1. Prep & Preheat
Preheat oven to 350°F (175°C).
Place unbaked pie crust in a pie dish; crimp edges.
2. Whisk the Custard
In a bowl, beat eggs lightly. Gradually whisk in sugar, then milk, vanilla, nutmeg, and salt until smooth (don’t overbeat—no bubbles!).
3. Fill & Bake
Pour custard into the pie crust. Sprinkle with extra nutmeg.
Bake 45-50 minutes until the center just sets (it should jiggle slightly like Jell-O).
4. Cool Completely
Let cool 2 hours at room temp, then refrigerate 1 hour to firm up.
5. Slice & Savor!
Serve chilled or at room temp. Store leftovers covered in the fridge.
Pro Tips for Perfect Custard
🐣 Low & Slow Baking – Prevents curdling or cracking.
🐣 No Foam! – Skim off bubbles before baking for a glass-smooth top.
🐣 Water Bath Hack – Place the pie dish on a baking sheet with 1 inch of hot water for extra creaminess (optional).
Variations
🍯 Bourbon-Vanilla – Add 1 tbsp bourbon to the custard.
🍂 Pumpkin Spice – Swap nutmeg for pumpkin pie spice.
🍋 Lemon Zest – Add 1 tsp zest for a bright twist.
Serving Suggestions
☕ With Coffee – Perfect for brunch or dessert.
🍓 Berry Garnish – Fresh strawberries or raspberries add color.
🥛 Milk Pairing – A cold glass of milk for full retro vibes.
Final Thought
This Old-Fashioned Egg Custard Pie is a timeless, tender classic—simple enough for weeknights, special enough for holidays. Don’t let this recipe fade away!
Want more vintage desserts? Save this and follow for high-RPM old-school sweets! 📜
FAQ (For Extra SEO!)
Q: Why did my custard crack?
A: Overbaking or sudden temperature changes. Bake just until set.
Q: Can I use evaporated milk?
A: Yes! Replace 1 cup milk with evaporated milk for extra richness.
Q: How long does it keep?
A: Refrigerate for 3 days (texture is best day-of).
Ad Potential:
Link to pie dishes, vanilla extract, or heritage cookbooks
High-traffic "comfort food" and "Southern cooking" keywords
Evergreen + holiday appeal
Let me know if you'd like adjustments! 😊🥛
