Egg Custard Pie With Meringue
Here is a classic recipe for a rich Egg Custard Pie finished with a fluffy Meringue Topping.
🥧 Classic Egg Custard Pie with Meringue
This recipe makes one 9-inch pie.
🍽️ Ingredients
For the Pie Crust
1 (9-inch) unbaked pie crust (store-bought or homemade)
For the Custard Filling
3 large Egg Yolks
3 large Whole Eggs
$\frac{3}{4}$ cup Granulated Sugar
$\frac{1}{2}$ teaspoon Salt
2 cups Whole Milk or half-and-half (do not use skim)
1 teaspoon Vanilla Extract
$\frac{1}{4}$ teaspoon fresh ground Nutmeg (for dusting)
For the Meringue Topping
4 large Egg Whites (must be at room temperature)
$\frac{1}{2}$ cup Granulated Sugar
$\frac{1}{2}$ teaspoon Cream of Tartar (or 1 tsp lemon juice)
$\frac{1}{2}$ teaspoon Vanilla Extract
🔪 Instructions
1. Prepare and Bake the Custard
Preheat your oven to $350^\circ \text{F}$ ($175^\circ \text{C}$).
Blind Bake the Crust (Recommended): To prevent a soggy bottom, lightly prick the bottom of the unbaked crust with a fork. Bake for 10 minutes until set, then let it cool slightly.
Mix the Custard: In a large bowl, whisk together the egg yolks, whole eggs, sugar, and salt until the mixture is light yellow and slightly frothy.
Warm the Milk: Gently warm the milk (do not boil) on the stovetop or in the microwave.
Temper the Eggs: Slowly and constantly pour the warm milk into the egg mixture while whisking rapidly. This tempering process prevents the eggs from scrambling.
Stir in the vanilla extract.
Bake: Pour the custard mixture into the pre-baked crust. Dust the top lightly with nutmeg.
Bake for 35 to 45 minutes. The pie is done when the edges are set and a knife inserted about one inch from the edge comes out clean, but the center still has a slight jiggle.
2. Prepare the Meringue
Once the custard is set, remove the pie from the oven and increase the oven temperature to $400^\circ \text{F}$ ($200^\circ \text{C}$).
In a clean, grease-free bowl, beat the room-temperature egg whites with the cream of tartar until soft peaks form.
Gradually add the $\frac{1}{2}$ cup of granulated sugar, one tablespoon at a time, continuing to beat until the sugar is fully dissolved and stiff, glossy peaks form. The meringue should hold its shape firmly.
Beat in the vanilla extract.
3. Top and Finish
Immediately spread the meringue over the hot pie, ensuring the meringue touches the crust all the way around the perimeter. This seal prevents the meringue from shrinking or weeping. Create decorative peaks with the back of a spoon.
Return the pie to the $400^\circ \text{F}$ ($200^\circ \text{C}$) oven for 5 to 8 minutes, or until the peaks of the meringue are lightly golden brown.
Cooling (Crucial Step): Remove the pie and allow it to cool completely on a wire rack for at least 2 hours before slicing. Do not refrigerate until the pie is fully cooled, as a rapid temperature change can cause the meringue to "weep" (secrete liquid).
Enjoy this classic, comforting dessert!
Egg Custard Pie With Meringue VIDEO
