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FOR THE CRUST:
1 (9-inch) pie crust (homemade or store-bought)
FOR THE CUSTARD FILLING:
3 large eggs
1 cup granulated sugar
1/4 tsp salt
3 cups whole milk (or half-and-half for extra richness)
1 tbsp pure vanilla extract
1/2 tsp ground nutmeg (optional, for a hint of spice)
Step-by-Step Instructions
STEP 1: PREHEAT THE OVEN
Preheat your oven to 375°F (190°C) . Place the pie crust in a 9-inch pie dish and flute the edges if desired. Set aside.
STEP 2: MAKE THE CUSTARD FILLING
In a mixing bowl, whisk together the eggs, sugar, and salt until well combined.
Gradually stir in the milk and vanilla extract, whisking gently to avoid creating too many air bubbles.
STEP 3: ASSEMBLE THE PIE
Pour the custard mixture into the prepared pie crust.
Sprinkle the top lightly with ground nutmeg for a classic touch (optional).
STEP 4: BAKE
Place the pie on a baking sheet (to catch any spills) and bake for 45–50 minutes , or until the custard is set but still slightly jiggly in the center.
To test doneness, insert a knife near the center—it should come out clean or with just a few moist crumbs.
STEP 5: COOL AND SERVE
Remove the pie from the oven and let it cool completely on a wire rack. This allows the custard to fully set.
Serve at room temperature or chilled, dusted with a sprinkle of cinnamon or topped with whipped cream if desired.
Enjoy
Tips for Success
Avoid Overmixing : Whisk the custard gently to prevent air bubbles, which can cause cracks in the filling.
Bake Until Just Set : Overbaking can cause the custard to curdle—remove it when the center is still slightly jiggly.
Storage : Store leftovers in the refrigerator for up to 3 days. Cover loosely with plastic wrap to prevent the custard from absorbing odors.
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