Old-Fashioned Custard Pie – A Sweet Taste of Grandma’s Kitchen 🥧✨
If there’s one dessert that takes you right back to childhood or Sunday dinners at grandma’s house, it’s the comforting charm of an Old-Fashioned Custard Pie. This simple yet elegant pie has been around for generations—and it’s currently making a delicious comeback on Facebook food pages!
With just a few pantry staples like eggs, milk, sugar, and vanilla, this pie creates a silky-smooth filling with a lightly sweet, creamy flavor that melts in your mouth. It’s humble, wholesome, and deeply satisfying.
What Makes It So Special?
Unlike fancier pies loaded with toppings or heavy fillings, custard pie keeps things simple—and that’s what makes it magical. The texture is velvety and delicate, the flavor is gently sweet with hints of vanilla and nutmeg, and it bakes beautifully into a golden, jiggly masterpiece.
Serve it chilled or slightly warm, dusted with a little extra nutmeg or topped with whipped cream. It’s perfect for any occasion—especially when you want to bring a little old-fashioned comfort to the table.
Ingredients You’ll Need
- 1 unbaked 9-inch pie crust (homemade or store-bought)
- 3 large eggs
- ¾ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
- 2½ cups whole milk (warm, not hot)
- Ground nutmeg for sprinkling
How to Make It
- Preheat your oven to 350°F (175°C).
- Place the unbaked pie crust into a pie pan and crimp the edges.
- In a large bowl, whisk together eggs, sugar, salt, and vanilla until smooth.
- Slowly add the warm milk, whisking constantly so the eggs don’t cook.
- Pour the mixture into the pie shell.
- Lightly sprinkle the top with nutmeg.
- Bake for 40–50 minutes, or until the center is just set and slightly jiggly.
- Let it cool completely before slicing. Chill in the fridge if you prefer a firmer custard.
Tips for Success
- Use whole milk for the best texture—don’t substitute with low-fat or skim.
- Warm the milk slightly to help blend the custard evenly.
- Don’t overbake! The pie should still have a slight wobble in the center when you take it out.
- For a crustless version, simply grease a pie dish and pour the filling directly in.
FAQs
Q: Can I make it ahead of time?
Yes! It’s even better the next day after chilling in the fridge.
Q: How should I store it?
Cover and refrigerate for up to 4 days. Don’t leave it at room temperature for long periods.
Q: Can I freeze custard pie?
It’s best fresh, but you can freeze slices individually and thaw them in the fridge overnight.
