Old-Fashioned Custard Pie – A Timeless, Creamy Classic
Introduction
This Old-Fashioned Custard Pie is pure nostalgia in a crust—silky smooth, delicately sweet, and baked to golden perfection. With its velvety filling and hint of nutmeg, it’s a humble yet heavenly dessert that’s been loved for generations.
Origin & Tradition
Custard pies date back to medieval Europe, where eggs and milk were staple ingredients. Early American settlers adapted the recipe, making it a comfort-food icon at church suppers and family gatherings. Its simplicity is its brilliance!
🥧 Ingredients
For the Filling:
- 3 large eggs
- ½ cup (100g) sugar
- ¼ tsp salt
- 2 cups (480ml) whole milk
- 1 cup (240ml) heavy cream
- 1 tsp vanilla extract
- ½ tsp ground nutmeg (plus extra for dusting)
For the Crust:
- 1 unbaked 9-inch pie crust (homemade or store-bought)
👩🍳 Step-by-Step Instructions
1️⃣ Prep & Preheat (10 mins)
- Preheat oven to 350°F (175°C).
- Roll out pie crust and fit into a 9-inch pie dish. Crimp edges.
2️⃣ Make the Custard (5 mins)
- Whisk eggs, sugar, and salt until smooth.
- Gradually stir in milk, cream, and vanilla.
3️⃣ Bake to Perfection (45-50 mins)
- Pour filling into crust. Sprinkle with nutmeg.
- Bake until center jiggles slightly (like Jell-O).
- Cool completely before slicing (patience is key!).
💡 Pro Tips
✔ Blind bake the crust (10 mins with weights) for extra crispness.
✔ Use room-temperature ingredients to prevent curdling.
✔ Test doneness with a knife—it should come out clean near the edge.
🍽 Serving Suggestions
- Chilled with fresh berries
- Warm with caramel drizzle
- Brunch-style with whipped cream
📊 Nutrition (Per Slice)
- Calories: 280
- Protein: 6g
- Carbs: 25g
- Fat: 17g
🔄 Twists to Try
- Coconut custard: Swap 1 cup milk for coconut milk
- Maple custard: Replace sugar with maple syrup
- Chocolate dusting: Swap nutmeg for cocoa powder
✨ Why It’s a Keeper
This pie is comfort in every bite—creamy, unpretentious, and deeply satisfying. Perfect for holidays or “just because” days!
“Tastes like Grandma’s kitchen… if Grandma had a secret pastry chef!” 😉