Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Carefully press your unbaked pie crust into a 9-inch pie plate. Crimp the edges decoratively if desired. For an extra crisp crust, you can blind bake it for about 10-12 minutes until lightly golden, then remove it from the oven and let it cool slightly before adding the filling. However, for a softer crust, which is traditional for custard pie, you can skip this step and pour the filling directly into the unbaked crust.1 (9-inch) unbaked pie crust
- In a large mixing bowl, whisk together the granulated sugar and cornstarch until well combined. This step is crucial to prevent lumps from forming in your custard. Ensure there are no visible pockets of cornstarch.1/2 cup granulated sugar, 1/4 cup cornstarch
- Add the large eggs to the sugar and cornstarch mixture. Whisk vigorously until the mixture is thoroughly combined and becomes pale yellow and slightly fluffy. It should have a uniform consistency.4 large eggs
- Stir in the vanilla extract and salt. The vanilla extract will provide that classic, comforting aroma and taste, while the salt will balance the sweetness and enhance the overall flavor profile of the custard. Mix until just incorporated.1 teaspoon vanilla extract, 1/4 teaspoon salt
- This is a critical step for achieving a silky-smooth custard. Slowly and gradually whisk in the warmed whole milk into the egg mixture. Start with a small amount of milk, whisking continuously, then add the rest in a steady stream. Warming the milk helps to temper the eggs gently, preventing them from scrambling and creating a smoother texture. Ensure everything is well combined into a smooth, liquid batter.3 cups whole milk
- Carefully pour the prepared custard mixture into your unbaked (or blind-baked and cooled) pie crust. Fill the crust almost to the top, leaving about a quarter-inch of space to prevent overflow during baking, as the custard will expand slightly.1 (9-inch) unbaked pie crust
- Place the pie on a baking sheet (this helps to catch any potential drips and makes it easier to transfer). Bake in the preheated oven for 45-55 minutes. The pie is ready when the edges of the custard are set, but the center still has a slight wobble when gently shaken. A knife inserted near the center should come out mostly clean, though a little moisture is acceptable as it will continue to set as it cools.
- Once baked, carefully remove the pie from the oven. Let it cool completely on a wire rack at room temperature for at least 2-3 hours. This is essential for the custard to fully set and develop its creamy texture. Rushing this cooling process can result in a runny pie.
- After the pie has reached room temperature, cover it loosely with plastic wrap and refrigerate for at least another 2-3 hours, or preferably overnight. Chilling the custard pie is crucial for achieving the perfect firm yet creamy texture that is characteristic of a classic custard pie.
Notes
Store covered in the refrigerator for up to 3-4 days. Best served chilled.
