1 unbaked 9-inch pie crust

2 tbsp butter, melted and slightly cooled

3 large eggs

3/4 cup granulated sugar

1/4 tsp salt

2 1/2 cups whole milk

1 1/2 tsp vanilla extract

1 tbsp all-purpose flour

1/4 tsp ground nutmeg (for topping)

Optional: 1 cup shredded coconut

Optional: 1 tsp lemon extract and 1 tbsp lemon zest

Optional: erythritol or monk fruit sweetener in place of sugar

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Preheat oven to 375 °F (190 °C). Fit a 9-inch pie crust into a pie dish. For a crisper crust, brush with lightly beaten egg white and set aside.
Par-bake the crust for 5–8 minutes until dry but not browned. Let cool slightly.
In a large bowl, whisk together melted butter, eggs, sugar, salt, milk, vanilla extract, and flour until smooth. Strain if desired for an ultra-smooth texture.
Pour the custard mixture into the cooled pie crust. Sprinkle the top with ground nutmeg.
Bake at 375 °F for 35–50 minutes, or use a two-temperature method: start at 400 °F for 10 minutes, then reduce to 325 °F for the remainder. Bake until edges are set and the center has a slight jiggle.
Remove from oven and cool to room temperature. Chill in the refrigerator for at least 4 hours or overnight to fully set before slicing.

Use a pie shield or foil on edges if browning too quickly during baking.

Let pie fully chill for clean slices and best texture.

Customize with coconut, lemon, or sugar-free alternatives as desired.

Serve cold or at room temperature for best flavor.

Do not overbake to prevent cracking; slight jiggle in center is ideal.