Ingredients
| For the Pie Crust | For the Custard Filling |
|---|---|
| 1 pre-made pie crust (store-bought or homemade) | 3 large eggs |
| Optional: Egg wash (1 egg beaten with 1 tbsp water) for a golden finish | 1 cup granulated sugar |
| 1 tsp pure vanilla extract | |
| 1/4 tsp salt | |
| 2 cups whole milk (or half-and-half for added richness) | |
| 1/4 cup all-purpose flour | |
| 1/4 tsp ground nutmeg (optional, for warmth) |
Step-by-Step Instructions
Preheat the Oven
Preheat your oven to 375°F (190°C). Place the pie crust into a 9-inch pie dish, pressing it gently into the corners. Trim any excess dough and, if desired, brush with an egg wash for a golden finish.
Prepare the Custard
In a mixing bowl, whisk together the eggs, sugar, vanilla extract, and salt until smooth. Slowly add the milk, stirring until fully blended.
In a separate bowl, mix the flour with nutmeg (if using), then gradually incorporate it into the custard mixture, stirring to prevent lumps.
Fill the Pie Crust
Carefully pour the custard mixture into the pie crust, ensuring even distribution.
Bake to Perfection
Bake for 45–50 minutes until the edges turn golden and the center is set. To check doneness, insert a knife near the middle—if it comes out clean, the pie is ready.
Cool and Serve
Allow the pie to cool completely before slicing. Serve at room temperature or chilled, topped with powdered sugar or whipped cream for extra indulgence.
