Custard Pie - Little Sunny Kitchen

Prep Time 10

Cook Time 45

Cooling/Chilling Time 4 30

Total Time 5 25

Preheat the oven to 400°F/200°C.
Roll out the pie crust dough into a 13-inch circle and place it in a 9-inch pie dish. Brush the bottom of the crust with whisked egg white, and dock the crust by pricking holes in the bottom with a fork.
Line the crust with parchment paper, and add pie weights. Bake for 10 minutes. Remove the pie weights and parchment, and bake for an additional 5 minutes, or until the crust is golden.
To make the filling, combine eggs, whole milk, sugar, vanilla, almond extract, nutmeg and salt in a large mixing bowl. Whisk until well combined, then pour into the pre-baked crust.
Bake the pie for 25-30 minutes, or until the filling is set.
Cool on a wire rack until the pie is at room temperature, then cover and chill in the fridge for at least four hours, or overnight.

It's important to weigh down the pie crust when blind baking it. You can use dried beans in place of pie weights, just be sure not to cook them after using them in this way.
Directly from the oven, the pie filling will be somewhat soft and the center will be jiggly. This is normal! Chilling the pie completely will ensure that it sets up fully.
You can use just vanilla extract or just almond extract if you'd rather not use both. To use all vanilla extract, use 2 teaspoons. For just almond extract, use 1 teaspoon.
If you'd like to be certain that the custard pie is done, you can use an instant-read thermometer to check that it is 180°F/88°C in the center.
Store leftovers covered in the refrigerator for up to 4 days.