old fashioned egg custard pie recipe

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

I’ve been making old fashioned egg custard pie for years, and it’s still one of my family’s favorite desserts. There’s something special about this classic recipe that never gets old.

The combination of the flaky pastry crust and the creamy, rich filling is just perfect. My kids love helping me in the kitchen to make this pie, and it’s always a hit at family gatherings.

The best part is that it’s actually quite easy to make, and the end result is well worth the effort. I’ve experimented with different variations over the years, but this original recipe remains my go-to.

It’s a true comfort food that never fails to put a smile on our faces. The smell of the pie baking in the oven is just heavenly, and it fills our entire house with a warm, inviting aroma.

When I’m feeling stressed or overwhelmed, I always turn to this recipe as a way to calm down and unwind. It’s amazing how something so simple can bring so much joy to our lives.

Old Fashioned Egg Custard Pie

4.6 from 1903 votes

A classic custard pie with a smooth, creamy filling and a flaky pastry crust. This simple dessert relies on basic ingredients for a rich and comforting flavor.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 8Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Crust

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

For the Custard Filling

4 large eggs
2/3 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups whole milk
1/4 teaspoon ground nutmeg

👨‍🍳Directions

1Preheat oven to 425°F.
2In a medium bowl, whisk together flour and salt.
3Cut in the cold butter using a pastry blender or two forks until the mixture resembles coarse crumbs with some pea-sized pieces.
4Sprinkle ice water over the mixture, one tablespoon at a time, and stir with a fork until the dough just holds together when pressed.
5Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
6On a lightly floured surface, roll the dough into a 12-inch circle about 1/8-inch thick.
7Gently transfer the dough to a 9-inch pie dish, pressing it into the bottom and up the sides.
8Trim the overhang to 1/2 inch, fold it under, and crimp the edges with a fork.
9Line the crust with parchment paper and fill with pie weights or dried beans.
10Bake at 425°F for 15 minutes, then remove the parchment and weights.
11Reduce oven temperature to 350°F and bake the crust for another 8 to 10 minutes, until it is lightly golden.
12Remove from oven and set aside.
13In a large bowl, whisk the eggs until frothy.
14Add sugar, salt, and vanilla extract, whisking until smooth.
15In a small saucepan, heat the milk over medium heat until it is warm but not boiling, about 165°F.
16Slowly whisk the warm milk into the egg mixture, stirring constantly to prevent the eggs from curdling.
17Pour the custard filling into the pre-baked pie crust.
18Sprinkle the top evenly with ground nutmeg.
19Place the pie on the middle oven rack and bake at 350°F for 40 to 45 minutes.
20The custard is done when the center is just set but still slightly jiggly when gently shaken, and a knife inserted near the center comes out clean.
21Remove the pie from the oven and let it cool completely on a wire rack, about 2 hours.
22Once cooled, refrigerate for at least 2 hours before serving to allow the custard to fully set.
23Slice and serve chilled.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 120mg🧂Sodium: 280mg🌾Total Carbs: 31g🥦Dietary Fiber: 0g🍬Sugars: 18g🥩Protein: 8g

📝Notes

For a richer flavor, use half-and-half instead of whole milk. To prevent a skin from forming on the custard while it cools, place a piece of plastic wrap directly on the surface.

Watch Video Of How Old Fashioned Egg Custard Pie Works

One of my favorite things about old fashioned egg custard pie is that it freezes beautifully.

After baking the pie, let it cool completely before wrapping it tightly in plastic wrap or aluminum foil and storing it in an airtight container in the freezer for up to 3 months.

When you’re ready to serve it again, simply thaw overnight in the refrigerator or reheat at room temperature for 30 minutes to an hour before serving.

❓ Frequently Asked Questions About Old Fashioned Egg Custard Pie

Q: What is old fashioned egg custard pie?

Old fashioned egg custard pie is a traditional dessert made with a flaky pastry crust, a rich and creamy filling made with eggs, sugar, and milk, and topped with a layer of meringue.

Q: What ingredients do I need to make old fashioned egg custard pie?

You’ll need all-purpose flour, cold unsalted butter, granulated sugar, eggs, milk, vanilla extract, salt, and meringue powder.

Q: How do I make the flaky pastry crust?

To make the flaky pastry crust, combine flour and cold butter in a bowl until it resembles coarse crumbs. Gradually add ice water while stirring until the dough comes together in a ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes before rolling out.

Q: Can I use a store-bought pastry crust instead of making my own?

You can use a store-bought pastry crust if you prefer. However, keep in mind that homemade pastry crust will always have a more tender texture.

Q: What temperature should I bake the pie at?

Bake the pie at 375°F (190°C) for 40-50 minutes or until the filling is set and the meringue is golden brown.

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