Old-Fashioned Custard Pie Recipe!

Old-Fashioned Custard Pie

Ingredients (1 nine-inch pie)

Pie crust

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

Custard filling

• 3 large eggs

• ¾ cup granulated sugar

• ¼ tsp salt

• 1 tsp vanilla extract

• ¼ tsp nutmeg (plus more for topping)

• 2½ cups whole milk (room temperature)

• Optional: 1 tbsp melted butter (extra richness)

Instructions

1. Preheat oven
   Set oven to 350°F / 175°C.
   Place pie crust in a pie plate and crimp edges.

2. Mix custard
   In a bowl, whisk eggs lightly.
   Add sugar, salt, vanilla, nutmeg, and melted butter (if using).
   Slowly whisk in milk until smooth — don’t overbeat.

3. Fill the crust
   Pour custard mixture into unbaked pie shell.
   Sprinkle a light dusting of nutmeg on top.

4. Bake

   • Bake 45–50 minutes

   • Center should be just set and slightly jiggly

5. Cool
   Remove from oven and cool completely on a rack.
   Custard will firm up as it cools.

How to Know It’s Done

• Knife inserted near center comes out mostly clean

• Center jiggles like gelatin, not liquid

• Internal temp around 170–175°F (77–80°C)

Q & A (Custard Pie Wisdom)

Q: Why room-temperature milk?

A: Prevents the eggs from cooking too fast and keeps the custard smooth.

Q: Why is my custard watery?

A:

• Overbaked

• Oven too hot

• Custard didn’t cool fully before slicing

Q: Why did it crack?

A: Overbaking. Custard hates high heat and long bake times.

Q: Can I blind bake the crust?

A: Traditionally, no. Custard pies bake best with an unbaked shell.

Q: Can I use evaporated milk?

A: Yes — replace milk 1:1 for a slightly richer pie.

Q: How long does custard pie last?

A: Refrigerate up to 3–4 days. Serve chilled or at room temp.

Q: Can I add flavors?

A: Absolutely:

• Cinnamon or cardamom

• Lemon or orange zest

• Splash of bourbon or rum