Old‑Fashioned Egg Custard Pie

Why You’ll Love This Recipe

• Ultra-simple ingredients and steps—nothing fussy
• Comforting, creamy texture similar to pumpkin pie
• Ideal make‑ahead dessert that tastes even better chilled
• Easy to customize with coconut, lemon, or low‑sugar variations

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• butter, melted and slightly cooled
• large eggs
• granulated sugar
• salt
• whole milk
• vanilla extract
• all‑purpose flour
• ground nutmeg
• Optional variations: shredded coconut, lemon extract & zest, erythritol or monk fruit sweetener

directions

1. Preheat & prepare crust: Preheat oven to 375 °F (190 °C). Fit a 9‑inch pie crust into a pie dish and optionally brush with a lightly beaten egg white to seal (prevents sogginess) .
2. Par‑bake crust: Bake crust alone for 5–8 minutes until dry but not browned , then cool slightly.
3. Add filling & top: Pour mixture into crust, then sprinkle with ground nutmeg.
4. Bake: Bake at 375 °F (or start at 400 °F for 5–10 minutes then reduce to 325 °F) for 35–50 minutes, until the edges are set and the center has a gentle jiggle .
5. Cool & chill: Remove from oven, cool to room temperature, then chill in the fridge for at least 4 hours to fully set .

Servings and timing

• Servings: 8 slices
• Prep time: ~15–20 minutes
• Cook time: ~35–50 minutes (depending on bake method) .
• Chill time: At least 4 hours (overnight recommended)
• Total time: Approximately 5 hours including chilling

Variations

• Coconut Custard Pie: Stir in 1 cup shredded coconut before baking for a tropical twist.
• Lemon Custard Pie: Replace vanilla with lemon extract and add zest for bright citrus notes.
• Keto Custard Pie: Swap granulated sugar for erythritol or monk fruit sweetener to reduce carbs.

storage/reheating

• Refrigerator: Store covered for up to 4–5 days.
• Freezer: Cool completely before freezing slices individually wrapped for up to 3 months. Thaw in fridge before serving .
• Serving: Serve chilled or at room temperature. Gently rewarm slices in a low-temp oven for a few minutes if you prefer.

FAQs

What’s the best pie crust to use?

A 9‑inch homemade or store‑bought crust works well. Blind baking (par‑baking) and brushing with egg white helps prevent soggy bottoms .

Can I bake it without blind‑baking?

Yes, but an egg wash or short initial bake improves crust crispness and prevents sogginess .

How do I know when it’s done?

The edges should be set and firm; the center should still gently jiggle when you shake the pan .

Why did my custard crack?

Overbaking causes cracks. Aim for slight jiggle in the center—residual heat will finish setting during chilling .

Can I strain the custard?

Yes—straining through a fine mesh removes any stray egg bits for super‑smooth texture .

Why scald milk?

Scalding isn’t necessary with pasteurized milk, though warming milk slightly can help with custard texture .

Can I use alternative milks?

Yes—soy, evaporated, condensed, half & half, or cream can be used for different richness .

Should I oven-start high and reduce temperature?

Some traditions recommend starting at 400 °F to set the filling quickly, then reducing to 325 °F to finish gently .

Why top with nutmeg?

Ground nutmeg adds warm, aromatic flavor that complements the custard’s sweetness—traditional and classic.

Can I make it ahead?

Yes—bake and fully chill it the day before. Chilled custard slices cut cleaner and flavors develop overnight.

Conclusion

Old‑Fashioned Egg Custard Pie is a nostalgic, straightforward dessert that delivers creamy comfort with minimal fuss. With simple pantry ingredients and easy steps, this custard pie is perfect for potlucks, family dinners, or whenever you want a classic treat. Enjoy experimenting with variations or savoring it as-is—it’s timelessly delicious.

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