Classic Vanilla Egg Custard Pie (Print Version)

# Ingredients:

→ For the Pie

01 - 1 unbaked pie crust
02 - 1 cup sugar
03 - 6 large eggs, brought to room temperature
04 - 2 teaspoons vanilla extract
05 - ¼ teaspoon nutmeg
06 - 3 cups whole milk, brought to room temperature

→ For Garnish

07 - ⅛ teaspoon nutmeg

# Instructions:

01 - Preheat your oven to 350°F. Grab a 9.5-inch pie dish and give it a light spray with nonstick cooking spray to prevent sticking.
02 - Gently unroll your pie crust and place it into the greased pie dish. Press it down along the bottom and up the sides to create a nice, even shell. Pinch the edges if you'd like to create a decorative rim.
03 - In a large bowl, whisk together the sugar, room temperature eggs, vanilla extract, and ¼ teaspoon of nutmeg. Keep whisking for about 2 minutes until everything is well combined and starting to look a bit frothy.
04 - Slowly pour the room temperature milk into your egg mixture while continuing to whisk. This gradual addition helps prevent lumps. Whisk for another 3 minutes until your custard mixture is completely smooth.
05 - Carefully pour the custard mixture into your prepared pie shell. Fill it just below the rim to prevent any overflow during baking. The custard will expand slightly as it bakes.
06 - Sprinkle the remaining ⅛ teaspoon of nutmeg evenly over the top of the custard. This gives the pie that signature speckled look and adds a warm flavor to the finished dessert.
07 - Place your pie in the preheated oven and bake for about 75 minutes, or until the custard is set but still has a slight jiggle in the center. The top should be lightly golden and the edges may be a bit darker.
08 - Remove the pie from the oven and place it on a wire rack to cool completely. The custard needs time to fully set, so be patient! This cooling step ensures clean slices when you're ready to serve.

# Notes:

01 - This classic egg custard pie has a silky smooth texture with a delicate vanilla and nutmeg flavor. It's reminiscent of old-fashioned farm cooking, just like the Pioneer Woman loves!
02 - The key to a perfect custard pie is using room temperature ingredients and baking low and slow to prevent curdling.
03 - This pie can be served warm or chilled, though many prefer it after it's been refrigerated for a few hours when the flavors have had time to develop.

Back