Step 3: Make the Custard Filling
- In a medium bowl, whisk the eggs until smooth.
- Add sugar and salt, whisking until fully combined.
- Heat the milk in a small saucepan over medium heat until it’s warm but not boiling.
- Gradually pour the warm milk into the egg mixture, whisking constantly to avoid cooking the eggs.
- Stir in the vanilla extract and optional spices.
Tip: Tempering the eggs with warm milk prevents curdling and keeps your custard silky.
Step 4: Assemble and Top
- Pour the custard into the pre-baked pie crust.
- Sprinkle 1–2 tablespoons of sugar evenly over the surface.
- This sugar will caramelize slightly during baking, giving a crisp, sweet top.
Step 5: Bake to Golden Perfection
- Reduce oven temperature to 350°F (175°C).
- Bake the pie for 35–45 minutes, or until the edges are set and the center slightly jiggles when shaken.
- Keep an eye on the top; if it browns too quickly, cover it loosely with aluminum foil.
Tip: A lightly jiggly center is key—it will continue to set as the pie cools.
Step 6: Cool and Serve
- Remove the pie from the oven and let it cool at room temperature for at least 2 hours.
- This resting time allows the custard to fully set while keeping it creamy.
- For a truly indulgent touch, chill the pie in the refrigerator before slicing.
Tip: Serve plain or with a dollop of whipped cream for extra decadence.
Final Thoughts
This pie combines the best of textures: a flaky, buttery crust, a luscious, creamy custard, and a delicate sugary crisp on top. It’s a dessert that feels homemade yet sophisticated, perfect for gatherings, holidays, or simply treating yourself. The key lies in gentle whisking, careful baking, and a sprinkle of sugar magic that transforms the custard into a golden delight.
If you want, I can also write a shortcut version that makes this pie even faster without losing the custardy richness, which is perfect if you’re craving it on a weekday.
Do you want me to do that?
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