🥧 Old-Fashioned Custard Pie
A smooth, creamy classic with a lightly golden top and a hint of nutmeg — simple, comforting, and timeless.
🛒 Ingredients
-
1 unbaked 9-inch pie crust (homemade or store-bought)
-
3 large eggs
-
¾ cup granulated sugar
-
¼ teaspoon salt
-
1 teaspoon vanilla extract
-
2½ cups whole milk (room temperature)
-
¼ teaspoon ground nutmeg (plus extra for sprinkling)
👩🍳 Instructions
1️⃣ Preheat Oven
Preheat to 350°F (175°C).
2️⃣ Prepare Crust
Place unbaked pie crust in a 9-inch pie dish. Crimp edges if desired.
3️⃣ Make Custard Filling
In a bowl, whisk eggs until smooth.
Add sugar and salt, whisking well.
Stir in vanilla and milk until fully combined (do not overbeat — avoid bubbles).
4️⃣ Fill & Sprinkle
Pour mixture into the pie shell.
Lightly sprinkle nutmeg over the top.
5️⃣ Bake
Bake 45–55 minutes, or until the center is just set but slightly jiggly.
A knife inserted near the center should come out clean.
6️⃣ Cool
Cool completely on a wire rack before slicing. Custard will finish setting as it cools.
🌟 Tips for Perfect Custard
-
Use room-temperature milk for a smoother texture.
-
Avoid overbaking — it can cause cracks.
-
If crust browns too quickly, cover edges with foil.
❄️ Storage
Refrigerate leftovers up to 3 days. Serve chilled or at room temperature.
If you’d like, I can also share a Southern baked custard pie version or a crustless custard pie recipe.