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Classic Old Fashioned Egg Custard Pie

A close-up, sunlit slice of creamy custard pie with a golden, nutmeg-dusted top, sitting on a white plate.
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A recipe for a traditional, creamy egg custard pie topped with a hint of nutmeg.

Ingredients

Scale
  • 1 (9 inch) unbaked pie crust
  • 4 large eggs
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups whole milk
  • Pinch of ground nutmeg for topping

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C). Place the unbaked pie crust in a 9-inch pie plate.
  2. In a medium bowl, whisk the eggs until they are light yellow.
  3. Add the sugar, salt, and vanilla extract to the eggs. Whisk until combined.
  4. Slowly pour in the milk while continuing to whisk gently. Do not overmix to avoid creating too many air bubbles.
  5. Pour the custard mixture into the unbaked pie crust.
  6. Sprinkle a small pinch of ground nutmeg over the top of the filling.
  7. Bake for 35 to 45 minutes, or until a knife inserted near the center comes out clean. The center should be mostly set but may still have a slight jiggle.
  8. Let the pie cool completely on a wire rack for at least 2 hours before slicing.
  9. Chill the pie for an additional hour before serving for the best texture.

Notes

  • You can use a store-bought or homemade pie crust for this recipe.
  • For a smoother filling, strain the custard mixture through a fine-mesh sieve before pouring it into the crust.
  • If the crust edges start to brown too quickly during baking, cover them loosely with aluminum foil strips.

Nutrition

Find it online: https://flavorzine.com/classic-custard-pie-recipe/