Old-Fashioned Custard Pie

Old-Fashioned Custard Pie

Ingredients

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

• 3 large eggs

• ¾ cup granulated sugar

• ½ teaspoon salt

• ½ teaspoon vanilla extract

• 2 ½ cups whole milk (room temp is best)

• ¼ teaspoon ground nutmeg (plus extra for sprinkling)

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Instructions

1. Preheat oven to 350°F (175°C).
   Place your unbaked pie crust into a 9-inch pie dish and crimp the edges.

2. Whisk the eggs in a large bowl until well blended (no need to whip—gentle is good).

3. Add sugar, salt, and vanilla, whisking until smooth.

4. Slowly whisk in the milk. You want a uniform, silky mixture—no bubbles if you can help it.

5. Pour the custard into the unbaked pie crust.

6. Sprinkle nutmeg lightly over the top (this is the signature look ✨).

7. Bake for 45–55 minutes, until the center is just set.

   • It should jiggle slightly in the middle but not slosh.

   • If the crust browns too fast, loosely tent with foil.

8. Cool completely on a wire rack. Custard firms up as it cools.

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How to Serve

• Chill for a classic slice, or serve at room temp.

• Optional upgrades:

  • A dollop of whipped cream

  • A tiny dusting of cinnamon

  • Coffee on the side (mandatory vibe)

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Pro Tips

• Don’t overbake—overbaked custard = scrambled eggs in disguise.

• Whole milk is ideal; lower-fat milk = thinner custard.

• If you want extra richness, swap ½ cup milk for cream.