Old Fashioned Custard Pie is a classic dessert that’s simple, creamy, and delicately flavored with vanilla and nutmeg. This pie harks back to a time when desserts were made with just a few pantry staples but delivered big on comfort and taste. The silky custard filling combined with a flaky pie crust creates a nostalgic treat that’s perfect for any occasion.
Ingredients:
- 1 unbaked pie shell (deep dish): A deep-dish pie shell is ideal for holding the generous amount of custard. You can use a store-bought pie shell like Marie Callender’s, or make your own if you prefer.
- 3 large eggs: Eggs are the key ingredient in custard, providing structure and richness to the pie.
- ½ cup sugar: Sweetens the custard to just the right level, allowing the subtle flavors to shine.
- ½ teaspoon salt: Enhances the flavor of the custard, balancing the sweetness.
- ½ teaspoon nutmeg: Adds a warm, spicy note that’s traditional in custard pies.
- 2 ⅔ cups milk: Whole milk is best for a rich and creamy custard, but you can use 2% if you prefer a lighter pie.
- 1 teaspoon pure vanilla extract: Infuses the custard with a deep, comforting vanilla flavor.
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). This ensures the pie will bake evenly and the custard will set properly.
- Prepare the Pie Shell:
- Place the unbaked pie shell in a pie dish if it’s not already in one. Set it aside while you prepare the custard filling.
- Make the Custard Filling:
- In a medium mixing bowl, whisk together the eggs, sugar, salt, and nutmeg until well combined. The mixture should be smooth and the sugar should be fully dissolved.
- Gradually whisk in the milk, making sure it’s fully incorporated. Finally, add the vanilla extract and stir to combine.
- Fill the Pie Shell:
- Carefully pour the custard filling into the prepared pie shell. It’s best to place the pie shell on a baking sheet before filling to make it easier to transfer to the oven without spilling.
- Bake the Pie:
- Place the pie in the preheated oven on the center rack. Bake for 45-55 minutes, or until the custard is set but still slightly jiggly in the center. The edges should be firm, and a knife inserted near the center should come out clean.
- If the crust starts to brown too quickly, you can cover the edges with aluminum foil to prevent over-browning.
- Cool the Pie:
- Once the pie is done baking, remove it from the oven and allow it to cool on a wire rack. The custard will continue to set as it cools. For the best texture, let the pie cool to room temperature, then refrigerate for at least 2 hours before serving.
- Serve:
- Serve slices of Old Fashioned Custard Pie plain, or with a dollop of whipped cream if you like. The pie is deliciously creamy with a hint of nutmeg and vanilla, making it a perfect end to any meal.
Tips and Variations:
- Spiced Variation: Add a pinch of cinnamon or a dash of allspice to the custard mixture for a spiced version of this classic pie.
- Citrus Twist: For a refreshing twist, add a teaspoon of lemon or orange zest to the custard mixture.
- Crust Options: While a traditional pie crust is classic, you could also use a graham cracker crust for a different texture and flavor.
Old Fashioned Custard Pie is a timeless dessert that brings back memories of home-cooked meals and family gatherings. Its simple ingredients and preparation make it a go-to recipe for those who appreciate the basics done well. The creamy custard filling, kissed with vanilla and nutmeg, pairs perfectly with the flaky pie crust, making every bite a comforting experience. Enjoy this pie as a delightful finish to any dinner or as a comforting treat with a cup of coffee or tea.