Old Fashioned Egg Custard Pie
A classic, creamy egg custard pie with a smooth, rich texture and just a hint of nutmeg. This old-fashioned dessert combines simple ingredients for a comforting treat perfect for any occasion. It features a tender, flaky crust and a silky custard filling that chills beautifully. Ideal for those who love timeless, vintage pies.
Ingredients
- 1 9-inch unbaked pie crust
- 1 egg white lightly beaten (for brushing crust)
- 3 whole eggs plus 1 egg yolk beaten
- ¾ cup granulated sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2½ cups whole milk
- ¼ teaspoon ground nutmeg plus extra for sprinkling
Instructions
- Preheat oven to 375°F (190°C).
- Roll out pie crust and fit into a 9-inch pie plate.
- Brush crust with beaten egg white to prevent sogginess.
- Par-bake crust for about 7-8 minutes, then cool on wire rack.
- In a large bowl, whisk eggs, egg yolk, sugar, salt, and vanilla until smooth.
- Gradually whisk in milk until mixture is creamy.
- Pour custard into cooled pie crust and sprinkle nutmeg on top.
- Bake 35-45 minutes until custard is set (knife inserted in center comes out clean).
- Cool on a wire rack, then refrigerate for at least 4 hours before serving.
Notes
- Use store-bought crust for convenience or make your own sweet pastry dough.
- Chilling the pie is essential for the custard to set fully.
- Nutmeg adds classic warmth but can be adjusted to taste.
- If custard appears watery, bake a bit longer until set.
- Serve with whipped cream or fresh berries for extra indulgence.
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