How to Make an Old-School Egg Custard Pie

Ingredients

For the Crust:

1 pre-made pie crust (or homemade crust for a 9-inch pie)

For the Filling:

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

Step 1: Preheat the Oven and Prepare the Crust

Preheat your oven to 375°F (190°C). If using a pre-made pie crust, place it in a 9-inch pie dish, trimming and crimping the edges as necessary. If you’re using homemade crust, roll it out and fit it into the pie dish. Prick the bottom of the crust with a fork to prevent bubbling. You can par-bake the crust for about 10 minutes to prevent it from getting soggy later, but this step is optional.

Step 2: Make the Custard Filling

In a large mixing bowl, whisk together the eggs, sugar, and salt until well combined. Stir in the vanilla extract.

In a separate saucepan, heat the whole milk over medium heat just until it starts to steam. You don’t want to boil the milk, just warm it up. Gradually pour the warm milk into the egg mixture, whisking constantly to avoid cooking the eggs. This will help create a smooth and creamy custard.

Step 3: Pour the Filling into the Pie Crust

Once the custard mixture is ready, pour it into the prepared pie crust. Be careful not to overfill the crust; leave a little space at the top. Sprinkle the top of the custard with ground nutmeg. This not only adds a bit of flavor but also gives the pie its classic look.

Step 4: Bake the Pie

Carefully place the pie in the preheated oven and bake for 35-45 minutes, or until the custard is set but still slightly jiggly in the center. The edges of the custard should be firm, and the crust should be golden brown. To check if the pie is done, insert a knife into the center—if it comes out clean, the pie is ready.

If the crust is browning too quickly, you can cover the edges with foil during the last 10-15 minutes of baking to prevent burning.

Step 5: Cool and Serve

Once baked, remove the pie from the oven and allow it to cool completely on a wire rack. The pie will continue to set as it cools. After the pie has cooled to room temperature, you can refrigerate it for at least an hour to chill before serving.

Slice and serve your Old-School Egg Custard Pie on its own, or with a dollop of whipped cream if desired.

Cooking Notes:

Milk: For the best flavor and texture, use whole milk. While lower-fat milk can be used, the custard may not be as rich and creamy.
Nutmeg: The nutmeg is optional but traditional in an egg custard pie. You can add more or less depending on your preference.
Par-baking the Crust: Par-baking the crust helps to ensure it stays crisp when the custard is added. However, if you like a softer crust, you can skip this step.

Variations:

Cinnamon Egg Custard Pie: Add a pinch of cinnamon along with the nutmeg for a slightly spicier flavor.
Coconut Custard Pie: Mix in ½ cup of sweetened shredded coconut into the custard before pouring it into the crust for a coconut-flavored twist.
Lemon Egg Custard Pie: Add the zest of one lemon to the custard mixture for a bright, citrusy flavor.

Frequently Asked Questions (FAQs):

Q: Can I use a store-bought pie crust?
Yes, a store-bought pre-made pie crust works perfectly for this recipe and saves time. You can also make a homemade crust if you prefer.

Q: How do I store leftover egg custard pie?
Store the pie in the refrigerator, covered, for up to 3 days. Egg-based pies should always be refrigerated to maintain freshness and safety.

Q: Can I freeze egg custard pie?
Freezing egg custard pie is not recommended as the texture of the custard can become watery or grainy when thawed.

This Old-School Egg Custard Pie is a timeless dessert that brings back memories of simpler times. With its rich, creamy filling and subtle sweetness, it’s a pie that’s both comforting and delicious. Whether you’re making it for a holiday meal or just because, this pie is sure to impress with its classic flavors. Serve it chilled or at room temperature, and enjoy a slice of nostalgic goodness