Old‑Fashioned Egg Custard Pie

I cherish this classic pie for its velvety, smooth custard nestled in a flaky crust—with just the right hint of nutmeg to bring back warm, nostalgic memories.

Why You’ll Love This Recipe

I love how straightforward yet comforting it is—minimal ingredients, easy prep, and that perfect creamy texture. It’s ideal for family dinners or when I want a comforting dessert that isn’t overly sweet.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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

• 4 large eggs

• ½ cup granulated sugar

• 2 ½ cups whole milk (or a mix of milk and cream for richness)

• 1 teaspoon vanilla extract

• ½ teaspoon salt

• ¼ teaspoon ground nutmeg (plus extra for sprinkling)

directions

1. Preheat oven to 450 °F, and place the pie shell in the pan (some recipes recommend par‑baking briefly).

2. In a bowl, whisk eggs lightly. Add sugar, milk, vanilla, salt, and nutmeg until well‑combined.

3. Pour custard into the crust.

4. Bake on the lowest rack for 20 minutes. Lower oven to 350 °F and bake another 10–15 minutes—or until edges set but center still jiggles slightly.

5. Cool on a rack until room temperature, then refrigerate at least 4 hours (or overnight) until fully set. Sprinkle with nutmeg before serving.

Servings and timing

Yields: 8 slices
Prep time: ~20 minutes
Bake time: ~35 minutes (plus initial 20 minutes at high heat)
Cooling/Chill time: at least 4 hours (up to overnight)

Variations

• For a richer custard, I substitute part of the milk with heavy cream.

• I brush the par‑baked crust with egg white to prevent sogginess.

• Sometimes I use fresh grated nutmeg or add a pinch of cinnamon for extra warmth.

storage/reheating

I refrigerate leftovers in an airtight container; it stays good for 3–4 days. To serve, I let slices warm at room temp for 10 minutes or gently microwave for 15 seconds—it’s best enjoyed slightly chilled or at room temp.

FAQs

What’s the best way to tell when it’s done?

The edges should be set while the center slightly jiggles—like gentle Jell‑O. It will fully set after chilling.

Can I prep in advance?

Yes—I often bake it the day before. After cooling, I wrap it and refrigerate; the custard firms beautifully overnight.

Why did my crust get soggy?

This can happen if I don’t par‑bake or skip the egg‑white brush. That barrier helps keep the crust crisp.

My custard was watery—what went wrong?

It likely needed more baking time, or the mixture wasn’t fully whisked. I make sure it’s well-mixed and baked until it passes the jiggle test.

Can I freeze the pie?

Yes—after chilling completely, I wrap it tightly and freeze for up to 3 months. I thaw it in the fridge overnight before serving.

Conclusion

I find this Old‑Fashioned Egg Custard Pie endlessly comforting—simple ingredients, rich texture, and that familiar flavor make it a dessert I return to again and again. Whether served warm or chilled, it’s a slice of nostalgia that always delights.