Old-Fashioned Egg Custard Pie

This Old-Fashioned Egg Custard Pie is a timeless classic smooth, silky, lightly sweet, and beautifully simple. Made with just a handful of humble pantry ingredients, this pie bakes into a creamy custard that feels nostalgic and comforting with every bite. Whether served warm or chilled, it’s the kind of dessert that brings warmth to any family table.

Ingredients

• 1 unbaked 9-inch pie crust (store-bought or homemade)
• 3 large eggs, room temperature
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 2 cups whole milk, warmed to lukewarm
• 1 teaspoon vanilla extract
• Optional: ground nutmeg for topping

Instructions

1. Prepare the Oven
   Preheat your oven to 350°F (175°C).
2. Prepare the Pie Crust
   Place your unbaked crust into a 9-inch pie dish, trim or crimp the edges, and set aside.
3. Make the Custard Filling
   In a medium bowl, whisk eggs, sugar, and salt until smooth.
   Slowly whisk in the warm (not hot) milk to avoid curdling.
   Stir in the vanilla extract.
4. Fill the Pie Crust
   Pour the custard mixture into the pie shell.
   Sprinkle nutmeg lightly across the top, if desired.
5. Bake
   Bake for 35–45 minutes, or until the edges are set and the center is just slightly jiggly but no longer liquid.
6. Cool Completely
   Transfer the pie to a wire rack and let it cool fully.
   The custard will continue setting into a smooth, firm texture.
7. Serve
   Enjoy at room temperature or chilled classic, simple, and delicious.

Variation

• Cinnamon Custard Pie – Add 1/4 teaspoon ground cinnamon to the custard for gentle warmth and spice.
• Southern Buttermilk Custard Pie – Replace 1/2 cup of the whole milk with buttermilk for a tangy twist and richer flavor profile.
• Caramel Custard Pie – Add 2–3 tablespoons caramel sauce to the filling for a deeper, sweeter custard.

Cooking Notes

• Warming the milk helps create an extra smooth custard, ensuring the sugar dissolves fully.
• The custard should wiggle slightly in the center when removed this prevents overbaking and keeps the texture creamy.
• A glass pie dish helps you monitor the browning of the crust more easily.

Serving Suggestions

• Dust with Extra Nutmeg – A little sprinkle on top adds that old-fashioned bakery-style charm.
• Serve with Fresh Berries – The light custard pairs beautifully with bright raspberries or strawberries.
• Add a Dollop of Whipped Cream – Softly whipped cream lends a luxurious finish without overpowering the delicate flavor.

Tips

• Use room-temperature eggs for a smoother custard that blends evenly with the warm milk.
• Don’t overbake the key to a silky custard is pulling the pie out when the center still has a gentle wobble.
• Let it cool completely to ensure the custard fully sets before slicing.

Prep Time

• Prep Time: 10 minutes
• Cook Time: 35–45 minutes
• Total Time: 45–55 minutes

Nutritional Information (Per Slice)

• Calories: 225
• Protein: 5 g
• Sodium: 190 mg

Frequently Asked Questions

1. Why does my custard crack?
   This usually happens from overbaking. Remove the pie when the center is still slightly jiggly.
2. Can I use 2% milk instead of whole milk?
   Yes, but whole milk gives the creamiest texture.
3. How do I know when custard pie is done?
   The edges should be set and the center should wiggle gently when the pan is shaken.
4. Does egg custard pie need to be refrigerated?
   Yes. Once cooled, store it in the refrigerator.

Conclusion

This Old-Fashioned Egg Custard Pie brings pure comfort with every slice. Smooth, simple, and wonderfully nostalgic, it’s the perfect dessert for holidays, family gatherings, or cozy evenings at home. One bite and you’ll understand why this classic recipe has stood the test of time.

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