Step-By-Step Egg Custard Pie

I love food! I love trying to make my favorite foods and sharing them with others. I enjoy adjusting recipes to always yield the best results.

1 Unbaked 9-inch Pie Crust, homemade or store-bought

10 oz (1 ¼ Cup) Whole Milk

8 oz (1 Cup) Heavy Whipping Cream

4 Large Whole Eggs + 1 Large Egg Yolk

200 grams (1 Cup) Granulated Sugar

1 Tablespoon Vanilla Bean Paste

½ Teaspoon Salt

½ Teaspoon-1 Teaspoon Ground Nutmeg

Directions at confessionsofabakingqueen.com

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