Description
This classic Old Fashioned Egg Custard Pie combines a delicate, creamy custard filling with a flaky 9-inch pie crust. Infused with vanilla and a hint of nutmeg, this nostalgic dessert is baked to perfection with a smooth, set texture and lightly spiced topping. Perfect served chilled or at room temperature, it offers a comforting taste of traditional Southern baking.
Ingredients
Scale
Pie Crust
- 1 unbaked 9-inch pie crust (store-bought or homemade)
Custard Filling
- 3 large eggs, room temperature
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 cups whole milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg (plus extra for sprinkling)
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Place the unbaked pie crust into a 9-inch pie dish and crimp the edges neatly to create an attractive border. Set the crust aside while you prepare the filling.
- Make the Custard Filling: In a large mixing bowl, whisk together the eggs, sugar, and salt until the mixture becomes smooth and slightly frothy. Gradually pour in the whole milk while continuing to whisk gently. Stir in the vanilla extract and 1/4 teaspoon of ground nutmeg until fully incorporated.
- Assemble the Pie: Carefully pour the prepared custard filling into the prepped pie crust, ensuring it is evenly distributed. Sprinkle a light dusting of extra ground nutmeg on top to enhance the aroma and flavor.
- Bake the Pie: Place the pie in the preheated oven and bake at 400°F (200°C) for 15 minutes. After this initial baking, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes. The custard should be set and a knife inserted in the center should come out clean when done.
- Cool and Serve: Remove the pie from the oven and let it cool on a rack for at least 1 hour. This resting time helps the custard fully set. Once cooled, slice the pie and serve chilled or at room temperature for the best flavor and texture.
Notes
- Use whole milk for the creamiest texture; you can substitute with 2% milk but the custard will be less rich.
- Make sure the eggs are at room temperature to help the custard set evenly.
- Do not overbake, or the custard can become rubbery—bake until just set.
- For a deeper flavor, sprinkle additional nutmeg on the top before serving if desired.
- This pie stores well in the refrigerator for up to 3 days; cover tightly to prevent drying out.
