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In a mixing bowl, whisk together the eggs until they are frothy. This ensures a light and airy texture in your custard. Gradually add the sugar, salt, and vanilla extract, whisking until fully combined. Next, slowly add the milk, incorporating it gradually to prevent any lumps. The mixture should be smooth and creamy—just looking at it makes my mouth water!
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Once your filling is ready, pour it into the prepared pie crust. If you want to get fancy, you can sprinkle a little nutmeg on top for added flavor and a lovely finish. Carefully transfer the pie to a baking sheet to catch any potential spills, and then place it in the oven. Bake for about 45-50 minutes, or until the pie is set around the edges but slightly jiggly in the center. Don’t worry if it doesn’t look completely firm right away—it will continue to set as it cools.
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After baking, let the pie cool on a wire rack for at least an hour before slicing. This waiting period is the hardest part, but trust me, it’s worth it! The custard will become perfectly smooth and creamy, making each slice a delight. Serve warm or chilled, and watch as each bite brings smiles all around the table.
Pro Tips for Best Results
I’ve experimented with this recipe a few times to get it just right. One of my best tips is to use room temperature eggs and milk. This helps everything blend evenly, creating a luscious filling that bakes perfectly. I’ve noticed a difference when I was too impatient and used cold ingredients; the custard didn’t set as nicely.
Another hint I discovered is to avoid overmixing your filling. Just whisk until combined; those little bubbles create a delightful texture. If you overdo it, you’ll end up with a sponge-like pie instead of the creamy custard that dreams are made of.
Finally, don’t skip the chill time for your pie crust! It can be tempting to skip this step if you’re short on time, but a chilled crust will hold its shape during baking and give you that nice, flaky texture. Trust me; a well-chilled crust is a game changer.
Common Mistakes to Avoid
One major mistake I made early on was not properly preparing the pie crust. If the crust isn’t cold enough when it goes into the oven, it may shrink or become soggy from the custard filling. Make sure you refrigerate it for a good amount of time before pouring in that rich custard! (See the next page below to continue…)