Easy Old-Fashioned Custard Pie — Traditional Homemade (Healthy Variations Included)

There’s nothing that smells more like Sunday afternoon than a warm Old-Fashioned Custard Pie cooling by the window. Old-Fashioned Custard Pie was what my grandmother always brought to family dinners — simple, comforting, and honest. If you’re looking for an easy, traditional, homemade dessert that feels like a hug, this is it.

Serve this Old-Fashioned Custard Pie after a weeknight dinner, for a lazy Sunday meal, at holiday gatherings, or anytime you need a slice of nostalgia. Below you’ll find the classic recipe, healthy swaps, and tips to make it your own.

🧂 Ingredients:

• 1 unbaked 9-inch pie crust (homemade or store-bought; see variations)
• 3 large eggs, beaten
• 1 cup whole milk (or 3/4 cup milk + 1/4 cup heavy cream for richer custard)
• 1 cup heavy cream (or use 2 cups milk for a lighter version)
• 3/4 to 1 cup granulated sugar (use 3/4 cup for less sweet)
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon ground nutmeg (plus extra for sprinkling)
• Optional: 1 tablespoon unsalted butter, dotted on top before baking (for sheen and flavor)

Notes: For a slightly lighter custard, use 2 cups whole milk and omit the heavy cream. For richer old-fashioned flavor, use the milk + cream combo listed above.

👩‍🍳 Directions:

1. Preheat the oven to 350°F (175°C).
2. If you’re worried about a soggy bottom, blind-bake the crust: prick the crust with a fork, line with parchment and pie weights, and bake for 8–10 minutes. Otherwise you can use an unbaked crust.
3. In a large bowl, whisk the beaten eggs with sugar and salt until well combined (about 30 seconds).
4. Slowly whisk in the milk and cream, then stir in the vanilla and nutmeg. Mix until smooth.
5. Place the pie crust on a rimmed baking sheet (easier to handle). Pour the custard mixture into the crust. Dot with butter if using. Lightly sprinkle a pinch of nutmeg on top.
6. Bake at 350°F (175°C) for 40–50 minutes. The pie is done when the edges are set and the center still has a slight jiggle — a knife inserted near the center should come out mostly clean with a little custard clinging.
7. If the crust browns too quickly, tent loosely with foil after 25–30 minutes.
8. Remove from oven and cool on a wire rack for at least 2 hours (custard firms as it cools). Chill in the refrigerator for best slicing and flavor, ideally 4 hours or overnight.
9. Serve chilled or at room temperature with a dusting of nutmeg, whipped cream, or fresh berries.

Total active time: ~15 minutes. Bake time: 40–50 minutes. Cooling/chilling time: 2 hours to overnight.

💡 Tips & Variations:

• Don’t overbake: custard continues to set as it cools. Overbaking yields a rubbery texture.
• Water bath option: For ultra-silky custard, place filled pie (on baking sheet) inside a shallow roasting pan and add hot water to reach about halfway up the pie plate; bake as directed.
• Gluten-free crust: Use a store-bought gluten-free pie crust or make an almond-flour crust (see low-carb option).
• Low-carb/keto swap: Use a low-carb almond flour crust and replace sugar with 3/4 cup erythritol or monk fruit sweetener (adjust to taste). Use heavy cream and eggs — they help custard set beautifully while keeping carbs low.
• Vegan option: Try a silken tofu + coconut milk custard: blend 14 oz silken tofu + 1 cup full-fat coconut milk + 2/3 cup sugar or maple syrup + 2 tsp vanilla + 2 tbsp cornstarch (or 1 tbsp tapioca starch) + pinch of turmeric for color. Cook gently on stove until thickened, cool briefly, pour into crust and chill. (The texture will be slightly different but delicious.)
• Lighter version: Use 2 cups skim or 2% milk + 2 egg yolks (reserve/whisk whites) and reduce sugar to 1/2 cup for lower calories and lighter texture.
• Flavor twists: Add a tablespoon of lemon zest for brightness, 1 teaspoon cinnamon for warmth, or 2 tablespoons bourbon or rum for grown-up nostalgia.
• Storage: Refrigerate leftovers in an airtight container for up to 3 days. Slices can be frozen for up to 1 month, but texture may change — thaw slowly in the fridge.
• Serving ideas: Top with lightly sweetened whipped cream, a sprinkle of freshly grated nutmeg, caramel drizzle, or fresh berries for contrast.

Equipment I love (affiliate): a good 9-inch ceramic pie dish, a flexible silicone spatula, and a sturdy whisk make this recipe easier — I link to my favorites in the recipe card (affiliate links).

🩺 Health & Lifestyle Tie-in (Optional):
This Old-Fashioned Custard Pie brings protein from eggs and calcium from milk, and with mindful swaps you can reduce sugar or use heart-healthy milk alternatives. Cooking at home not only nourishes you and your family emotionally, it can also save money compared with frequent restaurant desserts — small savings on groceries can add up, helping with overall financial wellness and even healthcare budgeting down the line.

If health is a concern, choose lower-fat milks, reduce added sugar, or try the low-carb crust options above. Small changes keep the comfort and flavor while making the dessert fit your lifestyle.

❤️ Conclusion:
If you give this Old-Fashioned Custard Pie a try, tell me how it goes — leave a comment below or tag me on Instagram with a photo (I love seeing your takes!). If you found this recipe helpful, save it, share it with a friend, or pin it for later. Happy baking — may your kitchen smell like home.

Notes: This post contains affiliate links to products I use and recommend. Purchasing through these links supports this blog at no extra cost to you.

Old-Fashioned Custard Pie

This delightful Old-Fashioned Custard Pie offers a warm, comforting dessert experience, perfect for family gatherings and nostalgic moments.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

Pie Crust

• 1 9-inch pie crust 1 unbaked 9-inch pie crust (homemade or store-bought) See variations for options.

Custard Filling

• 3 large large eggs, beaten
• 1 cup whole milk (or 3/4 cup milk + 1/4 cup heavy cream for richer custard)
• 1 cup heavy cream (or use 2 cups milk for a lighter version)
• 3/4 to 1 cup granulated sugar (use 3/4 cup for less sweet)
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon ground nutmeg (plus extra for sprinkling)
• 1 tablespoon unsalted butter, optional Dotted on top before baking for sheen and flavor.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C).
2. If you're worried about a soggy bottom, blind-bake the crust: prick the crust with a fork, line with parchment and pie weights, and bake for 8–10 minutes. Otherwise, you can use an unbaked crust.
3. In a large bowl, whisk the beaten eggs with sugar and salt until well combined (about 30 seconds).
4. Slowly whisk in the milk and cream, then stir in the vanilla and nutmeg. Mix until smooth.
5. Place the pie crust on a rimmed baking sheet. Pour the custard mixture into the crust. Dot with butter if using and lightly sprinkle a pinch of nutmeg on top.

Baking

1. Bake at 350°F (175°C) for 40–50 minutes. The pie is done when the edges are set and the center still has a slight jiggle — a knife inserted near the center should come out mostly clean with a little custard clinging.
2. If the crust browns too quickly, tent loosely with foil after 25–30 minutes.
3. Remove from oven and cool on a wire rack for at least 2 hours. Chill in the refrigerator for best slicing and flavor, ideally for 4 hours or overnight.

Serving

1. Serve chilled or at room temperature with a dusting of nutmeg, whipped cream, or fresh berries.

Notes

Don’t overbake: custard continues to set as it cools. For ultra-silky custard, bake in a water bath. Gluten-free crust options and low-carb/keto variations are available. Flavor twists like lemon zest or bourbon can be added for uniqueness. Refrigerate leftovers for up to 3 days.