If ever there was a slice of pure comfort on a plate, it would be Old Fashioned Egg Custard Pie. With its silky, creamy filling and that subtle hint of spice, this Southern dessert is pure nostalgia and simple elegance all in one bite. It’s the kind of pie that brings everyone to the table, turning ordinary moments into sweet memories. Whether you’ve savored it since childhood or are trying it for the very first time, this old-fashioned treat truly stands the test of time.
Ingredients You’ll Need
The beauty of Old Fashioned Egg Custard Pie lies in its handful of classic ingredients—each one simple, yet essential to creating a pie that is rich, silky, and unapologetically delicious. The magic happens in their combination, so here’s what you’ll need and why each belongs in your kitchen.
- 1 unbaked 9-inch pie crust: This is your foundation—store-bought or homemade, just make sure it’s tender and ready to cradle that luscious custard filling.
- 3 large eggs: The star of the show! Eggs give the pie its signature creamy, rich texture and golden color.
- ¾ cup granulated sugar: Perfectly sweetens the custard without overpowering its delicate flavor.
- ½ teaspoon salt: A pinch of salt balances the sweetness and enhances every note in the custard.
- 2½ cups whole milk: Whole milk is essential for that ultra-creamy, traditional texture—don’t skimp on the fat here!
- 1 teaspoon pure vanilla extract: Vanilla brings warmth and depth, rounding out the pie’s old-fashioned charm.
- ¼ teaspoon ground nutmeg (plus extra for topping): Just a whisper of nutmeg provides a classic, lightly spiced aroma that makes each slice irresistible.
How to Make Old Fashioned Egg Custard Pie
Step 1: Prepare Your Oven
Start by setting your oven to 350°F so it’s perfectly preheated by the time your pie is assembled. This ensures the custard cooks gently and evenly—no cracked pies here!
Step 2: Whisk the Eggs, Sugar, and Salt
In a large mixing bowl, add the eggs, sugar, and salt. Grab your trusty whisk and mix everything together until it’s velvety smooth and just a bit frothy. This step not only combines ingredients but also sets the stage for a silky custard.
Step 3: Warm the Milk
Pour your whole milk into a saucepan and gently warm it over medium-low heat. You want it hot but not boiling—think a soothing temperature, just enough to help the sugar dissolve in the next step and to temper the eggs without scrambling them.
Step 4: Temper the Eggs with Warm Milk
Slowly, with one hand pouring and the other whisking, stream the warm milk into your egg mixture. This steady whisking is the key to a smooth custard—no cooked egg bits! Take your time; this patience pays off in every creamy bite.
Step 5: Add Vanilla Extract
Stir in the vanilla extract. It smells incredible and lends that unmistakable old-fashioned flavor to your custard pie, making it all the more inviting.
Step 6: Fill Your Pie Crust
Pour the custard mixture carefully into your unbaked pie crust. For the smoothest texture, you can pour through a fine mesh sieve to catch any tiny bits—this is an optional but worthy extra step for the creamiest results.
Step 7: Add a Nutmeg Sprinkle
Dust the top of your filled pie with a light shower of ground nutmeg. Don’t skip this! That hint of spice is what makes Old Fashioned Egg Custard Pie so irresistible and fragrant.
Step 8: Bake to Perfection
Place your pie on the middle oven rack and bake for 45 to 50 minutes. You’ll know it’s done when the center is just set and a knife inserted near the middle comes out clean. Resist the urge to overbake; a gently set center will continue to firm as it cools.
Step 9: Cool and Chill
Once baked, allow your pie to cool completely at room temperature. Then, pop it in the fridge for at least two hours—Old Fashioned Egg Custard Pie is best served chilled, with time for the flavors to meld and the texture to fully set.
How to Serve Old Fashioned Egg Custard Pie
Garnishes
A final sprinkle of fresh ground nutmeg just before serving gives this pie its signature touch. If you’re feeling fancy, a dollop of whipped cream or a scattering of berries can add a pop of color and flavor, but honestly, this pie shines beautifully all by itself.
Side Dishes
Pair each slice with lightly sweetened fresh berries, a simple fruit compote, or even a scoop of vanilla ice cream if you’re really looking to indulge. A hot cup of coffee or a mug of tea turns your Old Fashioned Egg Custard Pie into the perfect afternoon treat or after-dinner delight.
Creative Ways to Present
For a charming twist, serve individual slices on vintage dessert plates with a dusting of powdered sugar and a mint sprig. If you’re having guests, try baking the custard in mini tart shells for adorable, hand-held pies. Old Fashioned Egg Custard Pie also makes a gorgeous base for parfaits layered with seasonal fruit.
Make Ahead and Storage
Storing Leftovers
Once your pie is fully chilled, cover it tightly with plastic wrap or aluminum foil and keep it in the refrigerator. Old Fashioned Egg Custard Pie keeps beautifully for up to 3 days, making it a wonderful make-ahead dessert for busy weeks and special occasions alike.
Freezing
If you want to savor pie later, you can freeze slices or the whole pie. Wrap well in both plastic wrap and foil, then freeze for up to one month. Thaw slices overnight in the refrigerator before enjoying for best texture and flavor.
Reheating
This pie is at its tastiest when served chilled, but if you’d like to enjoy it slightly warm, pop a slice into the microwave on low power for about 20 seconds. Be careful not to overheat, as the custard can become rubbery if warmed too much.
FAQs
Why did my Old Fashioned Egg Custard Pie have a watery layer on the bottom?
This usually means the pie was either overbaked or not properly chilled before slicing. Make sure to remove the pie from the oven as soon as the center is set, and let it cool and chill thoroughly so the custard sets perfectly.
Can I use skim or low-fat milk instead of whole milk?
Whole milk is key for the creamy texture and rich flavor that makes Old Fashioned Egg Custard Pie so special. While you can use lower fat milk, the pie will be less rich and may not set as well.
Is it possible to make this pie gluten-free?
Absolutely! Simply use your favorite gluten-free pie crust, and follow the rest of the recipe as written. The filling itself is naturally gluten-free.
How do I know when the pie is done baking?
The center should look just set—it will barely jiggle, and a knife inserted near the center should come out clean. Avoid overbaking, as too much time in the oven can cause the custard to separate or become tough.
Can I double the recipe for a crowd?
You can easily double the ingredients and bake two pies at once. Just keep an eye on your oven’s capacity and allow a little extra time for baking if the pies are sharing rack space.
Final Thoughts
Whether it’s your first bake or your hundredth, Old Fashioned Egg Custard Pie is a dessert that brings warmth, comfort, and a little touch of tradition to every table. I hope you give it a try soon—nothing quite compares to that creamy, custardy slice that tastes just like home.
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Old Fashioned Egg Custard Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in a slice of nostalgia with this Old Fashioned Egg Custard Pie recipe. Creamy custard filling in a flaky pie crust, topped with a hint of nutmeg – a classic dessert that never goes out of style.
Ingredients
Pie Crust:
- 1 unbaked 9-inch pie crust
Custard Filling:
- 3 large eggs
- ¾ cup granulated sugar
- ½ teaspoon salt
- 2½ cups whole milk
- 1 teaspoon pure vanilla extract
- ¼ teaspoon ground nutmeg (plus extra for topping)
Instructions
- Preheat Oven: Preheat your oven to 350°F.
- Mix Custard: Whisk eggs, sugar, and salt. Warm milk in a saucepan. Slowly add milk to egg mixture, whisking. Stir in vanilla.
- Fill Pie Crust: Pour custard into pie crust. Sprinkle nutmeg on top.
- Bake: Bake for 45–50 minutes until set. Cool, then refrigerate for 2 hours.
Notes
- For a smoother texture, strain the custard mixture.
- Best served chilled and can be made a day ahead.
- Avoid overbaking to prevent curdling.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 20 g
- Sodium: 210 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 95 mg
