Old-Fashioned Custard Pie

 

Old-Fashioned Custard Pie

 Old-Fashioned Custard Pie Recipe

A Classic Dessert That Never Goes Out of Style

If you're looking for a timeless dessert that’s creamy, comforting, and effortlessly elegant, this Old-Fashioned Custard Pie is it. Made with simple ingredients you likely already have in your kitchen, this pie is a true taste of nostalgia — the kind grandma used to serve on a Sunday afternoon.

Whether you're new to baking or a seasoned pro, this custard pie will impress with its smooth, silky texture and warm vanilla flavor. Best of all? It's incredibly easy to make.

  Why You'll Love This Custard Pie

Simple ingredients – no fancy tools or steps

Perfectly creamy and lightly sweet

Delicious hot, chilled, or room temperature

A crowd-pleaser that fits any occasion

  Ingredients (with Roles Explained)

3 cups whole milk

Provides the creamy base for the custard. Whole milk yields the best texture.

1 cup granulated sugar

Sweetens the custard just enough without overpowering.

6 large eggs

The star ingredient that helps set and thicken the pie as it bakes.

2 teaspoons vanilla extract

Adds warmth, aroma, and that classic custard flavor.

1 unbaked 9-inch pie crust

The buttery base that holds the custard — store-bought or homemade.

Optional: Ground nutmeg or cinnamon

A light sprinkle on top enhances aroma and gives that traditional finish.

  How to Make Old-Fashioned Custard Pie

Step-by-Step Instructions:

1. Preheat oven to 350°F (175°C).

2. Warm the milk slightly in a saucepan or microwave — just lukewarm, not hot. This helps the custard cook more evenly.

3. In a large bowl, whisk the eggs until fully blended. Add sugar and vanilla, and whisk until smooth.

4. Gradually pour in the warm milk, whisking continuously so the eggs don’t curdle.

5. Strain the mixture through a fine mesh sieve into another bowl. This removes any bits of cooked egg for an extra-smooth texture.

6. Place your unbaked pie crust in a 9-inch pie dish. Crimp or flute the edges if desired.

7. Pour the custard mixture into the crust gently.

8. Optional: Lightly sprinkle the top with ground nutmeg or cinnamon.

9. Bake for 45 to 55 minutes. The pie is ready when the edges are set and the center has a gentle jiggle.

10. Cool completely on a wire rack, then chill in the fridge for at least 2 hours before slicing.

  Pro Tips for the Best Custard Pie

Don’t overbake! Overcooking makes the custard rubbery. Look for a slight jiggle in the center.

Use a pie shield or foil around the crust edges if they brown too quickly.

Straining the custard is optional but highly recommended for a silky finish.

  Serving Suggestions

Serve cold, room temp, or lightly warm.

Pair with whipped cream or fresh berries.

Add a scoop of vanilla ice cream for an extra indulgent touch.

  Storage

Refrigerate leftovers in a covered container for up to 4 days.

Best served chilled after a few hours in the fridge.

  Final Thoughts

This Old-Fashioned Custard Pie i

s a recipe worth saving — a beautiful blend of simplicity and comfort. It’s ideal for holidays, potlucks, or just because. One b

ite will transport you straight to your childhood kitchen.

  Don’t lose this recipe — save it, share it, and pass it on.