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Old Fashioned Custard Pie in a glass pie dish with a golden-brown crust and rich custard filling. A slice is plated on a blue and orange plate, ready to be enjoyed with whipped cream or as is.
Chef Marcy Grece

Old Fashioned Custard Pie

5 from 2 votes
Old Fashioned Custard Pie is a timeless classic. This rich, creamy pie is infused with warm nutmeg and nestled in a flaky, buttery crust. It’s a must-have for Thanksgiving or any special occasion! Follow this easy recipe for perfect results every time.
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Prep Time 45 minutes
Cook Time 1 hour 9 minutes
Total Time 1 hour 54 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 248
Ingredients Equipment Method Notes

Ingredients
  

  • 1 disc of Foolproof Flaky Pie Dough or high-quality store-bought pie dough
  • 4 large eggs
  • ½ cup sugar increase to ⅔ cup for a sweeter pie
  • ½ teaspoon salt
  • 1 tablespoon vanilla extract
  • 1 cup heavy cream
  • 1 ½ cups milk
  • ¼ teaspoon freshly grated nutmeg
  • Fresh whipped cream for serving

Equipment

  • Rolling pin – To roll out the pie dough evenly.
  • Pie plate – A 9-inch pie dish for assembling the pie.
  • Pastry brush – For brushing egg white on the crust.
  • Mixing bowl – To whisk together the custard ingredients.
  • Whisk – To ensure a smooth custard mixture.
  • Foil-lined baking sheet – To catch any spills during baking.
  • Grater – For freshly grated nutmeg garnish.

Method
 

  1. Prepare the Crust:
  2. Preheat your oven to 425°F (220°C).
  3. Lightly dust a rolling pin with flour and roll out the pie dough until it’s about 3 inches larger than your pie plate. If the edges are uneven, trim them with a knife or pizza cutter.
  4. Carefully transfer the dough to the pie plate, pressing it gently into place. Tuck the edges under and crimp them with your fingers or a fork. Freeze the crust for at least 15 minutes.
  5. Bake the Crust:
  6. Remove the crust from the freezer. Crack the eggs and separate one egg white. Brush the crust with egg white to prevent it from becoming soggy.
  7. Bake for 10 minutes, watching closely to ensure the edges don’t collapse. If they do, gently push them back up with a spoon. Let cool completely.
  8. Prepare the Custard Filling:
  9. Lower the oven temperature to 325°F (165°C).
  10. In a medium bowl, whisk together eggs, sugar, salt, vanilla extract, heavy cream, milk, and nutmeg. Whisk until fully combined but avoid incorporating too much air.
  11. Assemble and Bake:
  12. Place the pie plate on a foil-lined baking sheet to catch any spills. Pour the custard mixture into the cooled crust.
  13. Carefully transfer the pie to the oven and bake for about 1 hour, or until the edges are set and the center is slightly wobbly. Avoid overbaking.
  14. Cool and Serve:
  15. Allow the pie to cool to room temperature, then refrigerate for at least 6-8 hours or overnight.
  16. Serve chilled with fresh whipped cream and a sprinkle of grated nutmeg, if desired.

Notes

Tips for the Perfect Custard Pie
  • Keep the crust cold: Freeze the raw pie crust before baking to maintain its shape and ensure flakiness.
  • Avoid over-whisking: Over-beating the custard can create air bubbles that affect the texture.
  • Minimize spills: Place the pie plate close to the oven before pouring the custard to avoid messy transfers.
  • Strain for smoothness: For an extra creamy texture, strain the custard before adding it to the crust.
  • Protect the crust: If the edges brown too quickly, cover them with foil while baking.
  • Watch the jiggle: The custard should still jiggle slightly in the center when done. Overbaking can result in a rubbery texture.