The Old Fashioned Custard Pie Recipe

Why You’ll Love This Recipe

This custard pie combines the richness of eggs and milk with the subtle warmth of nutmeg and vanilla, creating a delicate, melt-in-your-mouth texture. It’s straightforward to make, requiring just a few pantry staples, and it’s perfect for both everyday enjoyment and special occasions. Whether you’re a seasoned baker or a beginner, this recipe guarantees a satisfying and elegant dessert.

Ingredients

1 unbaked pie shell (Marie Callender’s deep dish recommended)
3 large eggs
½ cup sugar
½ teaspoon salt
½ teaspoon nutmeg
2 ½ cups milk
1 teaspoon pure vanilla extract

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 375°F (190°C).

2. Place the unbaked pie shell in a deep-dish pie plate, ensuring it covers the edges.

3. In a bowl, beat the eggs until well mixed.

4. Add sugar, salt, and nutmeg to the beaten eggs. Mix thoroughly.

5. Slowly pour the milk into the egg mixture, stirring continuously.

6. Add the pure vanilla extract to the mixture and blend until smooth.

7. Carefully pour the mixture into the unbaked pie shell.

8. Bake in the preheated oven for 45 to 50 minutes or until the center of the pie is set and the top is lightly browned.

9. Remove from the oven and allow it to cool completely before slicing and serving.

Servings and timing

This recipe serves 6 to 8 people.
Preparation time: 10 minutes
Baking time: 45 to 50 minutes
Cooling time: about 1 hour

Variations

• Spiced Custard Pie: Add cinnamon or ground cloves along with nutmeg for a spicier flavor profile.

• Creamy Texture: Substitute half of the milk with cream for a richer custard.

• Sugar-Free: Use a sugar substitute suitable for baking if you want to reduce sugar content.

• Topped: Add a sprinkle of freshly grated nutmeg or a dollop of whipped cream before serving.

Storage/reheating

Store any leftover custard pie covered in the refrigerator for up to 3 days. To reheat, warm slices gently in a low oven (around 300°F or 150°C) for 10 minutes or until warmed through. Avoid using the microwave as it may affect the texture.

FAQs

What type of pie crust is best for custard pie?

A deep-dish pie shell works best to hold the custard filling without spilling. You can use homemade or store-bought crusts like Marie Callender’s.

Can I use evaporated milk instead of regular milk?

Yes, evaporated milk can be used to make the custard richer and creamier.

How do I know when the custard pie is fully baked?

The center should be set but slightly jiggly. It will firm up as it cools.

Can I make this pie ahead of time?

Yes, custard pie can be made a day in advance and refrigerated until ready to serve.

What if the pie cracks on top?

Cracks can occur if the pie is overbaked or cooled too quickly. Allow it to cool gradually to minimize cracking.

Can I add other flavors to the custard?

Absolutely, almond extract or a bit of citrus zest can add a unique twist.

Is nutmeg essential in the recipe?

Nutmeg adds a traditional warm flavor, but you can omit it if preferred.

Can I freeze custard pie?

Freezing is not recommended as custard tends to separate and lose texture upon thawing.

What is the best way to serve custard pie?

Serve chilled or at room temperature, optionally topped with whipped cream or fresh fruit.

Can I use a different type of sweetener?

Yes, honey or maple syrup can be used but will alter the flavor and texture slightly.

Conclusion

The Old Fashioned Custard Pie is a wonderfully simple and nostalgic dessert that delivers creamy richness and comforting flavors in every bite. Easy to prepare and versatile enough for various tweaks, it remains a classic favorite that’s perfect for any occasion. Whether served plain or with a topping, it’s sure to delight family and guests alike.