Old-fashioned egg custard pie is a classic, creamy dessert with a smooth, velvety custard filling nestled in a flaky, buttery crust. Lightly sweetened and infused with a hint of vanilla and nutmeg, this timeless treat is simple to make and perfect for any occasion.
Why You’ll Love This Recipe
- Classic & Comforting – A nostalgic dessert with a rich, creamy texture.
- Easy to Make – Simple ingredients and minimal prep time.
- Light & Delicate – Not overly sweet, making it perfect for any time of day.
- Budget-Friendly – Uses basic pantry staples for an affordable homemade treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Pie Crust:
- All-purpose flour
- Unsalted butter, cold and cubed
- Salt
- Ice water
- (Or use a store-bought pie crust for convenience)
For the Custard Filling:
- Eggs
- Whole milk
- Granulated sugar
- Vanilla extract
- Ground nutmeg
- Salt
Directions
Prepare the Pie Crust:
- Make the Dough – In a bowl, mix flour and salt. Cut in butter until the mixture resembles coarse crumbs. Slowly add ice water, mixing until the dough comes together.
- Roll & Fit – Roll out the dough on a floured surface and fit it into a 9-inch pie pan. Trim and crimp the edges.
- Pre-Bake (Optional for a Crispier Crust) – Preheat the oven to 375°F (190°C), prick the crust with a fork, and bake for 10 minutes.
Make the Custard Filling:
- Whisk Eggs & Sugar – In a bowl, whisk together eggs and sugar until smooth.
- Add Milk & Flavorings – Stir in milk, vanilla, nutmeg, and salt, whisking until combined.
- Pour into Crust – Slowly pour the custard mixture into the prepared pie crust.
Bake & Cool:
- Bake – Reduce oven temperature to 350°F (175°C) and bake for 45-50 minutes, or until the center is just set and a knife inserted comes out clean.
- Cool & Serve – Let the pie cool completely before slicing. Serve warm or chilled.
Servings and Timing
- Servings: 8
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Total Time: 1 hour 5 minutes
Variations
- Coconut Custard Pie – Stir in shredded coconut for added texture.
- Spiced Version – Add cinnamon or nutmeg for a warmer flavor.
- Dairy-Free Option – Use coconut milk or almond milk instead of whole milk.
- Extra Creamy – Substitute half the milk with heavy cream for a richer custard.
Storage/Reheating
- Refrigerate – Store covered in the fridge for up to 4 days.
- Freeze – Wrap tightly and freeze for up to 2 months. Thaw in the fridge before serving.
- Reheat – Warm slices in the microwave for 15-20 seconds or enjoy chilled.
FAQs
Can I use a store-bought pie crust?
Yes! A pre-made crust saves time and works just as well.
Why is my custard pie watery?
Overbaking or using low-fat milk can cause curdling. Bake just until set for a smooth texture.
How do I prevent my crust from getting soggy?
Pre-baking (blind baking) the crust helps prevent sogginess.
Can I make this pie ahead of time?
Yes! Make it a day ahead and store it in the fridge for the best texture.
How do I know when the custard is set?
It should be firm around the edges but slightly jiggly in the center. It will firm up as it cools.
Can I use evaporated milk instead of whole milk?
Yes! It creates a slightly richer texture.
Should I use fresh or ground nutmeg?
Freshly grated nutmeg gives the best flavor, but ground nutmeg works fine.
Can I add a meringue topping?
Yes! Top with whipped meringue and broil for a golden finish.
What can I serve with egg custard pie?
A dollop of whipped cream, fresh berries, or a drizzle of caramel sauce pairs beautifully.
Can I make mini custard pies instead?
Yes! Use a muffin tin and bake for 20-25 minutes.
Conclusion
Old-fashioned egg custard pie is a simple, elegant dessert with a smooth, creamy filling and a delicate touch of vanilla and nutmeg. Whether served warm or chilled, this classic pie is sure to impress. Try it today for a nostalgic, homemade treat!
PrintOld-Fashioned Egg Custard Pie Recipe
This Egg Custard Pie is a classic, silky-smooth dessert with a rich, creamy filling and a buttery, flaky crust. Lightly sweetened with hints of vanilla and nutmeg, it’s a nostalgic favorite!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Southern, American
Ingredients
For the Pie Crust (or use store-bought 9-inch pie crust)
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- 3–4 tablespoons ice water
For the Custard Filling:
- 3 large eggs
- ¾ cup granulated sugar
- 2 cups whole milk (or half-and-half for extra richness)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg (plus extra for topping)
Instructions
Prepare the Pie Crust (Skip if Using Pre-Made Crust):
-
Make the Dough:
- In a bowl, whisk together flour and salt.
- Cut in cold butter using a pastry cutter or fork until crumbly.
- Add ice water, 1 tablespoon at a time, mixing until the dough comes together.
- Form into a disk, wrap in plastic, and refrigerate for 30 minutes.
-
Roll Out & Pre-Bake:
- Preheat oven to 375°F (190°C).
- Roll dough into a 12-inch circle and fit it into a 9-inch pie pan.
- Trim edges, flute as desired, and prick the bottom with a fork.
- Line with parchment paper and add pie weights or dried beans.
- Bake for 10 minutes, remove weights, and bake 5 more minutes.
- Reduce oven temperature to 350°F (175°C).
Make the Custard Filling:
-
Whisk the Custard:
- In a bowl, whisk eggs, sugar, vanilla, and salt.
- Heat milk until warm (not boiling), then slowly whisk it into the egg mixture.
-
Fill & Bake:
- Pour the custard into the pre-baked pie shell.
- Sprinkle lightly with ground nutmeg.
- Bake at 350°F for 45-50 minutes, until the center is set but slightly jiggly.
-
Cool & Serve:
- Let cool for 1 hour, then refrigerate for at least 2 hours before slicing.
- Serve chilled or at room temperature.
Notes
- For a richer texture, use half heavy cream and half milk.
- Prevent cracks by baking the pie in a water bath.
- Make it spiced! Add ¼ teaspoon cinnamon for extra warmth.