Old-Fashioned Custard Pie
Serves 6–8
Ingredients
For the crust:
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1 9-inch pie crust (store-bought or homemade)
For the custard filling:
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3 large eggs
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3/4 cup (150 g) granulated sugar
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1/4 tsp salt
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2 1/2 cups (600 mL) whole milk
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1 tsp vanilla extract
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Optional: 1/4 tsp nutmeg or cinnamon for sprinkling
Instructions
1. Preheat and prepare crust
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Preheat oven to 350°F (175°C).
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Roll out pie crust into a 9-inch pie pan, prick the bottom lightly with a fork.
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Optionally, pre-bake crust for 5–7 minutes to prevent sogginess.
2. Make the custard
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In a medium bowl, beat eggs, sugar, and salt until smooth.
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Gradually whisk in milk and vanilla until fully combined.
3. Assemble and season
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Pour custard mixture into the prepared pie crust.
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Sprinkle a pinch of nutmeg or cinnamon on top if desired.
4. Bake
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Place pie on a baking sheet (to catch any spills).
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Bake for 45–55 minutes, or until the custard is just set—center should slightly wobble but not be liquid.
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If the top browns too quickly, cover loosely with foil.
5. Cool and serve
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Let the pie cool at room temperature, then chill in the fridge for 2–3 hours before slicing.
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Serve plain or with a dollop of whipped cream.
Tips & Notes:
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For extra creaminess, substitute 1/2 cup of the milk with heavy cream.
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Don’t overbake—the custard will firm up as it cools.
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Classic flavor is simple, but you can add a splash of rum or bourbon for a grown-up twist.
If you want, I can also give a “Grandmother’s trick for a perfectly smooth, crack-free custard pie”—a secret tip most old recipes don’t mention. Do you want that?