1. Preheat your oven to 350°F (175°C). If you’re using a homemade or frozen crust, give it a quick blind bake for about 10 minutes to prevent sogginess. I like to poke a few holes in the crust with a fork before baking to let steam escape.
2. While the crust is baking, whisk together the eggs and sugar in a large mixing bowl until the mixture is smooth and slightly pale. This usually takes about 2-3 minutes. I’ve found that using a hand whisk works just fine, but a stand mixer speeds up the process if you’re short on time.
3. In a separate saucepan, gently heat the milk (and cream, if using) over medium heat until it’s warm but not boiling—about 5 minutes. Warm milk blends better with the eggs and helps avoid curdling.
4. Slowly pour the warm milk into the egg mixture while whisking continuously. This step is key to tempering the eggs so your custard sets smoothly without scrambling.
5. Add the vanilla extract, flour, and salt to the custard mixture, whisking until everything is well combined. The flour gives the custard a lovely texture, but don’t worry—it won’t taste floury.
6. Pour the custard filling into your pre-baked pie crust. Give the pie a gentle shake to level out the filling.
7. Bake in the oven for 40-45 minutes. You’ll know it’s done when the edges are set but the center still jiggles slightly—like a pudding. This gentle wobble means it will continue to firm up as it cools.
8. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. I usually make this pie a few hours ahead or even the night before to let it chill properly.

One thing I’ve learned from years of making this pie is that patience is your best friend. Rushing the cooling process can leave the custard too soft to slice neatly, but waiting means each piece holds its shape beautifully and tastes even better.