Old Fashioned Custard Pie
Old Fashioned Custard Pie recipe that actually sets properly. If you have ever struggled with watery filling or soggy crusts, this simple method fixes it. We use a specific blend of whole milk and half-and-half to get that perfect smooth texture without it being heavy. The trick is tempering the eggs so you don't get lumps. It is one of those easy dessert recipes that uses pantry staples like vanilla, sugar, and nutmeg. Includes tips for blind baking the crust to keep it crisp.
Ingredients
PIE
- 1 unbaked 9-inch pie crust homemade, refrigerated, or frozen
- 3 large eggs
- ¾ cup granulated sugar
- ¼ teaspoon salt
- 2 ½ cups whole milk or 2 cups whole milk + ½ cup half-and-half
- 2 tablespoons unsalted butter melted and slightly cooled
- 2 teaspoons vanilla extract
- 1 tablespoon all-purpose flour or 2 teaspoons cornstarch optional, for extra stability
- ¼ teaspoon ground nutmeg for topping, more or less to taste
Instructions
- Preheat the oven to 350°F. Place a baking sheet on the middle rack to preheat.
- Fit the pie crust into a 9-inch pie dish and crimp the edges.
- Blind bake (recommended): line the crust with parchment, fill with pie weights or dry beans, and bake 10–12 minutes. Remove weights and parchment and bake 5 minutes more. Let cool slightly.
- Warm the milk (and half-and-half if using) in a saucepan until steaming. Do not boil. Remove from heat.
- In a large bowl, whisk eggs, sugar, salt, and optional flour/cornstarch until smooth. Whisk in melted butter and vanilla.
- Temper the eggs: slowly whisk in about ½ cup hot milk, then slowly whisk in the remaining milk.
- Pour the custard into the pie crust. Skim foam if needed. Sprinkle nutmeg lightly over the top.
- Bake on the hot baking sheet for 35–45 minutes, until edges are set and the center has a gentle jiggle. If the crust edge browns too quickly, cover the rim with foil.
- Cool at room temp 1 hour, then refrigerate at least 4 hours (overnight is best) before slicing.
Notes
For the smoothest texture, avoid boiling the milk and pull the pie while the center still jiggles slightly.
A small amount of flour or cornstarch helps reduce weeping and makes slices a little cleaner.
Store covered in the refrigerator up to 4 days.
Tried this recipe?Let us know how it was!