old fashioned custard pie recipe

Written ByJenny Smyth Posted on
old fashioned custard pie recipe
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The Best old fashioned custard pie recipe

I’ve been making old fashioned custard pie for my family for years, and it’s always a hit. The recipe is simple yet rich and satisfying, with a velvety custard filling nestled in a flaky pastry crust. I love that it’s a true comfort food, evoking memories of my grandmother’s kitchen and the warm, fuzzy feeling that comes with baking from scratch.

My kids adore it, too – they can’t get enough of that sweet, creamy filling. And the best part? It’s surprisingly easy to make, even for a beginner like me.

I’ve tried countless variations over the years, but this classic recipe remains my go-to for special occasions and everyday treats alike. Plus, it’s a great way to use up leftover eggs and milk – talk about reducing waste! My family and I just can’t get enough of this delicious dessert.

Whether we’re celebrating a birthday or just need a pick-me-up on a Tuesday, old fashioned custard pie is always the answer. And as an added bonus, it’s relatively healthy compared to other desserts out there – the eggs and milk provide protein and calcium, while the pastry crust keeps things simple and unprocessed. So why not give it a try?

Your taste buds (and your wallet) will thank you.

Old Fashioned Custard Pie

Old Fashioned Custard Pie

4.7 from 1056 votes

A classic custard pie with a flaky pastry crust and a silky, rich filling. This timeless dessert is simple to make and perfect for any occasion.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Pastry Crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
3 to 4 tablespoons ice water

For the Custard Filling

2 cups whole milk
3 large eggs
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg

👨‍🍳Directions

1Prepare the pastry crust by mixing 1 1/4 cups flour and 1/2 teaspoon salt in a bowl.
2Cut in 1/2 cup cold cubed butter until the mixture resembles coarse crumbs.
3Add 3 to 4 tablespoons ice water, one tablespoon at a time, and stir until the dough holds together.
4Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
5Preheat oven to 425°F.
6On a lightly floured surface, roll the chilled dough into a 12-inch circle.
7Carefully transfer the dough to a 9-inch pie dish and trim the edges, leaving a 1-inch overhang.
8Fold the overhang under and crimp the edges decoratively.
9Prick the bottom and sides of the crust with a fork.
10Line the crust with parchment paper and fill with pie weights or dried beans.
11Bake at 425°F for 10 minutes, then remove the parchment and weights.
12Continue baking for 5 to 7 minutes until the crust is lightly golden.
13Set aside to cool slightly.
14In a medium saucepan, whisk together 1/2 cup sugar and 1/4 cup flour.
15Gradually whisk in 2 cups whole milk until smooth.
16Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil, about 5 to 7 minutes.
17Remove from heat.
18In a separate bowl, lightly beat 3 large eggs.
19Slowly whisk about 1 cup of the hot milk mixture into the eggs to temper them.
20Then pour the egg mixture back into the saucepan, whisking constantly.
21Return to medium heat and cook for 2 to 3 minutes, stirring, until the custard thickens further and coats the back of a spoon.
22Remove the saucepan from heat and stir in 1 teaspoon vanilla extract.
23Pour the custard into the pre-baked pie crust.
24Sprinkle the top with 1/4 teaspoon ground nutmeg.
25Bake the pie at 350°F for 20 to 25 minutes, until the custard is set but still slightly jiggly in the center.
26The edges should be firm and the top lightly golden.
27Remove from the oven and let cool completely on a wire rack.
28Refrigerate for at least 2 hours before serving to allow the custard to fully set.

🔧Equipment

9-inch pie dish
Mixing bowls
Whisk
Rolling pin
Saucepan
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 95mg🧂Sodium: 280mg🌾Total Carbs: 40g🥦Dietary Fiber: 1g🍬Sugars: 20g🥩Protein: 7g

📝Notes

For a richer flavor, use half-and-half instead of whole milk. To prevent a skin from forming on the custard, press plastic wrap directly onto the surface while cooling.

Watch Video Of How Old Fashioned Custard Pie Works

This old fashioned custard pie is a timeless dessert that works for any occasion, from holiday dinners to casual weeknight treats. It stores well in the fridge for a few days, so you can make it ahead and enjoy it later.

To reheat, just pop a slice in the microwave for about 15 seconds or let it come to room temperature. I like to serve it with a dollop of whipped cream or a sprinkle of fresh nutmeg on top.

It is simple, satisfying, and always a hit with family and friends. I hope this recipe becomes a favorite in your home too.

❓ Frequently Asked Questions About Old Fashioned Custard Pie

Q: What makes old fashioned custard pie so special?

This pie is all about simplicity and tradition – it’s been around for generations because it just works! The combination of flaky pastry and creamy custard is unbeatable.

Q: Can I use store-bought pastry dough?

Technically yes, but trust me when I say that homemade pastry is worth the extra effort.

Q: How do you keep the custard from curdling?

It’s all about tempering the eggs – don’t skip this step!

Q: Can I use this recipe for mini pies?

Absolutely – just adjust the baking time accordingly.

Q: What if I don’t have any milk on hand?

No worries! You can substitute almond milk or soy milk in a pinch.

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