Old-Fashioned Custard Pie

Old Fashioned Custard Pie recipe that actually sets perfectly every time. This version uses simple pantry ingredients like eggs, whole milk, and nutmeg for a silky finish. It is a classic vintage dessert that tastes amazing chilled. Perfect for when you need a simple sweet treat without a lot of fuss.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 45

Total Time 1 5

Course Pie

Cuisine American

Servings

Ingredients

For the crust

1 9-inch unbaked pie crust
1 egg white optional

For the custard

4 large eggs
¾ cup granulated sugar
2 tablespoons all-purpose flour or cornstarch
¼ teaspoon fine salt
2½ cups whole milk
½ cup heavy cream or more whole milk
2 teaspoons vanilla extract
¼ to ½ teaspoon ground nutmeg for topping

Instructions

Preheat the oven to 375°F. Fit the crust into a 9-inch pie plate, crimp the edges, and chill the crust for 10 to 15 minutes.
Line the crust with parchment or foil and fill with pie weights or dry beans. Bake 12 to 14 minutes. Remove weights and parchment, then bake 5 to 7 minutes more, just until the bottom looks set.
(Optional) Brush the warm crust lightly with egg white. Reduce oven temperature to 325°F.
In a large bowl, whisk the eggs, sugar, flour (or cornstarch), and salt until smooth.
Warm the milk and cream in a saucepan over medium heat until hot and steamy (do not boil).
Temper the eggs by slowly whisking about ½ cup of warm milk into the egg mixture. Then slowly whisk in the remaining milk mixture. Stir in the vanilla.
Strain the custard through a fine-mesh strainer, then pour into the warm crust. Sprinkle nutmeg on top.
Bake 35 to 45 minutes, until the edges are set and the center still jiggles gently. Cool on a rack for 1 hour, then refrigerate at least 4 hours before slicing.

Notes