Old-Fashioned Custard PieA classic, creamy baked custard pie with a delicate nutmeg topping—simple, nostalgic, and wonderfully comforting.
Ingredients
- 1 unbaked 9-inch pie crust
- 3 large eggs
- ½ cup granulated sugar
- ¼ teaspoon salt
- 2 cups whole milk
- 1 teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
- 1 tablespoon butter, optional
Instructions
- Heat the oven to 400°F (200°C). Place the pie crust in a 9-inch pie plate.
- Whisk the eggs, sugar and salt together until well combined, but don’t whip in lots of air.
- Gradually whisk in the milk and vanilla.
- Pour the custard mixture into the unbaked crust. Sprinkle the nutmeg evenly over the top and dot with butter if using.
- Bake at 400°F for 10 minutes, then reduce the temperature to 350°F (175°C).
- Continue baking for approximately 35–45 minutes, until the edges are set but the center still has a slight jiggle.
- Remove from the oven and let the pie cool completely before slicing. The custard will continue to firm as it cools.
Grandma’s-style tip
For the smoothest custard, don’t overbake it. If the center has a gentle wobble when you take the pie from the oven, that’s usually just right. Overbaking can make the custard watery or give it a rubbery texture.
Serve at room temperature or chilled, with a little whipped cream if desired.
