Custard pie

• 2 cups whole milk
• 4 large eggs
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Ground nutmeg for sprinkling (optional)

Instructions:

For the Pie Crust:

1. In a food processor, combine the flour, sugar, and salt. Add the chilled butter cubes and pulse until the mixture resembles coarse crumbs.
2. Gradually add ice water, one tablespoon at a time, and pulse until the dough comes together. Be careful not to overmix.
3. Turn the dough out onto a floured surface, knead it a few times, and shape it into a disk. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
4. Preheat your oven to 375°F (190°C).
5. Roll out the chilled pie crust on a floured surface and transfer it to a 9-inch pie dish. Trim the edges and crimp them with your fingers or a fork.

For the Custard Filling:

6. In a saucepan, heat the milk over medium heat until it is warm but not boiling. Remove from heat.
7. In a mixing bowl, whisk together the eggs, sugar, vanilla extract, and salt until well combined.
8. Gradually pour the warm milk into the egg mixture, whisking constantly to avoid curdling.
9. Strain the custard mixture through a fine-mesh sieve into a bowl to remove any lumps.
10. Pour the custard filling into the prepared pie crust.
11. Optional: Sprinkle ground nutmeg over the top of the custard for added flavor.
12. Bake in the preheated oven for 40-50 minutes or until the custard is set and a toothpick inserted into the center comes out clean.
13. Allow the custard pie to cool completely before serving.

Slice and enjoy your homemade custard pie! You can serve it on its own or with a dollop of whipped cream for an extra treat.