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Old‑Fashioned Egg Custard Pie

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A classic dessert featuring a velvety, smooth custard filling nestled in a flaky pie crust, with a warm hint of nutmeg for nostalgic flavor.

Ingredients

  • 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)
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg (plus extra for sprinkling)

Instructions

  1. Preheat oven to 450 °F and place the pie shell in a pan. Optionally, par-bake the crust briefly.
  2. In a bowl, whisk eggs lightly. Add sugar, milk, vanilla, salt, and nutmeg. Mix until well-combined.
  3. Pour the custard mixture into the prepared crust.
  4. Bake on the lowest oven rack for 20 minutes at 450 °F.
  5. Reduce oven temperature to 350 °F and continue baking for 10–15 minutes, or until edges are set and the center jiggles slightly.
  6. Cool the pie on a rack to room temperature, then refrigerate for at least 4 hours or overnight until fully set.
  7. Sprinkle with additional nutmeg before serving.

Notes

  • For richer flavor, use part heavy cream instead of all milk.
  • Brush the crust with egg white before filling to prevent sogginess.
  • Use freshly grated nutmeg or add cinnamon for a spiced variation.
  • Best served chilled or at room temperature.

Nutrition

Find it online: https://cookedbysarah.com/old%e2%80%91fashioned-egg-custard-pie/