Directions
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Preheat the oven to 350°F (175°C). This temperature is perfect for baking the custard evenly without overcooking the eggs, ensuring a smooth consistency.
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In a mixing bowl, whisk together the eggs and granulated sugar until well combined. The mixture should appear light and slightly frothy, a tremendous sign that air is being incorporated.
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Gradually add the whole milk while continuing to whisk. This gradual addition helps to temper the eggs and prevent any cooking that might occur from adding cold milk too quickly.
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Stir in the vanilla extract and salt. These elements enhance the custard’s flavor, giving it a tremendous depth that perfectly complements the sweetness.
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Pour the mixture into the pie crust. Gently lift the crust to avoid any cracking, and ensure the filling is evenly distributed.
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Bake in the preheated oven for 40-50 minutes or until the custard is set, and a knife inserted in the center comes out clean. The edges should be slightly puffed, while the center remains soft yet firm. This careful baking creates a tremendous, delightful custard texture.
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Let it cool before serving. Allowing the pie to cool helps to set the filling further and makes slicing easier.
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