Step-by-Step Instructions
1. Prep the Crust
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Preheat oven to 425°F.
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Fit pie crust into a 9-inch pie dish, crimp edges, and chill for 15 minutes.
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Optional: Blind bake for 10 minutes for extra crispness (poke holes with a fork to prevent puffing).
2. Make the Custard
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In a bowl, whisk eggs, sugar, and salt until smooth (no need for a mixer!).
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Gradually whisk in warm milk and vanilla—go slowly to avoid bubbles.
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3. Bake to Perfection
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Pour custard into the crust.
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Sprinkle nutmeg lightly over the top.
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Bake at 425°F for 15 minutes, then reduce heat to 350°F and bake 25-30 more minutes until the center is just set (a slight jiggle is okay—it’ll firm up as it cools).
4. Cool Completely
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Let pie cool at room temperature for 2 hours, then refrigerate at least 1 hour before slicing.
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Pro Tips for Custard Pie Success
Prevent bubbles – Don’t overmix! Stir gently to avoid a foamy filling.
No weeping – Warm milk helps prevent separation.
Avoid overbaking – The center should still wobble slightly when pulled from the oven.
Extra-rich version – Substitute 1 cup heavy cream for 1 cup of the milk.
Serving Suggestions
Classic style – Chilled, with a dusting of fresh nutmeg.
Fancy twist – Top with fresh berries or caramel drizzle.
Breakfast treat – Yes, custard pie is acceptable at any hour!
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