HOW to Bake an Egg Custard Pie the EASY Way!

creating memories creating memories FULL RECIPE HERE!

Preparing the Crust

Preheat oven to 350°F (177°C). Line pie crust with parchment paper. Add pie weights. Bake for 5-6 mins. Let cool; prevent browning. Preheat oven to 350°F (177°C). Line pie crust with parchment paper. Add pie weights. Bake for 5-6 mins. Let cool; prevent browning. FULL RECIPE HERE!

Preparing the Filling

In a saucepan, heat milk and cream till edges bubble. Whisk eggs, yolks, sugar, and salt. Temper egg mix with a bit of hot milk. In a saucepan, heat milk and cream till edges bubble. Whisk eggs, yolks, sugar, and salt. Temper egg mix with a bit of hot milk. FULL RECIPE HERE!

Combining the Mixtures Combine tempered eggs with milk mix. Stir well. Add vanilla extract if desired. Strain mixture to remove any cooked eggs. Combine tempered eggs with milk mix. Stir well. Add vanilla extract if desired. Strain mixture to remove any cooked eggs. FULL RECIPE HERE!

Filling the Pie Crust

Pour custard mixture into the cooled pie crust. Sprinkle grated nutmeg on top for flavor. Pour custard mixture into the cooled pie crust. Sprinkle grated nutmeg on top for flavor. FULL RECIPE HERE!

Baking the Pie

Bake at 350°F (177°C) for 35-40 mins. Custard should be set at edges, slightly wobbly in the center. Don't worry; it'll firm up as it cools. Bake at 350°F (177°C) for 35-40 mins. Custard should be set at edges, slightly wobbly in the center. Don't worry; it'll firm up as it cools. FULL RECIPE HERE!

Serving the Egg Custard Pie

Allow the pie to cool completely before slicing. Serve with homemade whipped cream and strawberries for a delightful treat! Allow the pie to cool completely before slicing. Serve with homemade whipped cream and strawberries for a delightful treat! FULL RECIPE HERE!