This Creamy Old Fashioned Custard Pie is an ideal summer dessert because it isn’t too heavy while still adding a nice finish to any meal. With a buttery crust and an egg and milk-based custard filling – and a little bit of nutmeg sprinkled on top – this pie is smooth, silky and ridiculously rich.
- 3 cups whole milk room temperature
- 1 cup sugar
- 6 large eggs room temperature
- 2 teaspoons vanilla
- dash nutmeg
- 1 unbaked pie crust