Old-Fashioned Custard Pie: A Creamy Slice of Americana From the Oven

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  • 3 large eggs – The heart of the custard, giving it structure and richness.
  • 1 cup granulated sugar – Sweetens the pie without making it cloying.
  • 1 tsp pure vanilla extract – Adds warmth and depth of flavor.
  • ¼ tsp salt – Balances the sweetness.
  • 2 cups whole milk – For creaminess. You can also use half-and-half for a richer result.
  • ¼ cup all-purpose flour – Helps the custard set with a slight firmness.
  • ¼ tsp ground nutmeg (optional) – Adds a traditional, aromatic touch.

Tip: Using room-temperature ingredients ensures the custard blends smoothly and bakes evenly.

Step-by-Step Instructions: From Mixing Bowl to Heirloom Dessert

Even if you’re new to baking, this recipe is easy to follow — and the result is sure to impress.

Step 1: Preheat the Oven and Prep Your Pie Dish

Preheat your oven to 375°F (190°C). Roll out your pie crust and gently press it into a 9-inch pie dish, making sure it fits snugly into the corners. Trim off any overhanging dough and crimp the edges as desired.

For a golden finish, brush the crust with a light egg wash made by whisking 1 egg with 1 tablespoon of water.

Homemade tip: If you’re making the crust from scratch, chill it for at least 30 minutes before baking to prevent shrinking.

Step 2: Mix the Custard

In a large bowl, whisk together the eggs, sugar, vanilla extract, and salt until the mixture is smooth and pale.

Slowly add the milk (or half-and-half), continuing to whisk until fully combined.

In a separate small bowl, mix the flour and nutmeg (if using). Gradually sift or whisk this into the custard mixture to avoid lumps.

Avoid overmixing — you want a smooth custard, not foam. Whisk gently and patiently.

Step 3: Assemble the Pie

Pour the custard mixture into the prepared crust. Fill it nearly to the top, but leave a little room so it doesn’t spill over as it bakes.

If needed, place the pie dish on a baking sheet to catch any overflow or make it easier to transfer.

Step 4: Bake Slowly and Evenly

Bake the pie in the center of the oven for 45–50 minutes, or until the edges are golden brown and the center is mostly set with a gentle jiggle.

To test for doneness, insert a thin knife or toothpick near the center. If it comes out mostly clean, the pie is done. A little wobble in the middle is okay — it will firm up as it cools.

If the crust browns too fast, cover the edges with a strip of foil halfway through baking.Continue reading…

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