Name: Old Fashioned Egg Custard Pie Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 unbaked 9-inch pie crust; 3 large eggs; 3/4 cup granulated sugar; 1/4 teaspoon salt; 2 cups whole milk; 1 teaspoon vanilla extract; 1/4 teaspoon ground nutmeg

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There’s just something undeniably heartwarming about Old Fashioned Egg Custard Pie. Silky, comforting, and wrapped in a flaky crust, it’s a slice of nostalgia that brings back memories of family gatherings and kitchen table conversations. With its rich, creamy custard topped with a whisper of nutmeg, this classic dessert is simplicity perfected—each bite manages to taste both familiar and a little bit special. If you’re seeking a showstopper that’s low on fuss but big on flavor, this timeless treat is as delightful as it is dependable.

Old Fashioned Egg Custard Pie Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Old Fashioned Egg Custard Pie is in its simplicity—just a handful of pantry basics combine to create a luxurious, melt-in-your-mouth dessert. Each ingredient plays a crucial role in texture, flavor, or that perfectly golden color.

Unbaked 9-inch pie crust: This is the flaky vessel that holds all that silky custard, so use your favorite store-bought or homemade recipe for the best results.
3 large eggs: Eggs lend the rich, smooth texture and help the custard set perfectly.
3/4 cup granulated sugar: Provides just the right amount of sweetness without overwhelming the delicate flavors.
1/4 teaspoon salt: A pinch balances the sweetness and makes the flavors pop.
2 cups whole milk: Whole milk creates that lush, creamy consistency—avoid low-fat versions for best results.
1 teaspoon vanilla extract: Adds warmth and depth, bringing all the other flavors together harmoniously.
1/4 teaspoon ground nutmeg: A sprinkle on top delivers a fragrant, slightly spicy finish that’s signature for this pie.

How to Make Old Fashioned Egg Custard Pie

Step 1: Prepare the Pie Crust

Start by preheating your oven to 350°F. Line a 9-inch pie pan with your unbaked pie crust, pressing it firmly into the edges and crimping the rim for that classic, rustic look. This provides the sturdy foundation for your luscious custard.

Step 2: Mix the Custard Base

In a medium bowl, whisk together the eggs, granulated sugar, and salt. This not only dissolves the sugar but also creates a smooth base so your custard bakes up without any graininess. Take your time and make sure the mixture is fully combined.

Step 3: Warm the Milk

Pour the whole milk into a saucepan and gently warm it over medium-low heat until it’s just barely steaming. You want it warm, not boiling—think cozy bathwater temperature. This helps everything combine more smoothly (and helps you avoid scrambled eggs later).

Step 4: Temper the Egg Mixture

Slowly pour the warm milk into your egg mixture, whisking constantly. Add the milk a little at a time to gradually bring up the temperature of the eggs. This gentle process, called tempering, is the secret to a creamy, lump-free custard.

Step 5: Add the Vanilla

Once all the milk is incorporated, stir in the vanilla extract. Give it a good mix—you’ll see the custard base take on a rich golden hue and those wonderful vanilla aromas come to life.

Step 6: Fill and Flavor

For an ultra-smooth texture, strain the custard through a fine-mesh sieve into a bowl, then pour it into your prepared pie crust. Sprinkle the top with ground nutmeg for that signature flavor and a pretty speckled appearance, setting the stage for classic comfort.

Step 7: Bake the Pie

Carefully move your pie to the center rack of the oven. Bake for 45 to 50 minutes, or until the custard is set around the edges but still has a gentle wobble in the center. It will finish setting as it cools, so don’t worry if it looks a bit jiggly when you first take it out.

Step 8: Cool and Chill

Let your Old Fashioned Egg Custard Pie cool completely at room temperature. Once cool, transfer it to the fridge and let it chill for at least two hours—and yes, it’s worth the wait! Chilling gives you clean slices and that classic custard creaminess.

How to Serve Old Fashioned Egg Custard Pie

Garnishes

This pie is a beauty all on its own, but a light cloud of whipped cream or a scattering of fresh berries turn it into an elegant showpiece. A light dusting of extra nutmeg just before serving gives it a fresh, inviting aroma.

Side Dishes

For a true Southern experience, pair your Old Fashioned Egg Custard Pie with a piping hot cup of coffee or a glass of sweet iced tea. If you’re serving a crowd, offer some fresh fruit salad, or simple butter cookies for a classic dessert spread.

Creative Ways to Present

Take things up a notch by cutting slices into dainty triangles and layering them on a tiered dessert tray alongside mini pastries and seasonal fruits. Or, try serving each slice in a vintage teacup with whipped cream and a sprig of mint for a charming, old-fashioned touch.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Old Fashioned Egg Custard Pie tightly in plastic wrap or aluminum foil, and store it in the refrigerator. It will keep beautifully for up to three days, retaining its silky texture and delicate flavor.

Freezing

Yes, you can freeze slices (or the whole pie) of Old Fashioned Egg Custard Pie! Just wrap pie portions well in plastic wrap and then foil, and freeze for up to two months. Thaw overnight in the fridge before serving for best results.

Reheating

Although this pie is lovely chilled, you can gently warm individual slices in the microwave for 15 to 20 seconds, or reheat the pie (covered) in a 300°F oven for 10–15 minutes. This revives the custard without making it watery.

FAQs

Can I use a store-bought pie crust for Old Fashioned Egg Custard Pie?

Absolutely! A high-quality store-bought crust works wonderfully here and keeps things super simple. Homemade crust is a treat if you have the time, but don’t hesitate to use what’s most convenient.

Why do I have to temper the eggs?

Tempering means slowly warming up the eggs with hot liquid, which prevents them from cooking too quickly and scrambling. This extra step results in a perfectly smooth custard every time.

How do I know when the custard pie is done baking?

Your Old Fashioned Egg Custard Pie is done when the edges are set and the center still jiggles just a bit. Insert a thin knife near the center—it should come out mostly clean, with maybe a little moisture but no liquid custard.

Can I make this pie in advance?

Yes! Old Fashioned Egg Custard Pie is an ideal make-ahead dessert. Simply chill it in the refrigerator until you’re ready to serve. The custard’s flavor and texture actually improve after resting.

What’s the best way to get a smooth custard texture?

Strain your custard before pouring it into the crust for the smoothest texture. Also, keep an eye on your baking time—overbaking can make the custard curdle or become rubbery.

Final Thoughts

There’s something truly magical about bringing a classic like Old Fashioned Egg Custard Pie to the table—it’s comforting, timeless, and guaranteed to win smiles from everyone who tries it. This is one recipe you’ll find yourself returning to again and again, whether for holidays or just a sweet weeknight treat. Give it a whirl, and let the rich, creamy flavor remind you why the classics simply never go out of style.

Old Fashioned Egg Custard Pie Recipe

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4.7 from 6 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the comforting nostalgia of this Old Fashioned Egg Custard Pie, a classic Southern dessert that combines a silky custard filling with a flaky pie crust. Perfect for any occasion, this pie is sure to delight your taste buds with its creamy texture and delicate sweetness.

Ingredients

Scale

Pie Crust:

1 unbaked 9-inch pie crust

Custard Filling:

3 large eggs
3/4 cup granulated sugar
1/4 teaspoon salt
2 cups whole milk
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg

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Instructions

Preheat Oven: Preheat oven to 350°F. Place the unbaked pie crust into a 9-inch pie pan and crimp the edges.
Mix Custard: In a medium bowl, whisk together the eggs, sugar, and salt until smooth.
Warm Milk: In a saucepan over medium-low heat, warm the milk until just barely steaming but not boiling.
Combine Ingredients: Slowly whisk the warm milk into the egg mixture, a little at a time, to temper the eggs. Stir in the vanilla extract.
Fill Pie Crust: Pour the custard filling into the prepared pie crust. Sprinkle the top with ground nutmeg.
Bake: Carefully place the pie on the center rack of the oven and bake for 45–50 minutes, or until the custard is set around the edges but still slightly wobbly in the center.
Cool and Chill: Let cool at room temperature, then chill in the refrigerator for at least 2 hours before serving.