Ingredients:
1 unbaked 9-inch pie crust
3 large eggs, beaten
3/4 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 1/2 cups whole milk
Ground nutmeg (for garnish)
Instructions:
1 Preheat oven to 350°F (175°C).
2 In a medium mixing bowl, whisk together the eggs, sugar, salt, and vanilla extract until well blended.
3 Gradually stir in the milk until smooth.
4 Place the unbaked pie crust on a baking sheet (this helps prevent spills in the oven).
5 Pour the custard mixture into the crust.
6 Lightly sprinkle ground nutmeg over the top.
7 Bake for 45–55 minutes, or until a knife inserted near the center comes out clean.
8 Remove from oven and allow to cool completely before slicing.
9 Serve chilled or at room temperature.
Tips:
For extra creaminess, use half-and-half instead of milk.
Cover crust edges with foil if they brown too quickly.
Store leftovers in the refrigerator for up to 3 days.