🥧 Old-Fashioned Custard Pie
Flaky crust + silky, eggy custard. Perfect dessert for any occasion.
⏱ Time
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Prep: 15 minutes
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Bake: 45–50 minutes
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Total: ~1 hour
🍽 Serves
6–8 slices
🛒 Ingredients
Crust
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1 9-inch pie crust (homemade or store-bought)
Custard Filling
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3 large eggs
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¾ cup granulated sugar
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2 cups whole milk (or cream for richer custard)
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1 tsp vanilla extract
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¼ tsp salt
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¼ tsp nutmeg (optional, for classic flavor)
🔥 Instructions
1. Preheat & prep
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Preheat oven to 350°F (175°C).
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Place pie crust in pie pan, trim edges, and crimp.
2. Make custard
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In a bowl, whisk eggs and sugar until smooth.
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Warm milk slightly (not boiling) and slowly whisk into egg mixture.
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Stir in vanilla, salt, and nutmeg.
3. Assemble
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Pour custard into prepared pie crust.
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Place pie on a baking sheet (to catch spills).
4. Bake
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Bake 45–50 minutes, until custard is set but still slightly jiggly in the center.
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Test by gently shaking the pan — custard should ripple, not slosh.
5. Cool & serve
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Cool to room temperature, then chill 1–2 hours.
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Serve plain or with whipped cream.
❓ Q & A (Old-Fashioned Custard Pie Edition)
Q: Why warm the milk?
A:
To temper the eggs — prevents scrambling and ensures smooth custard.
Q: Can I use cream instead of milk?
A:
Yes, for a richer, silkier custard. Full cream = more decadent texture.
Q: Why does my custard crack?
A:
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Overbaking or rapid cooling causes cracks.
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Slight jiggle in center is perfect; it will set as it cools.
Q: Can I make this sugar-free?
A:
Yes, substitute sugar with monk fruit, erythritol, or your preferred low-carb sweetener.
Q: Can I add flavors?
A:
Yes! Try:
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Lemon or orange zest
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A dash of cinnamon
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A splash of bourbon or rum
Q: Can I make a gluten-free crust?
A:
Absolutely — use almond flour or your favorite gluten-free pie crust.
Q: How do I store leftovers?
A:
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Cover and refrigerate for 3–4 days.
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Best served chilled.
