Old Fashioned Custard Pie – A Timeless Dessert Delight!

Preheat your oven to 375°F (190°C). If using a store-bought pie crust, place it in a 9-inch pie dish and lightly prick the bottom with a fork to prevent it from puffing up during baking. If using homemade, roll it out and fit it into your pie dish.
Blind bake the pie crust for about 10 minutes or until lightly golden. This step helps prevent the crust from becoming soggy when the custard filling is added.
Make the Custard Filling:

In a medium saucepan, heat the milk over medium heat until it begins to steam. Do not let it boil.
In a separate bowl, whisk together the sugar, eggs, salt, and vanilla extract until the mixture is smooth and well combined.
Gradually add the warmed milk to the egg mixture, whisking constantly to prevent the eggs from curdling. Once fully combined, pour the mixture back into the saucepan.
Cook the Custard:

Cook the custard mixture over low heat, stirring constantly, for about 5-7 minutes or until it thickens slightly. The custard should coat the back of a spoon.
Remove the custard from the heat and stir in the melted butter.
Fill the Pie Crust:

Pour the custard filling into the partially baked pie crust, smoothing it out with a spatula. If desired, sprinkle the top with a light dusting of ground nutmeg for added flavor and decoration.
Bake the Pie:

Place the pie back in the oven and bake for 40-45 minutes, or until the custard is set and a knife inserted into the center comes out clean. The pie should have a slight jiggle but should not be liquid.
Let the pie cool to room temperature before serving. You can also refrigerate it for a few hours if you prefer it chilled.
Serve and Enjoy:

Slice the pie and serve it as is, or with a dollop of whipped cream for extra indulgence.
Serving and Storage Tips: