Classic Custard Pie – A Silky, Sweet Comfort

Roll out the frozen puff pastry dough and fit it into a 9-inch pie pan. Press the edges down and trim any excess dough. Place the pie crust in the fridge while you prepare the filling.
Step 2: Make the Custard Filling
In a medium saucepan, heat the milk over medium heat, stirring occasionally, until it’s hot but not boiling.
In a large mixing bowl, whisk together the sugar, eggs, vanilla extract, and a dash of nutmeg until smooth and well combined.
Gradually add the hot milk to the egg mixture, whisking constantly to prevent the eggs from curdling.
Pour the custard mixture back into the saucepan and cook over low heat for 5–7 minutes, stirring constantly, until it thickens slightly.
Step 3: Assemble and Bake
Pour the custard filling into the prepared puff pastry crust.
Bake for 45–50 minutes, or until the custard is set and the top is lightly golden. The center should be firm but still slightly wobbly when you gently shake the pie.
Remove the pie from the oven and let it cool completely at room temperature before serving. You can also refrigerate it for a few hours to allow the custard to fully set.
Serving and Storage Tips