Easy Old Fashioned Custard Pie recipe n"01 -

A perfect Old Fashioned Custard Pie is one of life’s simple yet extraordinary pleasures—velvety smooth, delicately sweet, and kissed with vanilla and nutmeg. This treasured family recipe transforms basic pantry staples into a dessert that will transport you straight to grandma’s kitchen.

Table of Contents | old fashioned custard pie

The Magic of Traditional Egg Custard Pie

There’s something almost magical about how just a handful of humble ingredients—eggs, milk, cream, sugar, and vanilla—can create something so luxuriously silky. Long before complicated desserts with trendy ingredients took over our social media feeds, custard pie was the dessert that families gathered around, forks in hand, smiles on faces.

My grandmother Helen would make this egg custard pie for Sunday dinners, and the recipe card I have—stained with vanilla and worn at the edges—is one of my most cherished possessions. “The secret,” she always said, “is patience and respect for the ingredients.” She meant using farm-fresh eggs with vibrant golden yolks and taking your time with the process.

Why This Custard Pie Recipe Stands Above the Rest

While many custard pie recipes exist online, this version has been refined through four generations of bakers in my family. What makes it exceptional is the perfect ratio of cream to milk and the method of partially pre-baking the crust to ensure it remains flaky rather than soggy.

Unlike many modern recipes that cut corners, this authentic approach honors tradition while making the process approachable for today’s home bakers. The result is a custard with the perfect consistency—firm enough to slice cleanly but still quiveringly tender on the fork.

How to Make Perfect Old Fashioned Custard Pie

Prepare your crust by brushing with egg white and pre-baking for 7 minutes at 375°F, creating a moisture barrier that keeps the crust crisp.
Gently whisk the eggs, sugar, salt, and vanilla until just combined—overmixing incorporates too much air.
Warm the cream and milk to room temperature before slowly incorporating into the egg mixture.
Strain the custard through a fine-mesh sieve to ensure silky smoothness.
Pour into the crust while it’s already positioned in the oven to prevent spills.
Dust with freshly grated nutmeg before baking until the center is just set but still has a slight wobble.
Cool completely before refrigerating for at least 4 hours or overnight.

Grandma’s Secrets for the Ultimate Egg Custard Pie

Use room temperature ingredients for the smoothest texture—cold eggs can create lumps in your custard.
Never skip the straining step—it removes any tiny egg bits that might affect the silky finish.
Bake at the right temperature—too hot and the custard will curdle; too cool and it won’t set properly.
The wobble test is more reliable than a knife test—when you gently shake the pie, the center 2-3 inches should jiggle slightly.
Always chill completely before serving—at least 4 hours, but preferably overnight for the most divine texture and clean slices.

Frequently Asked Questions About | old fashioned custard pie

Can I make custard pie without heavy cream? While cream creates the richest texture, you can substitute whole milk—the result will be less luxurious but still delicious.

Why did my custard pie crack on top? Cracking usually indicates overbaking. Remember that custard continues to set as it cools, so remove it from the oven while the center still has a gentle wobble.

Can I make custard pie in advance? Absolutely! This pie actually improves with 24 hours of refrigeration, making it perfect for holiday planning.

How do I know when custard pie is done? The perfect custard pie will have set edges with a 2-3 inch center area that jiggles slightly like gelatin when gently shaken. A knife inserted 1 inch from the edge should come out clean.

More Classic Pie Recipes You’ll Treasure | old fashioned custard pie

Heirloom Buttermilk Pie with Vanilla Bean
Southern Sweet Potato Pie with Brown Butter
Classic Chess Pie with Cornmeal Crust
Silky Chocolate Cream Pie
Caramel Apple Custard Pie

Now let’s get to the complete recipe for this treasured Old Fashioned Custard Pie that has delighted my family for generations—and will soon become a favorite in your home too!

Old Fashioned Custard Pie Recipe

A silky-smooth, perfectly balanced egg custard pie with a hint of nutmeg and vanilla—a timeless dessert that never disappoints.

Prep Time: 20 minutes
Cook Time: 45 minutes
Chilling Time: 4 hours
Total Time: 5 hours 5 minutes
Servings: 8
Calories: 385 kcal
Author: Emma Davis

Ingredients | old fashioned custard pie

1 unbaked 9-inch pie crust (homemade or high-quality store-bought)
4 large eggs, at room temperature
3/4 cup granulated sugar
1/4 teaspoon fine sea salt
1 1/2 teaspoons pure vanilla extract
1 cup heavy cream, at room temperature
1 1/2 cups whole milk, at room temperature
1/4 teaspoon freshly grated nutmeg, plus more for garnish

Instructions | old fashioned custard pie

Place a rack in the middle position and preheat your oven to 375°F (190°C).
Separate one egg, placing the white in a small bowl and adding the yolk to a large mixing bowl.
Using a pastry brush, coat the bottom and sides of your pie crust with a thin layer of the egg white to create a moisture barrier.
Place the crust on a baking sheet and pre-bake for 7-8 minutes until just beginning to set but not brown. Remove and let cool for 10 minutes. Reduce oven temperature to 350°F (175°C).
Add the remaining 3 whole eggs plus any remaining egg white to your large mixing bowl with the reserved yolk.
Whisk the eggs gently until just combined—avoid creating foam or bubbles.
Add sugar, salt, and vanilla to the eggs and whisk until just incorporated.
Slowly add the cream and milk to the egg mixture, whisking gently as you pour.
Pour the custard mixture through a fine-mesh strainer into another bowl to ensure perfect smoothness.
Place your pie crust (still on the baking sheet) on the oven rack, pulled out halfway.
Carefully pour the strained custard into the crust, then sprinkle the nutmeg evenly over the top.
Gently push the rack back into the oven and bake for 40-45 minutes, or until the edges are set but the center 2-3 inches still wobbles slightly when gently shaken.
Cool completely on a wire rack, then refrigerate for at least 4 hours or ideally overnight.
Serve chilled, optionally garnished with a dollop of lightly sweetened whipped cream and an extra dusting of freshly grated nutmeg.

Notes | old fashioned custard pie

Temperature matters: For the silkiest custard, ensure all ingredients are at room temperature before mixing.
The wobble test: The proper doneness test is a slight jiggle in the center—a knife test may leave a crack in your beautiful custard.
Straining is non-negotiable: This step removes any tiny bits of cooked egg and ensures a perfectly smooth texture.
Chill thoroughly: This pie needs proper chilling time to develop its flavor and texture fully.
Storage: Custard pie will keep, covered, in the refrigerator for up to 3 days.

Nutrition Information | old fashioned custard pie

Nutritional information is an estimate only and may vary based on specific ingredients used.

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Easy Old Fashioned Custard Pie recipe n”01