Old-Fashioned Custard Pie
A classic custard pie is simple, creamy, and comforting—made with a silky egg custard baked in a flaky pie crust.
Ingredients
- 1 unbaked 9-inch pie crust
- 4 large eggs
- ½ cup (100 g) granulated sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2½ cups (600 ml) whole milk, warmed
- Ground nutmeg, for topping
Instructions
- Preheat your oven to 350°F (175°C).
- Place the unbaked pie crust in a 9-inch pie dish and crimp the edges as desired.
- In a large bowl, whisk together the eggs, sugar, salt, and vanilla.
- Gradually whisk in the warm milk until smooth.
- Pour the custard mixture into the pie crust.
- Sprinkle a light dusting of nutmeg over the top.
- Bake for 45–50 minutes, or until the custard is set around the edges and slightly jiggles in the center.
- Remove from the oven and cool completely on a wire rack.
- Refrigerate for at least 2 hours before serving for the best texture.
Tips
- For extra richness, replace ½ cup of the milk with heavy cream.
- Avoid overbaking; the center should still have a slight wobble when removed from the oven.
- A pinch of cinnamon can be added along with the nutmeg for a warmer flavor.
Serving suggestion: Serve chilled or at room temperature, with a light dusting of nutmeg or a dollop of whipped cream. Enjoy! 🥧✨
