Ingredients
1 unbaked pie crust
1 cup of sugar
6 large eggs, having them at room temperature is a must
¼ teaspoon of nutmeg
2 teaspoons of vanilla
3 cups of whole milk, having it at room temperature is a must
⅛ teaspoon of nutmeg, for garnish
Instructions
1. Preheat your oven to 350°F (175°C).
2. Place the unbaked pie crust into a 9-inch pie dish and crimp the edges as desired. Set aside.
3. In a large mixing bowl, whisk together the sugar and eggs until fully combined and slightly frothy.
4. Stir in the vanilla and ¼ teaspoon of nutmeg.
5. Gradually add the room temperature milk while continuing to whisk, ensuring the mixture is smooth and evenly blended.
6. Carefully pour the custard mixture into the prepared pie crust.
7. Sprinkle the top with the remaining ⅛ teaspoon of nutmeg for a hint of aromatic spice.
8. Bake for 45 to 55 minutes, or until the center is just set and a knife inserted comes out mostly clean.
9. Allow the pie to cool completely at room temperature. Chill in the fridge before serving for best texture.
Simple, classic, and irresistibly creamy — a nostalgic dessert that never goes out of style.
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