This classic Egg Custard Pie is a timeless dessert that brings warmth and nostalgia to any table. With its silky smooth filling, buttery pie crust, and hint of nutmeg, it’s the perfect balance of sweet and comforting. Whether you’re serving it for holidays, family gatherings, or just because, this pie is sure to delight!
Ingredients
- 1 unbaked pie crust (store-bought or homemade)
- 4 large eggs
- 1 cup granulated sugar
- 2 cups whole milk (or half-and-half for a richer flavor)
- 1 teaspoon vanilla extract
- ¼ teaspoon ground nutmeg (plus extra for sprinkling on top)
- ¼ teaspoon salt
Directions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) . If using a store-bought pie crust, place it in a 9-inch pie dish and crimp the edges as desired.
Step 2: Prepare the Custard Mixture
- In a large mixing bowl, whisk together the eggs and granulated sugar until well combined and slightly frothy.
- Gradually pour in the milk while continuing to whisk until the mixture is smooth and evenly blended.
- Stir in the vanilla extract, ground nutmeg, and salt until fully incorporated. The custard should have a creamy, uniform texture.
Pro Tip: For an extra-smooth custard, strain the mixture through a fine-mesh sieve before pouring it into the crust.
Step 3: Assemble the Pie
Pour the custard mixture into the unbaked pie crust, filling it evenly. Sprinkle a light dusting of additional ground nutmeg over the top for added flavor and a beautiful presentation.
Step 4: Bake
Place the pie in the preheated oven and bake for 45–50 minutes , or until the filling is set. To check for doneness, insert a knife or toothpick into the center of the pie—it should come out clean. The edges will be lightly golden, and the center may still jiggle slightly but will firm up as it cools.
Golden Perfection: If the crust starts to brown too quickly, cover the edges with aluminum foil or a pie shield halfway through baking.
Step 5: Cool and Serve
Remove the pie from the oven and let it cool completely on a wire rack. Cooling allows the custard to set fully and lets the flavors meld. Once cooled, slice and serve as-is or with a dollop of whipped cream for added indulgence.
Tips for Success
- Richer Flavor: Substitute half-and-half or heavy cream for the whole milk to create a creamier, more decadent custard.
- Homemade Crust: If making your own pie crust, chill it before baking to prevent shrinkage during cooking.
- Storage: Store leftovers in the refrigerator for up to 3 days. Cover tightly with plastic wrap or foil to keep the pie fresh.
- Make Ahead: This pie can be made a day in advance and stored in the fridge. Let it come to room temperature before serving for the best texture.
Why You’ll Love This Recipe
This Old-Fashioned Egg Custard Pie is a true classic—simple, elegant, and full of comforting flavors. Its velvety custard filling, kissed with vanilla and nutmeg, pairs perfectly with the flaky, buttery crust. Whether served warm or chilled, this pie is a crowd-pleaser that never goes out of style. It’s the ultimate dessert for holidays, potlucks, or anytime you want to indulge in a slice of homemade goodness. Dive into this creamy, dreamy treat and savor every bite!
