Old-Fashioned Custard Pie 🥧✨


 

1. Prep & Preheat

  1. Preheat oven to 425°F (220°C).

  2. Roll out pie crust and fit into a 9-inch pie dish. Crimp edges.

2. Make the Custard

  1. In a bowl, whisk eggs, sugar, and salt until smooth.

  2. Gradually whisk in milk and vanilla.

3. Fill & Bake

  1. Pour custard into unbaked pie crust.

  2. Sprinkle nutmeg on top.

  3. Bake at 425°F (220°C) for 15 minutes, then reduce heat to 350°F (175°C) and bake 25–30 more minutes until set (center should jiggle slightly).

4. Cool & Serve

  • Let cool 1 hour before slicing (custard firms as it cools).

  • Serve at room temp or chilled with whipped cream or fresh berries.

Pro Tips

🔥 Avoid bubbles – Strain custard through a sieve before baking.
⏳ No soggy crust – Brush crust with egg wash before filling.
🍯 Extra flavor – Add 1 tbsp bourbon or lemon zest to the custard.

Serving Ideas

  • With caramel drizzle – For a decadent twist

  • As a holiday dessert – Alongside pumpkin pie

  • For brunch – Paired with coffee

FAQ

Q: Why did my custard crack?
A: Overbaking or oven too hot. Bake at lower temp next time.

Q: Can I use evaporated milk?
A: Yes! Replace 1 cup milk with evaporated milk for extra creaminess.

Q: How do I store leftovers?
A: Refrigerate 3 days (cover loosely with foil).

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