Old-Fashioned Custard Pie

🥧 Old-Fashioned Custard Pie

A timeless, velvety-smooth custard in a flaky crust—just like Grandma used to make! This simple, comforting dessert lets the pure flavors of eggs, milk, and vanilla shine.

📝 Ingredients

For the Crust:

• 1 9-inch unbaked pie crust (homemade or store-bought)

• 1 tbsp sugar (for sprinkling)

For the Custard Filling:

• 4 large eggs

• ½ cup (100g) granulated sugar

• ¼ tsp salt

• 1 tsp vanilla extract

• ½ tsp nutmeg (plus extra for dusting)

• 2 ½ cups (600ml) whole milk, warmed

👵🏻 Step-by-Step Instructions

1️⃣ Prep the Crust

• Preheat oven to 425°F (220°C)

• Fit pie crust into 9″ pie plate, crimp edges

• Prick bottom with fork, line with parchment, and fill with pie weights/dried beans

• Blind bake for 10 minutes, remove weights, bake 2 more minutes

• Sprinkle hot crust with 1 tbsp sugar (creates a barrier against sogginess)

2️⃣ Make the Custard

• In a bowl, whisk:

  • Eggs

  • Sugar

  • Salt

  • Vanilla

  • Nutmeg

• Gradually whisk in warm milk (to prevent curdling)

3️⃣ Bake to Perfection

• Pour custard into warm crust (this prevents a tough bottom)

• Bake at 425°F (220°C) for 15 mins

• Reduce heat to 350°F (175°C), bake 25-30 mins until set (center should jiggle slightly)

• Cool completely on wire rack (custard will firm up as it cools)

4️⃣ Serve

• Dust with fresh nutmeg

• Chill 2 hours for clean slices

💡 Pro Tips

✔ No weeping: Avoid overbaking—custard continues to cook after removal
✔ Smoother texture: Strain custard through sieve before baking
✔ Rich variation: Substitute ½ cup milk with heavy cream

🕰️ Why This Recipe Stands the Test of Time

🍽️ Serving Suggestions

• Classic: Plain or with whipped cream

• Summer twist: Top with fresh berries

• Decadent: Drizzle with caramel sauce

Storage: Refrigerate up to 3 days (cover loosely with foil)

“The simple magic of eggs and milk transformed into something greater than the sum of its parts.”

Troubleshooting: If edges brown too fast, cover with foil ring during baking.