Egg Custard Pie is a classic, simple dessert that brings back nostalgic memories of grandma’s kitchen. With its creamy, smooth filling and light, buttery crust, this old-fashioned pie is perfect for any occasion. It’s easy to make with a few basic ingredients and has a delicate texture that melts in your mouth. Let’s dive into this easy-to-follow recipe for a delicious, 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
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 1/2 cups whole milk
- 1/4 teaspoon ground nutmeg
Instructions
Step 1: Preheat the Oven and Prepare the Pie Crust
Preheat your oven to 400°F (200°C). If you’re using a store-bought pre-made pie crust, roll it out and fit it into a 9-inch pie dish. If you’re making a homemade crust, roll the dough out on a floured surface to fit the pie dish. Trim and crimp the edges as desired.
To prevent the crust from puffing up while baking, prick the bottom and sides of the pie crust with a fork. You can also line the crust with parchment paper and fill it with pie weights or dried beans for blind baking.
Step 2: Pre-Bake the Pie Crust
Place the prepared crust in the preheated oven and bake for 10 minutes. Remove the crust from the oven and take out the pie weights or beans (if using). Set the crust aside to cool slightly while you prepare the filling.
Step 3: Make the Custard Filling
In a medium-sized mixing bowl, whisk together the 3 large eggs, 3/4 cup granulated sugar, and 1/4 teaspoon of salt until well combined. Stir in 1/2 teaspoon of vanilla extract.
In a small saucepan, heat the 2 1/2 cups of whole milk over medium heat until it is warm but not boiling (just until you see tiny bubbles forming at the edges). Slowly pour the warm milk into the egg mixture, whisking continuously to avoid scrambling the eggs.
Step 4: Assemble the Pie
Once the custard mixture is fully combined, carefully pour it into the pre-baked pie crust. Sprinkle the top of the filling with 1/4 teaspoon of ground nutmeg for a classic touch.
Step 5: Bake the Pie
Reduce the oven temperature to 350°F (175°C). Bake the pie for 40-50 minutes, or until the custard is set but still slightly jiggly in the center. To test for doneness, insert a knife into the center of the pie; it should come out clean.
Step 6: Cool and Serve
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. Let the pie cool to room temperature before serving. You can also chill it in the refrigerator if you prefer a colder custard.
Serve your old school egg custard pie plain, or with a dollop of whipped cream for an extra indulgent touch.
Baking Tips
- Warm milk: Make sure the milk is warm (but not boiling) when mixing it with the eggs. This helps to avoid scrambling the eggs and ensures a smooth, creamy custard.
- Pie crust: Pre-baking the crust helps keep it crisp and prevents it from becoming soggy once the custard is added.
- Watch the baking time: Keep an eye on the pie during the last few minutes of baking. You want the center to be slightly jiggly but not liquid. The pie will firm up as it cools.
Variations
- Cinnamon twist: Instead of nutmeg, you can sprinkle cinnamon on top for a slightly different flavor.
- Coconut custard pie: Add 1/2 cup of shredded coconut to the custard mixture before baking for a coconut-flavored variation.
- Lemon custard pie: Add a tablespoon of fresh lemon zest and a tablespoon of lemon juice for a tangy citrus twist.
Frequently Asked Questions (FAQs)
Can I make this pie ahead of time?
Yes, egg custard pie can be made ahead of time. Store it in the refrigerator for up to 3 days. Be sure to let it cool completely before covering it to prevent condensation from forming.
Can I use a different type of milk?
Whole milk is preferred for its richness, but you can substitute with 2% or even a non-dairy milk like almond or oat milk. Keep in mind, however, that the texture may be slightly less creamy.
How do I store leftovers?
Leftover egg custard pie should be stored in the refrigerator. Cover it with plastic wrap or foil and enjoy it within 3 days for the best taste.
This Old School Egg Custard Pie is a simple, classic dessert with a smooth, creamy filling and just the right amount of sweetness. The subtle flavor of vanilla and nutmeg complements the rich custard, making it a comforting treat for any occasion. Whether you’re serving it as a nostalgic favorite or trying it for the first time, this pie is sure to be a hit. Enjoy your homemade custard pie with family and friends!
