room temperature, dusted with a little extra nutmeg!
💡 Pro tips:
→ Use room-temperature eggs and milk to prevent cracking
→ Bake on a baking sheet to catch spills
→ Avoid overbaking—the center should still have a slight jiggle when done
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 50 mins , Total Time : 2 hrs (includes cooling) , Servings : 8 slices , Calories : 210 , Net Carbs: 22g , Fats: 12g , Protein: 5g