Egg Custard Pie Recipe Old Fashioned

This Old-Fashioned Egg Custard Pie delivers silky, creamy custard baked inside a flaky crust with warm notes of vanilla and nutmeg, a timeless dessert passed down through generations.

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Prep Time 10

Cook Time 45

Cooling Time 1

Total Time 1 55

Servings: 8

Course: Breakfast, Dessert

Cuisine: American, Southern

Calories: 210

Ingredients Equipment Method Notes

Ingredients

For the Pie
1 unbaked 9-inch pie crust
4 large eggs room temperature
2 cups whole milk room temperature
¾ cup granulated sugar
1 tsp vanilla extract
¼ tsp salt
¼ tsp ground nutmeg plus more for topping

Equipment

Pie dish (glass or ceramic)
Mixing bowl
Whisk
Mesh strainer
Measuring cups
Oven rack

Method

Preheat the oven to 350°F (175°C) and place the pie crust into a glass or ceramic dish.
Whisk together the eggs, sugar, salt, vanilla, and milk gently until smooth without creating bubbles.
Strain the custard mixture through a mesh sieve into a bowl to remove any egg bits for a silky texture.
Pour the strained custard into the pie crust and sprinkle lightly with nutmeg for classic old-fashioned flavor.
Bake until the edges are set and the center has a soft wobble, then cool completely to allow the custard to firm.

Notes

Do not overbake; the pie continues to set as it cools.
Use fresh nutmeg for the best aroma and authentic old-fashioned flavor.
For an extra-smooth texture, whisk gently and avoid incorporating air.
Best served chilled or at room temperature.
Store leftovers covered in the refrigerator for up to 3 days.