Old-Fashioned Custard Pie

Old-Fashioned Custard Pie is a classic dessert that takes me straight back to cozy, homemade meals and Sunday dinners. With its silky-smooth filling and buttery crust, it’s one of those simple recipes that never goes out of style. I love how this pie brings out the natural richness of eggs, milk, and vanilla in every creamy bite. It’s easy, elegant, and always comforting.

Why You’ll Love This Recipe

I love this recipe for how minimal and timeless it is. There are no fancy steps—just a few staple ingredients blended into a custard that bakes into perfection. The texture is velvety, and the flavor is gently sweet, with a hint of nutmeg that makes it feel warm and nostalgic. It’s a perfect pie for any season, especially when I want something homemade and straightforward that still feels special.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

unbaked pie crust (store-bought or homemade)
eggs
granulated sugar
whole milk
vanilla extract
salt
ground nutmeg
optional: a little butter for brushing the crust edges

directions

1. I preheat the oven to 350°F (175°C).

2. I roll out the pie crust into a 9-inch pie dish, crimping the edges, and set it aside.

3. In a large bowl, I whisk together the eggs, sugar, milk, vanilla, and salt until smooth and well combined.

4. I pour the custard mixture into the unbaked pie crust.

5. I sprinkle a light dusting of nutmeg over the top.

6. I place the pie on the middle oven rack and bake for 45–55 minutes, or until the edges are set and the center jiggles just slightly.

7. I let it cool at room temperature, then chill it in the fridge for at least 2 hours before slicing.

Servings and timing

This recipe serves 8 slices.
Preparation time: 10 minutes
Baking time: 50 minutes
Chilling time: 2 hours
Total time: about 3 hours

Variations

• I sometimes add a touch of cinnamon or allspice for extra warmth.

• For a creamier version, I substitute part of the milk with heavy cream.

• I’ve used brown sugar for a slightly deeper, caramel-like flavor.

• I top it with fresh berries or a dollop of whipped cream when I want to dress it up.

• I occasionally bake it in individual tart shells for mini custard pies.

storage/reheating

I store leftovers covered in the fridge for up to 4 days.
To serve, I enjoy it cold or let it sit at room temperature for a softer texture.
I don’t reheat it, since it’s best served chilled or lightly cool.
I don’t recommend freezing this pie—it can cause the custard to separate and change texture.

FAQs

Why is my custard pie watery?

It may have been overbaked or not chilled long enough. I always look for the center to jiggle slightly, then let it set fully in the fridge.

Can I use low-fat milk?

Yes, but I prefer whole milk for the best creamy texture. Lower-fat versions may make the custard less rich and more watery.

Do I need to blind bake the crust?

No, I pour the custard directly into the raw pie crust. It bakes evenly with the filling without pre-baking.

How do I know when it’s done?

I look for set edges and a center that still has a gentle wobble. It will firm up as it cools.

Can I make this pie ahead of time?

Yes, I often bake it the day before. It holds up beautifully in the fridge and actually slices better when chilled overnight.

Conclusion

Old-Fashioned Custard Pie is a timeless dessert that brings simplicity and comfort to the table. With just a handful of ingredients, I get a creamy, satisfying treat that’s perfect for holidays, family dinners, or quiet weekends. It’s a humble pie, but it never fails to impress with its smooth texture and classic flavor.

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