Old-Fashioned Custard Pie

This Old-Fashioned Custard Pie is a timeless dessert I come back to again and again. With a silky smooth filling made from simple ingredients like eggs, milk, and sugar, it’s the kind of pie that brings comfort with every bite. Nestled in a buttery crust and baked until golden, this custard pie reminds me of cozy kitchens, family gatherings, and cherished traditions.

Why You’ll Love This Recipe

I love how incredibly simple and nostalgic this pie is. It uses basic pantry staples and takes very little effort to prepare. The custard sets into a soft, creamy texture that melts in my mouth, while the delicate nutmeg on top gives it that classic touch. It’s not overly sweet, which makes it perfect for serving after a big meal or pairing with coffee in the morning.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pie crust (store-bought or homemade, unbaked)

• Eggs

• Whole milk (or half-and-half for extra richness)

• Granulated sugar

• Vanilla extract

• Salt

• Ground nutmeg (for topping)

Directions

1. I preheat the oven to 350°F (175°C) and place the unbaked pie crust into a 9-inch pie plate, crimping the edges.

2. In a mixing bowl, I whisk together the eggs, sugar, vanilla extract, and salt until smooth.

3. I gradually add the milk while continuing to whisk, making sure the mixture is fully combined.

4. I pour the custard filling into the pie crust.

5. I sprinkle the top lightly with ground nutmeg.

6. I carefully place the pie in the oven and bake for 45–55 minutes, or until the edges are set and the center has a slight jiggle.

7. I let it cool completely on a wire rack, then chill it in the fridge before slicing for the cleanest cuts.

Servings and timing

This pie makes 8 slices. It takes about 10 minutes to prepare and 45–55 minutes to bake. I usually chill it for at least 2 hours before serving.

Variations

Sometimes I use a dash of cinnamon along with the nutmeg for a warmer spice blend. I’ve also made this pie with coconut milk for a dairy-free twist—it changes the flavor slightly, but it’s still delicious. If I want extra richness, I replace part of the milk with cream. A sprinkle of toasted coconut or a dollop of whipped cream on top gives it a lovely finish.

Storage/Reheating

I store leftovers in the fridge, tightly covered, for up to 4 days. I don’t reheat it—it’s best served cold or at room temperature. If the crust softens slightly in the fridge, I sometimes warm a slice in the oven for just a few minutes to refresh it without fully heating.

FAQs

Can I use skim or low-fat milk?

I’ve tried it with lower-fat milk, but the texture isn’t quite as rich or creamy. Whole milk or a mix with cream gives the best results.

How do I know when it’s done baking?

I check that the edges are firm but the center still has a gentle wobble. It will continue to set as it cools. A knife inserted near the center should come out mostly clean.

Can I freeze custard pie?

I don’t recommend freezing it—custard can separate and change texture after thawing. It’s best enjoyed fresh or chilled within a few days.

What kind of crust works best?

I usually use a traditional buttery pie crust. Shortbread crust can also work if I want something sweeter and crumblier.

Can I make it ahead?

Yes, I often bake it a day in advance and chill it overnight. The flavor improves and the texture becomes even more smooth and sliceable.

Conclusion

Old-Fashioned Custard Pie is a classic for a reason—simple ingredients, comforting flavor, and that silky-smooth texture I always crave. Whether I’m baking for a holiday, a family gathering, or just because, this pie never disappoints. It’s a humble dessert with big nostalgic charm, and every bite takes me right back to home.

Old-Fashioned Custard Pie

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• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 3 hours (including chilling)
• Yield: 8 slices
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Old-Fashioned Custard Pie is a classic dessert made with simple ingredients like eggs, milk, sugar, and vanilla, baked into a buttery crust and topped with a hint of nutmeg for a nostalgic, creamy treat.

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Ingredients

• 1 unbaked 9-inch pie crust (store-bought or homemade)
• 3 large eggs
• 2 1/2 cups whole milk (or half-and-half)
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 tsp ground nutmeg (for topping)

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Instructions

1. Preheat oven to 350°F (175°C). Place the unbaked pie crust in a 9-inch pie plate and crimp the edges.
2. In a mixing bowl, whisk together eggs, sugar, vanilla, and salt until smooth.
3. Gradually add milk, whisking constantly to combine thoroughly.
4. Pour the custard mixture into the prepared pie crust.
5. Sprinkle the top lightly with ground nutmeg.
6. Bake for 45–55 minutes, or until the edges are set and the center is slightly jiggly.
7. Cool completely on a wire rack, then chill for at least 2 hours before slicing.

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Notes

• Use part cream for a richer custard.
• Try a dash of cinnamon or toasted coconut for variation.
• Best served cold or at room temperature—no need to reheat.
• Don’t freeze; texture may change.
• Prepare a day ahead for best texture and flavor.

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Nutrition

• Serving Size: 1 slice
• Calories: 250
• Sugar: 20g
• Sodium: 180mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 0g
• Protein: 6g
• Cholesterol: 105mg