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Old-Fashioned Custard Pie

This delightful Old-Fashioned Custard Pie offers a warm, comforting dessert experience, perfect for family gatherings and nostalgic moments.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
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.