This Old-Fashioned Egg Custard Pie is a timeless classic, known for its rich and creamy filling with a hint of nutmeg. Perfect for family gatherings, holiday celebrations, or any special occasion, this pie offers the comforting, homemade flavor that will take you back to simpler times. With a golden, flaky crust and a smooth custard filling, it’s a dessert that’s both nostalgic and irresistible.

Why You’ll Love This Recipe

Egg Custard Pie is the epitome of comfort food. The simple ingredients come together to create a smooth, velvety custard filling that’s both sweet and slightly spiced with nutmeg. It’s easy to prepare and doesn’t require a lot of fancy ingredients, making it the perfect homemade dessert for family gatherings or special occasions. The warm, comforting texture of the custard paired with the slightly crunchy pie crust makes each bite a pure delight. Whether you serve it for Thanksgiving, Christmas, or any other time, this pie is always a crowd favorite!

Old-Fashioned Egg Custard Pie

Ingredients

1 unbaked pie crust
1 cup sugar (or stevia for a low-sugar version)
6 large eggs (room temperature) (or 4 eggs for a lighter filling)
2 teaspoons vanilla extract
¼ teaspoon nutmeg
3 cups whole milk (room temperature) (or fat-free half-and-half)
⅛ teaspoon nutmeg, for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven: Preheat your oven to 400°F (200°C). Place your unbaked pie crust on a baking sheet and bake it for 8 minutes to set the crust. Keep an eye on it to prevent bubbling.
Mix the Custard Filling: In a mixing bowl, beat the eggs for several minutes until smooth.
Add the Milk: Add the milk (or fat-free half-and-half) to the eggs and mix well.
Add Sugar and Vanilla: Stir in the sugar (or stevia) and then the vanilla extract. Mix everything together until fully combined.
Fill the Pie Crust: Pour the custard mixture into the partially baked pie crust.
Garnish with Nutmeg: Sprinkle a light dusting of nutmeg on top of the pie for garnish.
Bake the Pie: Place the pie in the oven and bake for 35 minutes, or until a knife inserted into the center comes out clean.
Cool and Serve: Allow the pie to cool slightly before serving. Serve warm or at room temperature.

Servings and Timing

Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Servings: 8 servings

Variations

Low-Sugar Version: Use stevia instead of sugar for a low-sugar version of this pie without compromising the flavor.
Use Half-and-Half: For a richer filling, you can substitute half-and-half for the whole milk.
Spices: If you want a more spiced flavor, add a pinch of cinnamon or allspice along with the nutmeg for a twist.
Add Fruit: To make it a bit more special, consider adding fresh fruit like berries or apples on top for a flavorful contrast.
Crust Options: Try using a graham cracker crust or a gluten-free pie crust if preferred.

Storage/Reheating

Storage: Store any leftover pie in the refrigerator, covered with plastic wrap or foil. It will keep for up to 3 days.
Reheating: To reheat, place a slice in the microwave for 20-30 seconds or warm it in a low-temperature oven (around 300°F) for about 10 minutes.

FAQs

1. Can I use a store-bought pie crust?

Yes! You can definitely use a pre-made pie crust for a quicker version of this recipe. Just be sure to follow the instructions on the crust packaging for prebaking.

2. Can I make this pie ahead of time?

Yes, this pie can be made a day or two ahead of time. Just store it in the fridge after it’s cooled to allow the flavors to meld together.

3. Can I use egg substitutes in this recipe?

You can use egg substitutes, but the texture of the custard might change slightly. Look for egg replacers suitable for custard-based recipes.

4. Can I freeze Egg Custard Pie?

Egg custard pie doesn’t freeze well because the custard can separate upon thawing. It’s best enjoyed fresh or after a day or two of refrigeration.

5. How do I know when the pie is done?

The pie is done when a knife inserted into the center comes out clean. If it’s still runny, continue baking for another 5-10 minutes.

6. Can I use non-dairy milk for this recipe?

Yes! You can use non-dairy milk, such as almond milk or coconut milk, but keep in mind that it may affect the flavor slightly.

7. Is it okay to use cold milk?

It’s best to use room-temperature milk to prevent curdling when mixing with the eggs. If you’re using cold milk, warm it slightly before adding it to the eggs.

8. Can I double the recipe?

Yes, you can double the recipe, but make sure to use a larger pie dish and adjust the baking time accordingly. The pie will need additional time to cook through.

9. What other spices can I use?

You can add a pinch of cinnamon or a little vanilla bean paste for a different flavor twist. Nutmeg is traditional, but feel free to experiment!

10. Can I use a different sweetener instead of sugar?

Yes, you can substitute sugar with stevia, honey, or maple syrup, but be mindful of the sweetness level, as some sweeteners are much stronger than sugar.

Conclusion

Old-Fashioned Egg Custard Pie is a timeless classic that brings a rich, creamy, and comforting dessert to your table. Its simplicity and delicious flavor make it perfect for any occasion. Whether you’re baking it for a family gathering or simply craving a homemade treat, this pie will surely be a hit with everyone who enjoys classic desserts. With its smooth texture and hint of nutmeg, it’s a dessert that never goes out of style!