🥧 Classic Old-Fashioned Custard Pie

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Comfort Dessert • Simple Ingredients • Family Favorite

This creamy, silky custard pie is a nostalgic dessert that’s as easy as it is satisfying. Perfect for holidays, potlucks, or a cozy weekend treat!

💬 Short Description

This Old-Fashioned Custard Pie is made with eggs, milk, and vanilla—sweetened just right and baked in a flaky pie crust. It’s smooth, delicate, and topped with a sprinkle of nutmeg for that classic finish. Enjoy it plain, or serve it with a dollop of whipped cream for extra indulgence.

📘 Table of Contents

  • Why You’ll Love This Pie

  • Ingredients Needed

  • Step-by-Step Instructions

  • Storage & Serving Suggestions

  • Tips & FAQs

  • Nutritional Info

  • Author Note

  • More Healthy Desserts

  • Call to Action

🧡 Why You’ll Love This Pie

As a lifelong W-W coach, I love desserts that satisfy without going overboard. This custard pie is naturally portion-friendly, uses simple pantry staples, and can easily be made lighter with a few swaps like reduced-fat milk or low-sugar sweetener. It’s pure comfort in every bite!

🛒 Ingredients Needed

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

  • 3 large eggs, beaten

  • ¾ cup sugar (or try a low-calorie sweetener for a W-W-friendly swap)

  • ¼ tsp salt

  • ½ tsp vanilla extract

  • 2½ cups whole milk (or use 2% or unsweetened almond milk for lighter version)

  • ¼ tsp ground nutmeg

👩‍🍳 How to Make Custard Pie

Step 1: Preheat & Prep

  • Preheat oven to 375°F (190°C).

  • Place pie crust in a 9-inch pie pan, gently pressing into sides. Crimp edges as desired.

Step 2: Make the Custard Filling

  • In a large bowl, whisk together eggs, sugar, and salt until combined and slightly frothy.

  • Stir in vanilla and milk. Mix until smooth.

Step 3: Assemble the Pie

  • Pour the custard mixture into the pie shell.

  • Sprinkle the top evenly with nutmeg for that classic custard look and taste.

Step 4: Bake

  • Bake for 40–45 minutes, or until the custard is set but slightly jiggles in the center.

  • If the crust browns too quickly, cover the edges with foil.

Step 5: Cool & Serve

  • Let cool completely on a wire rack—this helps the custard fully set.

  • Slice and enjoy plain or with a light whipped topping.

🧊 Storage & Serving Suggestions

  • Refrigerate: Store covered in the fridge for up to 3 days.

  • Serve With:

    • A dollop of whipped cream

    • Fresh berries

    • A sprinkle of cinnamon for extra warmth

💡 Tips & FAQs

Can I use non-dairy milk?
Yes! Almond milk, oat milk, or coconut milk all work for a dairy-free option.

Does the crust need to be pre-baked?
Nope! For this recipe, no blind baking is needed.

How do I know when it’s done?
The custard should jiggle gently but not look liquid in the middle. Use the “wobble test!”

🧬 Nutritional Info (per slice, based on 8 servings)

  • Calories: 220

  • Protein: 6g

  • Fat: 12g

  • Carbs: 20g

  • W-W Points: ~6 (varies depending on crust and milk used)

✨ Author Note

Custard pie is one of those timeless desserts that brings me back to my grandmother’s kitchen. It’s simple, humble, and always hits the spot—whether it’s a special holiday or just a cozy weeknight.

🥧 More Healthy Desserts

  • Lemon Yogurt Cake (No Flour)

  • 0-Point Strawberry Banana “Ice Cream”

  • Cottage Cheese Banana Bread

📣 Call to Action

Did you bake this Custard Pie?
Tag me @KristyCookRecipes on Instagram! I’d love to see how yours turned out—classic, creative, or with your own twist. 💛🥧

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