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)
Instructions
Preheat oven to 350°F (175°C).
Place your unbaked pie crust into a 9-inch pie dish and crimp the edges.Whisk the eggs in a large bowl until well blended (no need to whip—gentle is good).
Add sugar, salt, and vanilla, whisking until smooth.
Slowly whisk in the milk. You want a uniform, silky mixture—no bubbles if you can help it.
Pour the custard into the unbaked pie crust.
Sprinkle nutmeg lightly over the top (this is the signature look ✨).
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.
Cool completely on a wire rack. Custard firms up as it cools.
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)
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.
