What Ingredients Are in a Custard Pie?

Custard pie contains eggs, milk, sugar, vanilla extract, nutmeg, salt, and a pie crust .

What Is Custard Pie Made Of?

It is made of a smooth, egg-based custard filling inside a flaky, buttery crust . The custard is created by whisking eggs, milk, and sugar together , then baking it at a low temperature for a creamy texture.

Can I Use Store-Bought Pie Crust?

Yes! A pre-made pie crust is a quick and convenient option. However, a homemade crust adds better texture and flavor .

How Do I Store Custard Pie?

Store custard pie in the refrigerator for up to 4 days . Cover it with plastic wrap or foil to keep it fresh.

Can I Freeze Custard Pie?

No. Custard pies do not freeze well because the custard can separate and become grainy when thawed .

Can I Make Custard Pie Without Dairy?

Yes! You can use coconut milk, almond milk, or oat milk instead of dairy. However, this may slightly change the texture and taste .

How Long Does Custard Pie Last?

Custard pie stays fresh for 3-4 days in the refrigerator .

Can I Reheat Custard Pie?

Yes. Warm individual slices in the microwave for 15-20 seconds , or reheat the entire pie in the oven at 300°F (150°C) for 10 minutes .

Old-Fashioned Custard Pie: A Timeless Recipe for Creamy Perfection

Description

Few desserts capture the essence of comfort and nostalgia like this Old-Fashioned Custard Pie. With its velvety, lightly sweetened filling and crisp, golden crust, this classic dish has stood the test of time. It’s a simple yet elegant dessert that’s perfect for holidays, family gatherings, or a cozy treat any day of the week. Unlike modern overly sweet or spiced desserts, this pie relies on just a handful of ingredients—eggs, milk, sugar, and vanilla—to create a perfectly smooth and balanced custard that melts in your mouth.

Ingredients

For the Pie Crust:

1 ¼ cups all-purpose flour
½ teaspoon salt
1 tablespoon sugar
½ cup unsalted butter (cold, cut into cubes)
3–4 tablespoons ice water

For the Custard Filling:

4 large eggs
¾ cup sugar
2 cups whole milk
1 teaspoon vanilla extract
½ teaspoon ground nutmeg
¼ teaspoon salt

Instructions

Step 1: Prepare the Pie Crust

In a bowl, whisk together the flour, salt, and sugar.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add ice water, stirring just until the dough comes together.
Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C). Roll out the chilled dough and fit it into a 9-inch pie pan. Trim and crimp the edges.
Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 10 minutes.
Remove the weights and bake for another 5 minutes until the crust is lightly golden.

Step 2: Make the Custard Filling

In a mixing bowl, gently whisk the eggs until combined—avoid over-beating.
Gradually add the sugar, stirring to combine.
Slowly pour in the milk, vanilla extract, nutmeg, and salt. Stir until smooth.
Strain the custard mixture through a fine-mesh sieve to remove any lumps.

Step 3: Assemble and Bake

Reduce the oven temperature to 350°F (175°C).
Carefully pour the custard filling into the pre-baked pie crust.
Bake for 40-45 minutes, or until the custard is set but slightly wobbly in the center.
Remove from the oven and let cool completely before slicing.
Serve at room temperature or chilled.

Notes

For an even creamier custard, replace ½ cup of milk with heavy cream.
If you prefer, swap nutmeg with a pinch of cinnamon or leave it out.
Store leftovers in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Breakfast
Cuisine: American

Nutrition

Calories: ~250
Fat: 12g
Carbohydrates: 30g
Protein: 6g