Old-Fashioned Custard Pie

Table of Contents

A silky, vanilla-scented custard nestled in a buttery crust — sweet simplicity in every bite.

Preheat Oven
Preheat your oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie plate, crimp the edges, and place the dish on a baking sheet.
Make Custard Mixture
In a medium bowl, whisk the eggs until fully blended. Add the sugar, salt, and vanilla. Slowly whisk in the milk — blend just until combined (avoid whipping in too much air).
Fill and Sprinkle
Pour the custard mixture into the prepared pie crust. Sprinkle the top lightly with ground nutmeg.
Bake
Bake for 45–55 minutes, or until the custard is set but still slightly jiggly in the center. A knife inserted about 1 inch from the center should come out clean.
Cool and Chill
Remove from oven and cool on a wire rack. Chill in the refrigerator for at least 2 hours before slicing for best results.

Richer texture? Use half-and-half or add 1 extra egg yolk.
More flavor? Add a pinch of cinnamon, nutmeg, or a dash of almond extract to the custard.
No crust? Bake the filling in a buttered glass pie dish for a crustless custard.
For easier slicing, use a sharp knife dipped in hot water.

❓ Q&A: Old-Fashioned Custard Pie

A: It may have been overbaked or whipped too much before baking. Mix gently and bake just until barely set.

A: Absolutely! It’s best made a day in advance — just keep it covered and refrigerated.

A: Whole milk is ideal for a silky texture, but you can substitute half-and-half for extra creaminess.

A: Not recommended. The texture of the custard may change and become watery when thawed.

A: To avoid shrinking, chill your crust before baking and don’t stretch it to fit the dish.