Old-Fashioned Custard Pie

Why You’ll Love Old-Fashioned Custard Pie

This Old-Fashioned Custard Pie is a comforting classic that brings back memories of grandma’s kitchen. It’s made with simple pantry staples eggs, sugar, milk, and a hint of nutmeg baked into a flaky crust. Its creamy, lightly spiced filling is sweet without being overwhelming, and it sets to the perfect silky consistency. It’s nostalgic, crowd-pleasing, and surprisingly easy to make!

Pure Comfort, The Old-Fashioned Custard Pie

Few desserts are as comforting as a slice of Old-Fashioned Custard Pie. Whether it’s the golden flaky crust or the smooth, delicate filling, every bite delivers that warm, made-with-love feeling. It’s the kind of dessert that pairs beautifully with a cup of tea or coffee, enjoyed slowly on a quiet afternoon.

Old-Fashioned Custard Pie Ingredients

• 1 pastry for 9-inch pie crust (homemade or store-bought)
• 4 large eggs
• ½ cup granulated sugar
• 2½ cups whole milk
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ¼ teaspoon ground nutmeg

What You Need for Your Old-Fashioned Custard Pie

• Mixing bowl
• Whisk
• Measuring spoons and cups
• 9-inch pie plate
• Oven
• Aluminum foil (optional for crust edges)

Time to Cook the Old-Fashioned Custard Pie

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Cooling Time: 4 hours (refrigeration recommended)
• Total Time: 4 hours 55 minutes
• Servings: 8 slices

Old-Fashioned Custard Pie Step-by-Step Instructions

1. Prepare the Crust

Move your oven rack to the lowest position and preheat the oven to 450°F (232°C). Place the pie crust into a 9-inch pie plate and set aside.

2. Make the Custard

In a medium-sized bowl, lightly beat the eggs. Whisk in sugar, milk, vanilla, salt, and nutmeg until well combined.

3. Fill and Bake

Pour the custard mixture into the prepared crust. Carefully transfer to the oven. Bake at 450°F for 20 minutes. Then reduce the oven temperature to 350°F (177°C) and continue baking for another 10–15 minutes. The pie is done when a knife inserted halfway between the center and edge comes out clean.

4. Cool and Chill

Let the pie cool at room temperature for 1 hour, then refrigerate for at least 3 additional hours. This helps the custard set properly and enhances the flavor.

Make It Perfect

• Use room-temperature eggs and milk to help the custard blend smoothly.
• Don’t overbake! Custard should jiggle slightly when done.
• If the crust edges start to brown too quickly, cover them with aluminum foil.

Mix It Up

• Add a pinch of cinnamon with the nutmeg for a spiced twist.
• Try using evaporated milk for a denser, richer texture.
• Top with fresh whipped cream, caramel drizzle, or berries.

Perfect Partners

• Serve with hot tea, coffee, or spiced apple cider.
• Fresh berries or stewed fruit on the side.
• Pair with vanilla ice cream for an extra treat.

Busy Day Hero

This pie is an ideal make-ahead dessert. You can bake it the night before an event, refrigerate it overnight, and it will be ready to serve the next day no fuss, just slice and enjoy!

Work Ahead

The custard mixture can be prepared a few hours in advance and stored in the fridge. Pour it into the crust and bake when ready. You can also blind-bake the pie crust earlier in the day to save time.

Save Some OF Old-Fashioned Custard Pie For Later

• Store in the refrigerator, tightly covered, for up to 3 days.
• Freeze whole or by the slice for up to 3 months. Thaw overnight in the fridge.
• Always allow leftovers to fully cool before storing.

Everyone’s Happy

Even picky eaters tend to enjoy this pie’s light texture and subtly sweet flavor. It’s a great dessert to please guests without being too rich or complicated.

Good For You Too

Custard pie offers a modest balance of protein and calcium from the milk and eggs. While it’s definitely a treat, it’s not as heavy or sugary as many modern desserts making it a nostalgic but sensible indulgence.

Easy Clean Up

With only one bowl and a whisk required to make the filling, this dessert is delightfully low-mess. Lining your oven rack with foil can help catch any spills during baking.

Switch It Up

• Make mini custard pies using muffin tins and pre-cut crust circles.
• Use coconut milk or oat milk for a dairy-free version.
• Add orange or lemon zest for a citrusy touch.

Simply Perfect

There’s a reason Old-Fashioned Custard Pie has stood the test of time. With its smooth filling, simple ingredients, and golden crust, this pie is a perfect reminder that some of the best desserts are also the most straightforward.

Frequently Asked Questions About Old-Fashioned Custard Pie

1. Can I use a store-bought crust?

Absolutely! Store-bought pie crusts are a great time-saver and work wonderfully with this recipe. They’re especially helpful if you’re baking for the first time or just want to cut down on prep. While homemade crusts tend to have more buttery flavor and flakiness, a high-quality pre-made crust will still give you a delicious, golden base for your Old-Fashioned Custard Pie. Just remember to check if the crust requires blind baking — some store-bought options do, some don’t.

2. Can I make this dairy-free?

Yes, you can! Many people have made Old-Fashioned Custard Pie using unsweetened non-dairy milk like almond, soy, or oat milk. Oat milk works especially well because of its naturally creamy texture. The custard may be slightly less rich than the traditional whole milk version, and it might take a little longer to set, but the results are still smooth and satisfying. Just avoid flavored or sweetened varieties — they may change the taste of your pie.

3. Why is my custard pie watery?

This is a common issue, and there are two likely reasons:

1. The custard wasn’t mixed well enough. If the eggs and milk aren’t properly combined, the custard won’t bake evenly.
2. The pie was underbaked. If you pull the pie out of the oven too early, the center may not have had time to set properly.

To avoid this, always mix your custard gently but thoroughly until everything is fully incorporated. Bake until the edges are firm and a knife inserted near the center comes out clean. Remember — the custard will continue to firm up as it cools!

4. Do I have to refrigerate the pie?

Yes, refrigeration is essential. Once the pie has cooled at room temperature for about an hour, it should be transferred to the fridge. Chilling helps the custard set completely, giving it that smooth, creamy texture we all love. Plus, because custard contains milk and eggs, it’s safer to store it in the fridge to keep it fresh. It can last for 3 to 4 days if covered properly.

5. Can I freeze it?

Definitely! Old-Fashioned Custard Pie freezes beautifully if done right. Allow the pie to cool completely after baking, then wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. You can freeze the entire pie or individual slices. It’ll keep well in the freezer for up to 3 months. When you’re ready to enjoy it, move it to the refrigerator and let it thaw overnight. Don’t thaw it at room temperature, as that could make the texture uneven.

6. What can I serve it with?

There are so many tasty ways to serve Old-Fashioned Custard Pie:

• Fresh berries like raspberries, blueberries, or sliced strawberries for a fruity contrast
• A dollop of homemade whipped cream for extra creaminess
• Light caramel drizzle or maple syrup for a sweet touch
• A sprinkle of cinnamon or nutmeg for extra spice
• A scoop of vanilla ice cream if you want to go all out

Conclusion

Sweet, smooth, and beautifully nostalgic, Old-Fashioned Custard Pie is the kind of dessert that connects generations. Whether you’re recreating a beloved family recipe or trying it for the first time, this classic never disappoints. It’s easy to make, perfect for any occasion, and guaranteed to leave everyone asking for seconds.

Happy cooking with Rita chef ❤️!

Old-Fashioned Custard Pie

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• Author: Mouny
• Total Time: 55 minutes
• Yield: 1 pie (8 slices)

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Description

This Old-Fashioned Custard Pie is a creamy, silky classic with a lightly spiced custard filling baked in a golden flaky crust. Simple, nostalgic, and utterly comforting just like grandma used to make.

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Ingredients

For the Custard Pie:

Pastry for one 9-inch pie crust (store-bought or homemade)

4 large eggs

½ cup granulated sugar

2½ cups whole milk

1 teaspoon vanilla extract

½ teaspoon salt

¼ teaspoon ground nutmeg

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Instructions

Preheat oven to 450°F (232°C) and place oven rack on the lowest level.

Line a 9-inch pie plate with your pie crust and flute the edges if desired. Set aside.

In a mixing bowl, lightly beat the eggs. Add sugar, milk, vanilla, salt, and mix until fully combined. Do not overbeat.

Pour the custard mixture into the pie crust. Sprinkle nutmeg over the top.

Bake at 450°F for 20 minutes. Then reduce temperature to 350°F (177°C) and bake an additional 10–15 minutes until a knife inserted near the center comes out clean.

Let cool at room temperature for 1 hour, then refrigerate for at least 3 hours before slicing.

Notes

·       To avoid a soggy crust, you may blind bake the crust for 10 minutes before adding filling.

·       Avoid overmixing eggs to prevent foamy or rubbery texture.

·       Best served chilled, but also delicious slightly warmed.

·       Stores well in the fridge for 3–4 days or can be frozen for up to 3 months.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 230 kcal
• Sugar: 16g
• Sodium: 298mg
• Fat: 11g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0.01g
• Carbohydrates: 27g
• Fiber: 1g
• Protein: 7g
• Cholesterol: 102mg

Keywords: Old-Fashioned Custard Pie, custard recipe, vintage pie, classic dessert