Name: Old Fashioned Egg Custard Pie Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 unbaked 9-inch pie crust; 3 large eggs; ¾ cup granulated sugar; 2 cups whole milk; 1 teaspoon vanilla extract; ¼ teaspoon ground nutmeg; Pinch of salt

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If you’re longing for a taste of nostalgia, nothing beats a fresh slice of Old Fashioned Egg Custard Pie. This classic Southern dessert is the epitome of simple comfort, with its silky-smooth custard nestled inside a buttery, flaky crust and a sprinkle of nutmeg on top. Every bite calls to mind family gatherings, holiday tables, and the magic that happens when just a handful of everyday ingredients come together to create something truly special. Whether you enjoyed this pie at your grandmother’s table or are tasting it for the very first time, Old Fashioned Egg Custard Pie is sure to win a permanent spot in your heart—and your recipe box!

Old Fashioned Egg Custard Pie Recipe - Recipe Image

Ingredients You’ll Need

One of the beautiful things about Old Fashioned Egg Custard Pie is how it celebrates the basics. Each ingredient plays a vital role, from the creamy eggs and milk to that fragrant hint of nutmeg. Let’s take a closer look at what you’ll need and why each one matters:

Unbaked 9-inch pie crust: The vessel for your custard; a homemade or store-bought crust both work beautifully, just make sure it’s unbaked to start.
3 large eggs: These provide structure and create that luscious, creamy custard texture we all love.
¾ cup granulated sugar: Sweetens the pie, balancing the richness of the eggs and milk without overpowering the subtle flavors.
2 cups whole milk: Whole milk adds richness and body—if you want an even creamier result, try half-and-half.
1 teaspoon vanilla extract: Adds a warm, aromatic note that elevates the custard’s flavor.
¼ teaspoon ground nutmeg: A classic finishing touch that brings gentle spice and beautiful aroma to the pie’s surface.
Pinch of salt: Just a little is needed to enhance all the other flavors and keep the sweetness in check.

How to Make Old Fashioned Egg Custard Pie

Step 1: Preheat the Oven

Start by setting your oven to 350°F (175°C). Giving your oven time to preheat ensures that your custard sets up perfectly and bakes evenly. This is a great moment to gather your ingredients and prep your pie crust.

Step 2: Whisk the Eggs

In a medium mixing bowl, crack in your three large eggs and whisk them until they’re thoroughly beaten. This step helps create the silky texture that defines a great Old Fashioned Egg Custard Pie.

Step 3: Combine the Custard Ingredients

Add the granulated sugar, pinch of salt, whole milk, and vanilla extract to your beaten eggs. Whisk everything together until the mixture is totally smooth and the sugar is dissolved—no lumps, please! This ensures a custard that bakes up creamy and uniform.

Step 4: Prepare the Pie Crust

Place the unbaked 9-inch pie crust into your pie pan, gently pressing it into the edges and crimping the rim however you like. For extra insurance against a soggy bottom, consider blind baking the shell for 5 to 7 minutes before filling.

Step 5: Fill and Top with Nutmeg

Pour the custard mixture into your prepared pie crust, letting it settle evenly. Now, sprinkle the ground nutmeg evenly across the surface for that signature look and aroma that makes Old Fashioned Egg Custard Pie so inviting.

Step 6: Bake to Perfection

Carefully transfer the filled pie to the middle rack of your preheated oven. Bake for 45 to 50 minutes, checking that the center is just set and a knife inserted near the middle comes out clean. The surface should be gently golden, with a delightful jiggle in the center.

Step 7: Cool and Chill

Allow the pie to cool at room temperature, letting the custard finish setting up. Once cooled, refrigerate it for at least 2 hours. This chilling time is essential for the pie to slice cleanly and for the flavors to fully develop. Serve your Old Fashioned Egg Custard Pie chilled or at room temperature—either way, it’s pure comfort.

How to Serve Old Fashioned Egg Custard Pie

Garnishes

A classic Old Fashioned Egg Custard Pie needs little embellishment, but a light dusting of extra nutmeg or a touch of powdered sugar can add extra charm. For a festive twist, try a dollop of whipped cream or a few fresh berries on each slice.

Side Dishes

This pie is truly the star of any dessert table, but if you want to serve it alongside something special, consider a scoop of vanilla ice cream, a fresh fruit salad, or a handful of buttery shortbread cookies. Each makes a lovely compliment to the pie’s creamy simplicity.

Creative Ways to Present

For a fun spin at gatherings, cut the Old Fashioned Egg Custard Pie into small squares and serve as finger food, or use mini tart shells for individual custard pies. A drizzle of caramel sauce or a sprinkle of toasted coconut can give your presentation a gourmet touch.

Make Ahead and Storage

Storing Leftovers

Old Fashioned Egg Custard Pie keeps wonderfully in the refrigerator. Simply cover the pie tightly with plastic wrap or foil and store for up to three days. The custard stays creamy and the crust maintains its pleasant bite.

Freezing

If you’d like to make your pie well ahead of time, freezing is a great option. After baking and cooling completely, wrap the entire pie or individual slices in plastic wrap and aluminum foil. Freeze for up to two months. Thaw overnight in the refrigerator before serving for best texture and flavor.

Reheating

While this pie is delicious cold, you can gently reheat slices if you prefer. Warm in a 300°F oven for about 10 minutes, covering loosely with foil to prevent the crust from over-browning. Avoid microwaving, as this can make the custard rubbery.

FAQs

Can I use a store-bought pie crust for Old Fashioned Egg Custard Pie?

Absolutely! Both homemade and store-bought unbaked pie crusts yield delicious results. Just make sure your crust is unbaked when you add the custard filling.

Why is my custard pie runny in the center?

If your pie is runny, it likely needs a bit more baking time. Bake until the center is just set and a knife inserted near the center comes out clean. Remember, the pie will continue to set as it cools and chills.

Can I substitute low-fat milk in this recipe?

You can use low-fat or skim milk, but keep in mind the custard may not be as rich and creamy. For best results and that classic Old Fashioned Egg Custard Pie texture, stick with whole milk or try half-and-half.

How do I prevent a soggy crust?

Blind baking your pie shell for 5 to 7 minutes before adding the custard helps keep the crust crisp. Also, be sure to cool the crust slightly before pouring in the filling.

Is nutmeg essential?

Nutmeg is traditional and adds lovely warmth, but if you’re not a fan, you can use cinnamon or leave the spice off entirely. The pie will still be delicious and comforting.

Final Thoughts

Baking an Old Fashioned Egg Custard Pie is like inviting a bit of history into your kitchen—simple, honest, and always crowd-pleasing. If you’ve never tried making this classic before, now’s the perfect time to see just how easy and rewarding it can be. Pour a cup of coffee, slice up that golden pie, and enjoy a tradition that never goes out of style!

Old Fashioned Egg Custard Pie Recipe

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4.7 from 21 reviews

Author: admin
Total Time: 1 hour
Yield: 8 slices 1x
Diet: Vegetarian

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Description

This Old Fashioned Egg Custard Pie is a classic American dessert featuring a smooth, creamy custard baked in a flaky, golden crust. With simple ingredients like eggs, sugar, milk, and a hint of nutmeg, this timeless recipe offers a comforting homemade treat perfect for any occasion.

Ingredients

Scale

Pie Crust

1 unbaked 9-inch pie crust

Custard Filling

3 large eggs
¾ cup granulated sugar
2 cups whole milk
1 teaspoon vanilla extract
¼ teaspoon ground nutmeg
Pinch of salt

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the custard pie evenly.
Prepare Custard Mixture: In a medium bowl, whisk the 3 large eggs until well beaten. Add ¾ cup granulated sugar, a pinch of salt, 2 cups whole milk, and 1 teaspoon vanilla extract. Whisk the mixture thoroughly until fully combined and smooth.
Fill Pie Crust: Place the unbaked 9-inch pie crust in a pie pan and crimp the edges for an attractive border. Pour the prepared custard mixture carefully into the pie crust, filling it evenly.
Add Nutmeg Topping: Sprinkle ¼ teaspoon ground nutmeg evenly over the top of the custard. This adds a warm and aromatic touch to the pie.
Bake the Pie: Put the pie on the middle rack of the preheated oven. Bake for 45 to 50 minutes until the custard is just set — you can check by inserting a knife near the center; it should come out clean.
Cool and Chill: Allow the pie to cool at room temperature. Once cooled, refrigerate the pie for at least 2 hours to let it fully set and develop flavor before slicing.
Serve: Slice the pie into 8 pieces and serve chilled or at room temperature for a deliciously creamy dessert.

Notes

To avoid a soggy crust, blind bake the pie shell for 5 to 7 minutes before adding the custard filling.
For a richer, creamier custard, substitute half-and-half for the whole milk.
Use freshly grated nutmeg for a more vibrant aroma and flavor.
Allow the pie to fully chill before slicing to achieve clean slices.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American