Sensationally Smooth and Simple Vanilla Custard Pie

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C). Line a double-layered cookie sheet (to protect from overbrowning the bottom) with foil.

2 . Stage

Heat milk in a small saucepan over medium heat until it begins to steam. Do not scorch or boil.

3 . Stage

Whisk 1 egg white in a bowl. Lightly brush on the inside and top of the frozen pie crust. Place crust on the prepared cookie sheet. Set aside while making custard filling.

4 . Stage

Whisk remaining eggs and yolk, sugar, vanilla extract, salt, 1/8 teaspoon nutmeg, and lemon zest together in a bowl until well mixed. Dribble in the steamed milk very slowly, whisking the whole time, about 2 minutes; it will be very frothy.

5 . Stage

Pour the frothy custard mixture into the prepared pie crust. Sprinkle top with 1/4 teaspoon nutmeg. Transfer to the oven very carefully.

6 . Stage

Bake in the preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake until a knife inserted near center comes out moist but mostly clean, about 45 minutes more; start checking 8 to 10 minutes before the hour is up due to variations with ovens.

7 . Stage

Cool on a wire rack to room temperature, about 30 minutes before transferring to a refrigerator to set.