Old School Egg Custard Pie is a dessert that embodies simplicity and nostalgia. This creamy, smooth, and lightly sweetened pie features a luscious custard filling baked into a flaky golden crust. With just a handful of pantry staples, this recipe comes together effortlessly, delivering a treat that’s perfect for holidays, family gatherings, or an afternoon indulgence. Its silky texture and delicate vanilla flavor will transport you back to the comfort of grandma’s kitchen.
Ingredients
- 1 unbaked pie crust (store-bought or homemade, 9-inch/23cm)
- 3 large eggs
- 1 cup (200g) granulated sugar
- 2 cups (480ml) whole milk
- 1 tsp vanilla extract
- ½ tsp ground nutmeg
- Pinch of salt
Directions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish, crimping the edges as desired. - Whisk the Filling:
In a medium-sized bowl, whisk together the eggs and sugar until smooth. Gradually add the milk, vanilla extract, nutmeg, and salt, mixing until well combined. - Pour into the Crust:
Carefully pour the custard mixture into the prepared pie crust. - Bake:
Place the pie dish on the center rack of the oven and bake for 45-55 minutes, or until the custard is set but still slightly jiggly in the center. A knife inserted near the center should come out clean. - Cool:
Remove the pie from the oven and let it cool completely at room temperature. For the best texture, chill the pie in the refrigerator for at least 2 hours before serving. - Serve:
Slice and serve plain or topped with a dollop of whipped cream.
Notes
- Make Ahead: Egg custard pie can be made a day in advance and stored in the refrigerator.
- Crust Options: For added flavor, use a graham cracker crust or sprinkle a little cinnamon over the crust before baking.
- Custard Tips: Avoid overbaking to keep the custard smooth and creamy. Slight wobble in the center is perfect as it will set while cooling.
- Nutmeg Alternative: If nutmeg isn’t your favorite, substitute with a light sprinkle of ground cinnamon.
This Old School Egg Custard Pie is the essence of simplicity and tradition—a true Southern gem that never goes out of style!
Old School Egg Custard Pie is a dessert that embodies simplicity and nostalgia. This creamy, smooth, and lightly sweetened pie features a luscious custard filling baked into a flaky golden crust. With just a handful of pantry staples, this recipe comes together effortlessly, delivering a treat that’s perfect for holidays, family gatherings, or an afternoon indulgence. Its silky texture and delicate vanilla flavor will transport you back to the comfort of grandma’s kitchen.
Ingredients
- 1 unbaked pie crust (store-bought or homemade, 9-inch/23cm)
- 3 large eggs
- 1 cup (200g) granulated sugar
- 2 cups (480ml) whole milk
- 1 tsp vanilla extract
- ½ tsp ground nutmeg
- Pinch of salt
Directions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish, crimping the edges as desired. - Whisk the Filling:
In a medium-sized bowl, whisk together the eggs and sugar until smooth. Gradually add the milk, vanilla extract, nutmeg, and salt, mixing until well combined. - Pour into the Crust:
Carefully pour the custard mixture into the prepared pie crust. - Bake:
Place the pie dish on the center rack of the oven and bake for 45-55 minutes, or until the custard is set but still slightly jiggly in the center. A knife inserted near the center should come out clean. - Cool:
Remove the pie from the oven and let it cool completely at room temperature. For the best texture, chill the pie in the refrigerator for at least 2 hours before serving. - Serve:
Slice and serve plain or topped with a dollop of whipped cream.
Notes
- Make Ahead: Egg custard pie can be made a day in advance and stored in the refrigerator.
- Crust Options: For added flavor, use a graham cracker crust or sprinkle a little cinnamon over the crust before baking.
- Custard Tips: Avoid overbaking to keep the custard smooth and creamy. Slight wobble in the center is perfect as it will set while cooling.
- Nutmeg Alternative: If nutmeg isn’t your favorite, substitute with a light sprinkle of ground cinnamon.
This Old School Egg Custard Pie is the essence of simplicity and tradition—a true Southern gem that never goes out of style!
