Here’s a classic, old-fashioned custard pie recipe that’s simple, comforting, and creamy:
Ingredients
For the crust:
- 1 unbaked 9-inch pie crust (homemade or store-bought)
For the custard filling:
- 3 large eggs
- ¾ cup granulated sugar
- 2 cups whole milk (or cream for richer custard)
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- A pinch of ground nutmeg (optional, for topping)
Instructions
- Preheat the oven:
Set your oven to 375°F (190°C). - Prepare the crust:
Place the unbaked pie crust in a 9-inch pie dish. Flute the edges if desired. - Make the custard:
- In a medium bowl, whisk together eggs, sugar, salt, and vanilla.
- Gradually add milk while whisking until fully combined.
- Assemble the pie:
Pour the custard mixture into the pie crust.
Sprinkle a light pinch of nutmeg on top if using. - Bake:
Bake for 40–50 minutes, or until the custard is set but slightly wobbly in the center. A knife inserted near the center should come out clean. - Cool:
Let the pie cool on a wire rack for at least 2 hours before serving. This allows the custard to firm up. - Serve:
Slice and enjoy as-is, or with a dollop of whipped cream for an extra treat.
Tips for the best custard pie:
- Don’t overbake – the custard continues to set as it cools.
- Use whole milk or a mix of milk and cream for a rich, smooth texture.
- Nutmeg or a light dusting of cinnamon adds a warm, traditional flavor.
If you want, I can also give you a version with a completely scratch-made buttery crust that makes it feel truly old-fashioned. It’s like stepping back in time!
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