Egg Custard - Master Cookbook Recipe # 447

Name: Egg Custard - Master Cookbook Recipe # 447
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8
Cuisine: Southern
Ingredients: 1 deep dish refrigerated pie crust; 1 cup granulated sugar; 1/4 tsp. salt; 5 large eggs; 1 tsp. vanilla extract; 1 can (12 oz.) evaporated milk; 1/2 tsp. ground nutmeg

This classic Egg Custard Pie is the epitome of Southern comfort, featuring a smooth, silky filling with a hint of warm nutmeg. By pre-baking the crust and using a specific temperature transition during baking, you ensure a perfectly flaky bottom and a custard that rises beautifully without becoming tough. It's a simple, elegant dessert that feels like a trip back to a traditional country kitchen.

This is recipe #447 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 1 hr Total time: 1 hr 15 min

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Ingredients

1 deep dish refrigerated pie crust
1 cup granulated sugar
1/4 tsp. salt
5 large eggs
1 tsp. vanilla extract
1 can (12 oz.) evaporated milk
1/2 tsp. ground nutmeg

Instructions

Preheat your oven to 375 degrees F.
Fit the pie crust into a 9-inch pie plate and crimp the edges to create a decorative border.
Prick the bottom of the crust with a fork and bake for 14 minutes or until it is lightly golden.
Remove the crust from the oven and increase the oven temperature to 425 degrees F.
In a medium bowl, whisk together the sugar, salt, eggs, vanilla, evaporated milk, and ground nutmeg until the mixture is well combined.
Carefully pour the custard mixture into the pre-baked pie crust.
Bake at 425 degrees F for 20 minutes.
Reduce the oven temperature to 350 degrees F and continue to bake for an additional 20 minutes, or until the center has risen fully and is set (this may take up to 1 hour total baking time depending on your oven).
Allow the pie to cool completely at room temperature so the custard can firm up before slicing.

Notes

Tammy's Tips: The secret to a perfect custard pie is watching for that "rise" in the center; once it puffs up across the middle, you know it's done. Don't be alarmed if the custard jiggles slightly when you pull it out, as it will continue to set as it cools. If you love a classic look, sprinkle a little extra fresh nutmeg over the top right before it goes into the oven for that beautiful speckled finish.