Next, slowly add in the whole milk and salt while continuously whisking to ensure everything incorporates smoothly. I usually do this in a steady stream to avoid any lumps, which can be a bit of a pain. Once your mixture is nice and homogenous, pour it into the prepared pie crust, being careful not to overflow. The custard will rise as it bakes, so leave a little room at the top. Now, sprinkle a light dusting of ground nutmeg over the top for some added flavor and a beautiful finish.
Pop the pie into your preheated oven and bake for about 45-50 minutes. You’ll know it’s done when the edges are set but the center still has a slight jiggle; it will firm up as it cools. My mouth waters just thinking about how good the kitchen smells during these precious minutes! After you take it out, let it cool at room temperature. Patience is key here; the custard needs time to set before it’s ready to be sliced.
Once cooled, serve it plain or with a side of whipped cream. Trust me, you’ll want to savor each creamy bite!
Pro Tips for Best Results
I tested this custard pie a few ways to find the best result. One thing I learned is that using whole milk really enhances the creaminess of the filling. I tried 2% milk once, and while it was still good, it simply didn’t have that same luscious texture. In addition, make sure your eggs are at room temperature before whisking them in. This lets them incorporate more easily into the mixture, resulting in a smoother custard.
I also recommend letting the pie cool for several hours—or even overnight—in the refrigerator after it’s baked. This extra chilling time helps the custard firm up and makes it much easier to slice. Plus, the flavors have time to meld together beautifully. Finally, don’t skip the nutmeg. It adds that warm, nostalgic flavor that makes this pie truly taste classic.
Lastly, experiment with your pie crust! I’ve used both store-bought varieties and homemade versions, and each brings its own charm to the pie. Either way, I like to brush the crust with a little egg wash before baking for a golden, shiny finish.
Common Mistakes to Avoid
One mistake I made when I first attempted this pie was forgetting to poke holes in the crust before filling it. The result? A bit of a ballooning situation! To save you from that mishap, be sure to give your crust a thorough puncturing to prevent any unwanted air bubbles during baking. (See the next page below to continue…)