Old Fashioned Creamy Egg Custard Pie
Make this classic, old fashioned custard pie with a velvety smooth vanilla filling and a flaky crust. This simple recipe delivers deep comfort and is perfect for holidays or a weeknight dessert.
- Prep Time: 15 min
- Cook Time: 50 min
- Total Time: 1 hour 5 min
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (9-inch) unbaked pie crust
- 4 large eggs
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups whole milk
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Place your unbaked pie crust into a 9-inch pie plate. Do not pre-bake the crust.
- In a medium bowl, whisk the eggs until they are well blended.
- Whisk in the sugar and salt until combined.
- Stir in the vanilla extract and ground nutmeg.
- Slowly pour in the whole milk while continuing to whisk gently until the mixture is uniform.
- Pour the liquid custard filling into the unbaked pie crust.
- Bake for 40 to 50 minutes. The pie is done when the edges are set and a knife inserted near the center comes out clean or with only a slight moistness. The center should still have a slight jiggle.
- Cool the pie completely on a wire rack before slicing. This cooling process helps prevent cracks and sets the silky texture.
- Serve chilled or at room temperature.
Notes
- To help prevent cracks, place a baking sheet on the lowest rack while the pie bakes to shield the bottom from direct heat.
- For a Southern Custard Pie variation, you can use 1/2 teaspoon of cinnamon instead of nutmeg.
- If you want a golden top, you can lightly sprinkle extra nutmeg over the top of the filling just before baking.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 110mg