There’s something timeless about an old school egg custard pie—a dessert that’s as comforting as it is simple. I have fond memories of my grandmother pulling one of these beauties from the oven, the scent of vanilla and nutmeg filling the entire kitchen. It’s a recipe that’s been passed down through generations, embodying the kind of nostalgia that only certain desserts can. With its smooth, creamy filling and delicate crust, this pie is a classic that never goes out of style. Whether you’re new to baking or a seasoned pro, this recipe is straightforward and rewards you with a dessert that feels like a warm hug.

 

Egg custard pie might seem humble, but don’t let its simplicity fool you—it’s a dessert that’s all about the texture. The filling should be silky and smooth, just set but still with a slight jiggle when it comes out of the oven. The nutmeg on top adds that signature flavor that elevates the custard, making each bite taste like a little slice of home. This pie is perfect for family gatherings, Sunday dinners, or just when you want to enjoy a slice of tradition.

Ingredients

Crust:

• Pre-made pie crust or homemade crust for a 9-inch pie

Filling:

• Large eggs: 3
• Granulated sugar: 3/4 cup
• Salt: 1/4 teaspoon
• Vanilla extract: 1/2 teaspoon
• Whole milk: 2 1/2 cups
• Ground nutmeg: 1/4 teaspoon

Instructions

1. Preheat the Oven:

Begin by preheating your oven to 400°F (200°C). Prepare your pie crust by placing it into a 9-inch pie dish, crimping the edges as desired. This step is important for achieving that classic pie look. Prick the bottom and sides of the crust with a fork to prevent it from puffing up during baking.

2. Blind Bake the Crust:

To ensure a crisp bottom, you’ll need to blind bake the crust. Line the crust with parchment paper and fill it with pie weights or dried beans. This helps the crust hold its shape while baking. Bake in the preheated oven for 10 minutes. Then, remove the parchment paper and weights, and bake for an additional 5 minutes until the crust is lightly golden. Remove the crust from the oven and let it cool slightly. Reduce the oven temperature to 350°F (175°C).

3. Prepare the Custard Filling:

In a large mixing bowl, whisk together the eggs, sugar, salt, and vanilla extract until well combined. Gradually add the milk, whisking constantly. This step ensures a smooth custard without lumps. The mixture should be well-incorporated and slightly frothy.

4. Pour the Filling:

Once the filling is ready, pour it into the partially baked pie crust. The mixture will be quite liquid, but it will set beautifully in the oven. Sprinkle the top with ground nutmeg, which not only adds flavor but also creates a lovely, aromatic top layer as the pie bakes.

5. Bake:

Place the pie in the preheated oven and bake for 40-45 minutes. The custard should be set around the edges but still slightly jiggly in the center. To check for doneness, insert a knife near the center; it should come out clean. If it doesn’t, give the pie a few more minutes in the oven, keeping a close eye on it.

6. Cool and Serve:

Allow the pie to cool completely on a wire rack. This step is crucial as it lets the custard finish setting. Once cooled, refrigerate the pie for at least 2 hours before serving. This chilling time allows the flavors to meld and the texture to firm up, making it easier to slice and serve.

Tips and Variations:

• Add a twist: For a slightly different flavor, try adding a pinch of cinnamon or a splash of almond extract to the custard mixture.
• Make it ahead: This pie is perfect for making ahead of time. It can be stored in the refrigerator for up to 3 days.
• Use a homemade crust: If you have the time, making a homemade pie crust adds an extra layer of flavor and flakiness that complements the smooth custard beautifully.

FAQs

Q: Can I use a different type of milk?
A: Whole milk is best for a rich and creamy custard, but you can use 2% milk if you prefer. Just note that the custard may be slightly less rich. Avoid using skim milk, as it doesn’t provide enough fat to properly set the custard.

Q: How do I prevent the custard from cracking?
A: Cracking usually happens when the custard is overbaked or cools too quickly. Make sure to bake it just until set with a slight jiggle in the center and allow it to cool gradually on a wire rack before refrigerating.

Q: Can I make this pie without blind baking the crust?
A: Blind baking ensures the crust stays crisp. If you skip this step, the crust might become soggy from the liquid custard.

Q: How do I know when the pie is done?
A: The pie is done when the edges are set, and the center is still slightly jiggly. A knife inserted near the center should come out clean. If the center seems too loose, give it a few more minutes in the oven.

Serving Suggestions:

Serve this Old School Egg Custard Pie with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. It pairs beautifully with a cup of hot coffee or tea, making it a perfect dessert for any time of the day.

 

Old School Egg Custard Pie is a classic dessert that never fails to impress. With its creamy filling and crisp crust, it’s a simple yet elegant pie that’s sure to become a favorite. Whether you’re making it for a special occasion or just because, this pie is a slice of nostalgia that brings warmth and comfort with every bite.