Old-Fashioned Custard Pie Recipe!

Old-Fashioned Custard Pie Recipe

Ingredients

• For the Pie Crust:

  • 1 1/4 cups all-purpose flour

  • 1/2 tsp salt

  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes

  • 2-4 tbsp ice water (more if needed)

• For the Custard Filling:

  • 3 large eggs

  • 1 1/2 cups whole milk (or half-and-half for a richer filling)

  • 3/4 cup granulated sugar

  • 1 tsp vanilla extract

  • 1/4 tsp ground cinnamon

  • 1/4 tsp ground nutmeg

  • Pinch of salt

Instructions

1. Prepare the Pie Crust:

• Make the Dough: In a food processor or mixing bowl, combine the flour and salt. Add the cold butter and pulse (or cut with a pastry cutter) until the mixture resembles coarse crumbs.

• Add Ice Water: Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Be careful not to add too much water — it should be just enough to form the dough.

• Chill: Turn the dough out onto a piece of plastic wrap, shape it into a disc, and refrigerate for at least 30 minutes.

• Roll out the dough: Once chilled, roll out the dough on a lightly floured surface to fit a 9-inch pie pan. Transfer the dough into the pan and trim any excess edges.

• Chill Again: Place the pie crust back in the fridge while you prepare the custard filling.

2. Make the Custard Filling:

• Whisk Eggs: In a mixing bowl, whisk the eggs until smooth and lightly beaten.

• Combine Milk and Sugar: In a separate bowl, combine the milk (or half-and-half), granulated sugar, cinnamon, nutmeg, and a pinch of salt. Stir until the sugar dissolves.

• Add Vanilla: Add the vanilla extract to the milk mixture.

• Combine with Eggs: Slowly pour the milk mixture into the eggs, whisking constantly to prevent the eggs from curdling.

3. Assemble the Pie:

• Pour the Custard: Pour the custard filling into the prepared pie crust.

• Bake: Bake in a preheated oven at 375°F (190°C) for 45-50 minutes, or until the center is just set. The custard will continue to firm up as it cools. You can test doneness by gently shaking the pie; the center should not jiggle too much.

• Cool: Allow the pie to cool completely on a wire rack before serving, as it will set further as it cools.

4. Serve:

• Top with a dollop of whipped cream or a sprinkle of cinnamon if desired. Slice and enjoy!

Frequently Asked Questions (Q/A)

Q: Can I use a store-bought pie crust?

• A: Yes, you can! If you prefer convenience, store-bought pie crusts work just fine. Just ensure it’s thawed properly before using, and proceed with the filling as instructed.

Q: Can I make this pie ahead of time?

• A: Yes, you can make the pie up to 1-2 days ahead of time. Let it cool completely, cover it with plastic wrap or foil, and refrigerate. Allow it to come to room temperature or warm slightly before serving.

Q: What should I do if the pie crust edges start to over-brown during baking?

• A: You can cover the edges with aluminum foil or a pie shield for the last 15-20 minutes of baking to prevent them from getting too dark.

Q: Can I substitute the milk with something else?

• A: You can use heavy cream, half-and-half, or even a dairy-free alternative like almond milk or oat milk. If using a dairy-free option, make sure it’s unsweetened and unflavored for the best results.

Q: Can I add a topping to this pie?

• A: Yes! A dollop of freshly whipped cream or a sprinkle of ground cinnamon or nutmeg is traditional. You could also try caramel sauce, a fruit compote, or even some crushed nuts for added texture.

Q: How do I know when the custard is done?

• A: The pie is done when the center is set but still slightly jiggly (not liquidy). You can also insert a knife or toothpick into the center, and it should come out clean.

Q: Can I freeze this pie?

• A: Yes, you can freeze the pie. Let it cool completely, then wrap it tightly in plastic wrap and foil. It can be frozen for up to 1-2 months. To serve, let it thaw in the refrigerator for several hours or overnight.