🥧 Old-Fashioned Egg Custard Pie – Creamy, Classic & Comforting

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Rich, velvety custard in a flaky crust, kissed with vanilla and nutmeg—this traditional pie is simple, satisfying, and straight from Grandma’s kitchen.

🕒 Servings & Timing

  • Yield: 8 slices

  • Prep Time: 10 minutes

  • Cook Time: 50–60 minutes

  • Cool Time: 1 hour minimum

  • Total Time: 1 hour 10 minutes

  • Dietary Tags: Vegetarian | Classic American | Kid-Approved

📝 Ingredients Checklist

  • 1 unbaked 9-inch pie crust (store-bought or homemade)

  • 1 cup granulated sugar

  • 6 large eggs, room temp

  • 2 teaspoons vanilla extract

  • ¼ teaspoon ground nutmeg (plus ⅛ tsp for garnish)

  • 3 cups whole milk, room temp

🔪 Instructions

  1. Preheat oven to 350°F (175°C).

  2. Fit pie crust into a 9-inch dish; set aside.

  3. In a large bowl, whisk sugar and eggs until smooth.

  4. Add vanilla and ¼ tsp nutmeg; whisk to combine.

  5. Slowly pour in milk while whisking to blend well.

  6. Pour custard into pie crust.

  7. Sprinkle remaining nutmeg on top.

  8. Bake for 50–60 minutes, until center is set and a knife comes out clean.

  9. Cool fully before slicing. Chill for best texture.

💡 Quick Tips

  • Room temp eggs and milk help prevent curdling and create a smoother custard.

  • Use a pie shield or foil to protect crust edges from overbaking.

  • Don’t rush the cooling—this custard sets best when fully chilled.

💬 Brief Introduction

There’s something beautifully nostalgic about a classic custard pie—it’s rich without being heavy, and sweet without overwhelming. I first made this when my son asked for “that soft pie from Granny’s house,” and let me tell you, it brought back every memory of family holidays, church picnics, and Sunday dinners. This is a true back-to-basics dessert, and it never goes out of style.

📸 Step-by-Step Guide

🥧 1. Prep the Pie Crust

  • Gently press your unbaked pie crust into a 9-inch dish.
    💡 Tip: Crimp the edges for a rustic, homemade look.

🍳 2. Mix Sugar and Eggs

  • Whisk until light and smooth—this creates a silky texture in the final bake.

🌿 3. Add Flavorings

  • Stir in vanilla and nutmeg.
    💡 Tip: Use fresh ground nutmeg if possible—it’s more aromatic and authentic.

🥛 4. Add Milk Slowly

  • Pour in room-temp milk in a slow stream, whisking constantly to avoid scrambling.
    💡 Tip: This step is crucial—take your time!

🍮 5. Assemble and Bake

  • Pour the custard into the crust and sprinkle with extra nutmeg.

  • Bake 50–60 minutes until set but with a slight jiggle in the center.
    💡 Tip: Use the knife test—insert near the center; if it comes out clean, it’s done.

❄️ 6. Cool and Chill

  • Let pie cool completely at room temp, then chill for an hour or more for best slicing.
    💡 Tip: Serve chilled or at room temperature with whipped cream or fresh berries.

🧂 Ingredient Tips & Substitutions

  • Milk: Whole milk yields the creamiest custard.

    • Swap: Half-and-half for extra richness or almond milk for dairy-sensitive guests (texture may vary).

  • Nutmeg: A signature flavor—don’t skip it!

    • Swap: Cinnamon for a different spice note (use ⅛ tsp).

  • Pie Crust: Store-bought works in a pinch, but I love using my W-W friendly whole wheat crust.

    • Make it crustless? Yes! Pour custard directly into a greased glass dish and reduce bake time by ~10 minutes.

🧁 Serving Ideas & Variations

  • With Toppings:

    • Whipped cream

    • Berries

    • A dusting of powdered sugar

  • Flavor Variations:

    • Add ½ tsp almond extract

    • Fold in ½ cup sweetened coconut

    • Sprinkle top with brown sugar before baking for a brûléed effect

  • Make it Mini:

    • Use a muffin tin and mini pie shells for hand-held treats—reduce bake time to 25–30 minutes.

🗃️ Storage Tips

📦 Refrigeration

  • Store covered in the fridge for up to 4 days.

  • Best enjoyed cold or at room temperature.

❄️ Freezing

  • Freeze slices individually wrapped for up to 2 months.

  • Thaw overnight in the fridge before serving.

📊 Nutrition (Per Slice)

Nutrient Amount
Calories ~270 kcal
Fat ~12g
Carbohydrates ~30g
Protein ~8g
Sugar ~24g
Sodium ~80mg
Cholesterol ~150mg

Tags: Vegetarian | Classic | High-Protein | Holiday-Friendly

❓ Frequently Asked Questions

Q: Why is my custard pie watery?
A: Most likely overbaking or under-mixing. Bake until just set—center should jiggle slightly.

Q: Can I use 2% milk?
A: Yes, but the pie will be slightly less creamy.

Q: How do I prevent crust sogginess?
A: Brush crust with egg white and pre-bake for 5–8 minutes if you want extra insurance.

Q: Can this be made ahead?
A: Absolutely—it’s even better after chilling overnight.

📝 Kristy’s Note

This is my go-to pie for “just one more slice” moments. It’s soothing, simple, and totally timeless. I often pair it with peppermint tea after dinner or bring it to neighborhood potlucks—there are never leftovers. 🥰

🥧 More Classic Pie Recipes

  • W-W Crustless Coconut Pie

  • Greek Yogurt Key Lime Tart

  • No-Bake Pumpkin Mousse Pie

  • Healthy Chocolate Silk Pie

📣 Call to Action

Tried this Egg Custard Pie? I’d love to hear what memories it stirred up for you. Leave a comment below or tag me on Instagram @KristyCooksW-W so I can see your delicious bakes. 💛

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