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Old-Fashioned Homemade Egg Custard Pie Recipe

Old-Fashioned Homemade Egg Custard Pie

A traditional egg custard pie made with a single unbaked 9-inch pastry shell, eggs, sugar, whole milk, vanilla, and nutmeg. The custard bakes in two stages for a tender, smooth filling and a well-browned crust.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 2 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 crust Unbaked 9-inch pie crust, homemade or refrigerated
  • 4 eggs Large eggs
  • 1/2 cup Granulated sugar
  • 1/4 teaspoon Salt
  • 1 teaspoon Vanilla extract
  • 2 cups Whole milk
  • 1/4 teaspoon Ground nutmeg, plus more for sprinkling

Method
 

Step-by-Step
  1. Heat the oven to 400°F and place the unbaked 9-inch pie crust in a pie plate. Whisk the eggs, sugar, salt, and vanilla in a bowl until blended, taking care not to whip in excessive air.
  2. Warm the whole milk until hot but not boiling. Gradually whisk the warm milk into the egg mixture so the eggs do not scramble.
  3. For an especially smooth filling, pour the custard through a fine strainer into the unbaked pie shell. Sprinkle the top with nutmeg.
  4. Bake at 400°F for 10 to 15 minutes. Reduce the oven temperature to 350°F and continue baking for about 30 to 40 minutes.
  5. Remove the pie when the edges are set and the center still has a slight jiggle; an instant-read thermometer near the center should generally read about 170 to 175°F. Cool on a rack for at least 1 to 2 hours before slicing.

Notes

Do not overbake, because the custard continues firming as it cools. Use a metal pie shield or foil around the crust edge if it browns too quickly, and refrigerate the cooled pie if it will not be served within a few hours.