OLD FASHIONED CUSTARD PIE

Old-fashioned baked custard pie with a flaky crust and a smooth, vanilla-scented filling. Simple, comforting, and perfect served chilled or slightly warm.

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Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Ingredients

Main Ingredients

1 each 9-inch unbaked pie crust store-bought or homemade
2 cup whole milk
1 cup heavy cream
0.75 cup granulated sugar
4 egg large eggs
0.25 tsp salt
1 tsp vanilla extract
0.25 tsp ground nutmeg plus extra for sprinkling
1 tbsp unsalted butter cut into small pieces for dotting

Instructions

Preparation Steps

Preheat the oven to 350°F (175°C). Place the unbaked 9-inch pie crust on a baking sheet.
In a large bowl, whisk together the granulated sugar, salt, and eggs until smooth and slightly frothy.
Gradually whisk in the whole milk and heavy cream until fully combined. Stir in the vanilla extract and ground nutmeg.
Pour the custard mixture into the prepared pie crust, filling nearly to the edge. Dot the top evenly with the small pieces of butter.
Place the pie on the middle rack and bake for about 45 minutes, or until the custard is set around the edges but still slightly jiggly in the center. If the crust browns too quickly, tent loosely with foil.
Remove the pie from the oven and let it cool on a wire rack for at least 1 hour. Sprinkle a little extra nutmeg on top if desired before serving. Chill for best texture, or serve slightly warm.

Notes

Store covered in the refrigerator for up to 3 days. Serve chilled or gently warmed. For a firmer set, refrigerate several hours before slicing.