Classic Old-Fashioned Custard Pie

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🥧 Classic Old-Fashioned Custard Pie

Servings: 8
Prep Time: 15 minutes
Chill Time: 30 minutes
Bake Time: 45–55 minutes

Ingredients

For the Crust

  • 1 unbaked 9-inch pie crust, homemade or store-bought
  • 1 tablespoon sugar, optional

For the Custard Filling

  • 4 large eggs
  • ¾ cup granulated sugar
  • 2 cups whole milk
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 tablespoon melted butter, optional

Instructions

1. Prepare the Crust

  1. Preheat oven to 375°F (190°C).
  2. Place the pie crust in a 9-inch pie dish and crimp the edges.
  3. If desired, sprinkle the bottom lightly with sugar.
  4. Chill the prepared crust for about 15–20 minutes.

2. Make the Custard

  1. In a large bowl, whisk the eggs and sugar until smooth. Don’t whip excessively—you want a smooth custard rather than a foamy mixture.
  2. Slowly whisk in the milk and heavy cream.
  3. Add vanilla, salt, melted butter if using, and ¼ teaspoon of the nutmeg.
  4. Whisk gently until everything is well combined.

3. Fill the Pie

  1. Place the chilled crust on a baking sheet.
  2. Carefully pour the custard mixture into the crust.
  3. Sprinkle the remaining nutmeg over the top.

4. Bake

  1. Carefully transfer the pie to the oven.
  2. Bake at 375°F (190°C) for 15 minutes.
  3. Reduce the temperature to 350°F (175°C) and continue baking for 30–40 minutes, or until the edges are set and the center still has a slight jiggle.
  4. Insert a knife about 1 inch from the center—it should come out mostly clean.

5. Cool

  1. Remove the pie from the oven and place it on a cooling rack.
  2. Let it cool completely, about 2 hours, before slicing.
  3. For the cleanest slices, refrigerate for another hour after cooling.

🍦 Serving

Serve chilled or at room temperature with:

  • Whipped cream
  • A sprinkle of nutmeg
  • Fresh berries
  • A scoop of vanilla ice cream

⭐ Tips for Perfect Custard

  • Don’t overbake: The center should have a gentle wobble when the pie comes out.
  • For an extra-smooth filling, strain the custard through a fine-mesh sieve before pouring it into the crust.
  • If the crust edges brown too quickly, cover them loosely with aluminum foil.
  • Let the pie cool fully before slicing so the custard can finish setting.

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