There’s something magical about the simplicity of an old-fashioned custard pie. It takes me back to memories of cozy family gatherings, where everyone would sit around the table, eagerly awaiting a slice of this silky, sweet dessert. I’m grateful for recipes like this because they remind us that even the most basic ingredients can come together to create something absolutely wonderful.
Custard pie is comfort food at its finest. It’s unpretentious, yet it never fails to impress. The way the smooth, creamy filling complements the flaky crust is nothing short of perfection. And let’s not forget—this is one of those desserts that’s ideal for any occasion, whether you’re hosting a holiday dinner or simply treating yourself to a nostalgic bite on a quiet afternoon.
Ready to make your own? Let’s dive in!
Ingredients
For this classic custard pie, you’ll need the following simple ingredients:
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 4 large eggs
- 2 cups whole milk (or half-and-half for a richer pie)
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- Freshly grated nutmeg for garnish (optional)
How to Make Old-Fashioned Custard Pie
Making this pie couldn’t be easier. Follow these steps for a custard pie that will melt in your mouth!
- Preheat your oven to 400°F (200°C). Prepare your unbaked pie crust by gently fitting it into a 9-inch pie plate. Flute the edges if you like for a decorative touch.
- Whisk the eggs in a medium bowl until they are well beaten. Add the sugar, vanilla extract, and salt. Whisk until combined.
- Gradually pour in the milk, whisking continuously. Make sure everything is blended smoothly, but don’t overmix.
- Pour the custard mixture into the prepared pie crust. If you’re using nutmeg, sprinkle a light dusting over the top for that extra layer of flavor.
- Carefully transfer the pie to the oven and bake for about 30 to 35 minutes, or until the custard is set but still slightly jiggly in the center. A knife inserted about an inch from the edge should come out clean.
- Cool completely before slicing. Custard pies are best served chilled, so pop it in the refrigerator for at least an hour before serving.
The smell when this pie is baking in the oven is incredible!! You’ll know it’s nearly done when the top is lightly golden and the custard is slightly firm.
Details And Nutritional Information
Details
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 45 minutes
- Yield: 8 servings
Nutrition (per serving)
- Serving Size: 1 slice
- Calories: 250
- Sugar: 24g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 130mg
Helpful Tips
- Don’t overbake! Custard pies continue to firm up as they cool, so take it out of the oven when the center is still a bit wobbly.
- Add spices: Nutmeg is classic, but you can also try cinnamon or even a pinch of cardamom for a unique twist.
- Crust shield: To avoid over-browning the crust, you can use a pie shield or cover the edges with aluminum foil halfway through the baking process.
Substitutions and Variations
- Lighter version: You can substitute whole milk with 2% or even skim milk if you prefer a lighter pie, though the texture might not be as creamy.
- Rich version: For an even more indulgent treat, swap out the milk for half-and-half or a mix of half cream, half milk.
- Flavor twist: Want to mix things up? Add a tablespoon of orange zest or a splash of almond extract for a delightful variation!
Frequently Asked Questions
How do I know when my custard pie is done?
The key is to look for a slightly jiggly center. The edges should be set, and a knife inserted about an inch from the crust should come out clean. Remember, the pie will continue to set as it cools!
Why is my custard pie watery?
This can happen if the pie is overbaked or baked at too high a temperature. Custard is delicate, so a slow, gentle bake is key.
Can I freeze custard pie?
I wouldn’t recommend freezing a custard pie as the texture can change when thawed. However, it will last in the fridge for up to 3 days.
Storage Instructions
To store, cover the pie with plastic wrap or aluminum foil and refrigerate. It will keep for about 3 days, although it’s so delicious I doubt it’ll last that long! Just be sure to refrigerate it promptly to maintain the best texture and freshness.
Whether you’re a custard pie connoisseur or trying it for the first time, this old-fashioned recipe is a must-try. It’s a reminder that sometimes, the best desserts are the ones that embrace simplicity and nostalgia. Happy baking!
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Old-Fashioned Custard Pie Recipe – Creamy And Classic Dessert
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
Old-Fashioned Custard Pie is a classic dessert that’s smooth, creamy, and absolutely delicious! With just a handful of simple ingredients, this pie is a perfect treat for family gatherings or a quiet evening at home. It’s easy to make, and the smell when it’s baking is heavenly! Every slice brings a comforting sense of nostalgia. You’ll love how quick it comes together—give this recipe a try today!
Ingredients
- 1 unbaked 9-inch pie crust
- 4 large eggs
- 2 cups whole milk (or half-and-half for a richer custard)
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Freshly grated nutmeg for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Prepare your pie crust by fitting it into a 9-inch pie plate. Flute the edges for decoration if desired.
- In a medium bowl, whisk the eggs until well beaten. Add sugar, vanilla extract, and salt, whisking until combined.
- Slowly pour in the milk while whisking continuously until the mixture is smooth.
- Pour the custard mixture into the prepared pie crust. Sprinkle a light dusting of nutmeg on top if using.
- Place the pie in the oven and bake for 30 to 35 minutes, or until the custard is set but still slightly jiggly in the center. A knife inserted near the edge should come out clean.
- Remove from the oven and allow the pie to cool completely. Refrigerate for at least 1 hour before serving.
Notes
- Keep an eye on the pie toward the end of baking—custard pies continue to set as they cool, so you don’t want to overbake!
- If the crust edges start to brown too quickly, cover them with foil halfway through baking.
- For added richness, substitute half-and-half for whole milk, or try adding a pinch of cinnamon for a cozy fall twist.
- This pie is best served chilled, but make sure to store any leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Dessert