Egg custard pie is a timeless dessert with a smooth, creamy filling encased in a flaky, buttery crust. This classic recipe has been a favorite for generations, appreciated for its simplicity and comforting flavors. The delicate balance of eggs, sugar, and milk creates a custard that is both rich and light, making it an excellent choice for any occasion.
Why You’ll Love This Recipe
- Easy to make – Requires just a handful of ingredients.
- Classic, nostalgic flavor – A throwback to traditional home baking.
- Light and creamy texture – Perfectly silky and not overly sweet.
- Versatile – Enjoy warm, cold, or with a sprinkle of nutmeg for extra flavor.
Ingredients
- 1 unbaked 9-inch pie crust
- 3 large eggs
- ¾ cup granulated sugar
- 2 cups whole milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg (plus extra for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Place the unbaked pie crust in a 9-inch pie pan and crimp the edges. Set aside.
- Prepare the custard: In a medium bowl, whisk together the eggs, sugar, salt, and vanilla extract until well combined.
- Heat the milk: Warm the milk slightly in a saucepan over medium heat until just warm to the touch (do not boil).
- Combine the mixture: Slowly pour the warm milk into the egg mixture, whisking constantly to prevent curdling.
- Strain (optional): For an ultra-smooth texture, strain the custard through a fine-mesh sieve to remove any cooked egg bits.
- Fill the crust: Pour the custard mixture into the prepared pie crust.
- Bake: Sprinkle ground nutmeg over the top and bake for 40-50 minutes, or until the center is set but still slightly jiggly. A knife inserted near the center should come out clean.
- Cool: Allow the pie to cool to room temperature before slicing. Refrigerate for at least 2 hours for best results.
Variations
- Dairy-Free: Substitute whole milk with coconut milk or almond milk for a non-dairy version.
- Spiced Custard: Add a dash of cinnamon or a splash of rum extract for extra warmth.
- Crustless Option: Skip the pie crust and bake the custard in ramekins for a simple, gluten-free treat.
Servings and Timing
- Servings: 8 slices
- Prep Time: 10 minutes
- Cook Time: 40-50 minutes
- Cooling Time: 2+ hours
Storage and Reheating
- Refrigeration: Store in an airtight container in the refrigerator for up to 3 days.
- Freezing: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
- Reheating: Serve cold or warm slices in the oven at 300°F for 10 minutes.
FAQs
How do I know when my egg custard pie is done?
The custard should be set but slightly jiggly in the center. A knife inserted should come out clean.
Why did my custard pie crack?
Overbaking or sudden temperature changes can cause cracks. Remove it when the center is slightly jiggly and allow it to cool gradually.
Can I use evaporated milk instead of whole milk?
Yes, evaporated milk will yield a richer custard. Use the same quantity as whole milk.
What can I use instead of nutmeg?
Cinnamon or a mix of cinnamon and cardamom can add a unique twist.
Can I make this pie ahead of time?
Yes! This pie tastes even better after chilling, making it ideal for preparing a day in advance.
Should I blind-bake the crust?
For a crisper crust, you can pre-bake it for 10 minutes before adding the custard. Otherwise, it will bake fine with the filling.
Can I use a store-bought crust?
Absolutely! A pre-made crust works just as well for convenience.
Is this pie served warm or cold?
It can be enjoyed both ways, but chilling allows the flavors to meld beautifully.
How do I prevent a soggy crust?
Baking the pie on a lower oven rack and using a metal or glass pie dish can help prevent sogginess.
Can I add fruit to this recipe?
Yes, sliced bananas, berries, or a thin layer of jam can add a delicious twist.
Conclusion
Old-fashioned egg custard pie is a simple yet elegant dessert that never goes out of style. Whether you enjoy it warm or chilled, its silky texture and subtle sweetness make it a timeless favorite. Try it for your next gathering or as a comforting treat any day of the week!
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Old-Fashioned Egg Custard Pie
- Total Time: 3 hours
- Yield: 8 slices 1x
Description
A classic egg custard pie with a silky-smooth filling and a flaky, buttery crust. This timeless dessert is lightly sweetened and flavored with vanilla and nutmeg, making it a comforting treat for any occasion.
Ingredients
- 1 unbaked 9-inch pie crust
- 3 large eggs
- ¾ cup granulated sugar
- 2 cups whole milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg (plus extra for garnish)
Instructions
- Preheat & Prepare Crust: Preheat oven to 350°F (175°C). Place the unbaked pie crust in a 9-inch pie pan, crimp edges, and set aside.
- Make the Custard: In a medium bowl, whisk together eggs, sugar, salt, and vanilla extract until smooth.
- Heat the Milk: Warm the milk in a saucepan over medium heat until just warm (do not boil).
- Combine: Slowly pour warm milk into the egg mixture, whisking constantly to prevent curdling.
- Strain (Optional): For an ultra-smooth texture, strain the custard through a fine-mesh sieve.
- Fill & Bake: Pour the custard into the prepared crust, sprinkle with nutmeg, and bake for 40-50 minutes until the center is set but slightly jiggly. A knife inserted near the center should come out clean.
- Cool: Allow the pie to cool to room temperature, then refrigerate for at least 2 hours before serving.
Notes
- Dairy-Free: Use coconut or almond milk instead of whole milk.
- Spiced Custard: Add cinnamon or a splash of rum extract for extra warmth.
- Crustless Option: Bake in ramekins without a crust for a gluten-free version.
- Prep Time: 10 minutes
- cooling time: 2 hours
- Cook Time: 40-50 minutes
- Category: dessert
- Method: Baking
- Cuisine: American
Keywords: egg custard pie, classic custard pie, homemade custard pie, easy custard pie, old-fashioned pie recipe
