Introduction:
This Old-Fashioned Custard Pie is a timeless dessert that brings comfort with every bite.
Silky, smooth custard nestled in a buttery, flaky crust — it’s a classic treat that’s been gracing tables for generations. Simple ingredients, old-school charm, and soul-soothing flavor make it a perfect pie for any occasion, especially when you want something sweet and nostalgic.
Ingredients:
1 unbaked 9-inch pie crust (store-bought or homemade)
3 large eggs
¾ cup granulated sugar
2 ½ cups whole milk (room temperature)
1 tsp pure vanilla extract
¼ tsp salt
Ground nutmeg (for topping)
Instructions:
Preheat oven to 350°F (175°C). Place your pie crust in a 9-inch pie dish and crimp the edges as desired.
In a medium bowl, whisk the eggs until well blended.
Add sugar, milk, vanilla, and salt to the eggs. Whisk until the mixture is smooth and well combined.
Pour the custard mixture into the unbaked pie crust.
Sprinkle lightly with ground nutmeg on top.
Bake for 45–55 minutes, or until the center is just set and a knife inserted near the center comes out clean.
Cool on a wire rack for at least 2 hours. Serve at room temperature or chilled.
Description:
This custard pie has a soft, eggy filling with a hint of vanilla and a kiss of nutmeg on top. The creamy texture contrasts beautifully with the crisp, golden crust. It’s light but flavorful — not overly sweet — making it a comforting end to any meal or a delicious afternoon snack with coffee.
Tips:
Use whole milk for a rich, creamy texture — lower fat milks may result in a thinner custard.
Room temperature eggs and milk help everything blend better and bake more evenly.
Don’t overbake — the custard should still have a slight jiggle in the center when you remove it from the oven.
Shield the crust edges with foil halfway through baking if they begin to brown too quickly.
Variations:
Coconut Custard Pie: Add ¾ cup sweetened shredded coconut to the filling.
Spiced Version: Add ¼ tsp cinnamon or allspice for a warmer flavor profile.
Lemon Custard Pie: Add 1 tsp lemon zest and a splash of lemon juice to brighten it up.
Dairy-Free Option: Use canned coconut milk and dairy-free crust for a tropical twist.
Correction Notes:
If your pie turns out too runny, it likely needed a few more minutes in the oven. Custard continues to set as it cools, but it shouldn’t be liquid when removed. If the top cracks, it’s likely overbaked — try removing it a bit earlier next time and let it cool gradually to prevent splitting.
Enjoy!
Serve your Old-Fashioned Custard Pie on its own or with a dollop of whipped cream or a sprinkle of powdered sugar. However you slice it, it’s sure to bring back warm memories and create new ones.
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