Go Back
A homemade custard pie with a dollop of whipped cream.
Jana Rae

Old-Fashioned Custard Pie

Classic Custard Pie with a silky egg filling and flaky crust. A simple, old-fashioned farmhouse dessert perfect for holidays or everyday baking.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 1 unbaked 9-inch pie crust
  • 3 large eggs
  • ¾ cup granulated sugar
  • 2 cups whole milk or half-and-half for creamier texture
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • Ground nutmeg optional, for garnish

Method
 

  1. Heat oven to 350°F (175°C).
  2. Place unbaked crust into a 9-inch pie plate.
  3. In a bowl, whisk together eggs, sugar, milk, vanilla, and salt until smooth.
  4. Pour mixture into pie shell. Sprinkle lightly with nutmeg if desired.
  5. Bake 45–50 minutes, until filling is set but center still jiggles slightly.
  6. Cool completely before slicing. Serve plain, or with whipped cream.

Notes

Recipe Notes

  • Custard should be creamy and sliceable, not watery.
  • Chill pie for firmer slices, or serve warm for a softer texture.
  • Best eaten within 2–3 days, stored in the fridge.

⭐ Pro Tip

Pie Crust: Use 1 (9-inch) unbaked crust. For best results, try my Buttery Flaky Pie Crust Recipe — crisp, golden, and perfect for custards.