Why You’ll Love This Recipe

This egg custard pie is the perfect combination of rich, creamy filling and a buttery, flaky pie crust. The sweet, lightly spiced custard is baked until just set, creating a melt-in-your-mouth texture that will have you coming back for seconds. It’s simple to make, yet its flavor is incredibly satisfying, offering the perfect balance of sweetness and spice. Plus, it’s versatile enough to serve chilled or at room temperature, making it a great make-ahead dessert for any occasion.

Ingredients

For the Pie Crust:

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

For the Custard Filling:

• 3 large eggs
• 3/4 cup granulated sugar
• 2 cups whole milk
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg (plus extra for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat Oven: Set your oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish and crimp the edges to your liking.
2. Make the Custard: In a bowl, whisk together the eggs and sugar until smooth. Add the milk, vanilla extract, and salt, mixing until fully combined.
3. Fill the Crust: Pour the custard mixture into the unbaked pie crust. Lightly sprinkle the top with ground nutmeg for extra flavor.
4. Bake: Place the pie in the oven and bake for 45-50 minutes, or until the center is just set and slightly wobbly. A knife inserted near the center should come out clean.
5. Cool & Serve: Allow the pie to cool completely before slicing. Serve it at room temperature or chilled for the best flavor and texture.

Servings and Timing

• Servings: 8 slices
• Prep Time: 10 minutes
• Baking Time: 50 minutes
• Total Time: 1 hour

Variations

• Add a twist of flavor: Experiment with different spices such as cinnamon, allspice, or cloves for a unique twist on the classic egg custard pie.
• Mini custard pies: For individual servings, use smaller tart pans or muffin tins and adjust the baking time accordingly (check around 30-35 minutes).
• Coconut egg custard pie: Stir in shredded coconut into the custard mixture for a tropical variation.

Storage/Reheating

• Storage: Store the pie in an airtight container in the refrigerator for up to 3 days. It can also be covered loosely with plastic wrap or foil.
• Reheating: To reheat, cover the pie with foil and warm in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. Alternatively, serve chilled for a refreshing treat.

FAQs

1. Can I use a store-bought pie crust for this recipe?

Yes, a store-bought pie crust works perfectly well for this recipe and saves time. Just make sure it is unbaked before you add the custard filling.

2. Can I freeze egg custard pie?

Yes, you can freeze this pie for up to 2-3 months. Be sure to wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw it in the refrigerator overnight before serving.

3. Can I make this pie without nutmeg?

If you’re not a fan of nutmeg, you can skip it or substitute with cinnamon or even a pinch of ground ginger for a different flavor profile.

4. Is it necessary to cool the pie before serving?

Yes, letting the pie cool completely is important for the custard to set properly. It will also enhance the texture and flavor.

5. Can I use skim milk or almond milk instead of whole milk?

Whole milk is recommended for the richest, creamiest flavor, but you can substitute with skim milk or a non-dairy milk alternative if needed.

6. How do I know when the pie is done baking?

The pie is done when the center is set but slightly wobbly. A knife or toothpick inserted into the center should come out clean.

7. How long should I let the pie cool before serving?

Allow the pie to cool for at least 2 hours for the best texture. You can also refrigerate it for a few hours to enjoy it chilled.

8. Can I add fruit to the custard pie filling?

For a fruity twist, you can add berries like raspberries or blueberries to the pie crust before pouring in the custard. Bake as usual.

9. How long does egg custard pie last in the refrigerator?

Egg custard pie will keep for about 3-4 days in the refrigerator if stored in an airtight container.

10. Can I use a different type of pie crust?

Yes, you can try different types of pie crust, such as graham cracker crust or a gluten-free crust, though the baking times may vary.

Conclusion

This Old-Fashioned Egg Custard Pie is a timeless dessert that’s both simple and satisfying. The creamy custard filling and fragrant nutmeg will transport you back to cozy family meals and holidays. Whether you’re a seasoned baker or just starting out, this recipe is easy to follow and delivers delicious results every time. Enjoy it as a sweet end to any meal, and make sure to savor each slice—because once you try it, you’ll want to keep this recipe on hand forever.