Old-fashioned Egg Custard Pie

Preheat oven to 350°F (175°C). Place the unbaked pie shell on a baking sheet.

Combine the softened unsalted butter and granulated sugar in a large bowl, creaming together until light and fluffy, about 2-3 minutes.

Add the 2 eggs one at a time to the butter-sugar mixture, beating well after each addition to fully incorporate.

Sprinkle the all-purpose flour over the egg mixture and stir until just combined, ensuring no lumps remain.

Pour the evaporated milk and water into the mixture, stirring until smooth and well blended.

Add the vanilla extract and ground nutmeg, stirring until the filling is completely uniform in color and consistency.

Pour the custard filling directly into the unbaked pie shell, spreading it evenly.

Bake in the preheated 350°F oven for 45-50 minutes, until the custard is set but still slightly jiggly in the center when gently shaken.

Remove from the oven and allow the pie to cool on a wire rack for at least 15 minutes before slicing, so the custard can fully set.