Ahhh, custard pie—smooth, old-fashioned, and quietly perfect 🥧✨ The kind of dessert that tastes like someone’s grandma really loved you.
🥧 Classic Custard Pie
Ingredients
- 1 unbaked 9-inch pie crust
- 3 large eggs
- ¾ cup sugar
- ½ tsp salt
- 2½ cups whole milk (warm, not hot)
- 1 tsp vanilla extract
- Ground nutmeg (for topping)
Instructions
- Preheat oven to 350°F (175°C).
- Place unbaked pie crust in a pie plate. Crimp edges.
- Whisk eggs, sugar, and salt until smooth (don’t overbeat).
- Slowly whisk in warm milk and vanilla.
- Pour filling into crust.
- Lightly sprinkle nutmeg over the top.
- Bake 45–50 minutes, until edges are set but the center still jiggles slightly.
- Cool completely—custard firms up as it cools.
🍰 Pro Tips
- Warm milk helps prevent a watery custard.
- Bake pie on a cookie sheet in case of spills.
- If the crust browns too fast, tent edges with foil.
- Chill before slicing for clean cuts.
🔄 Variations
- Old-fashioned: add 1 tbsp butter to the filling
- Coconut custard: add ¾ cup shredded coconut
- Lemon custard: add 1–2 tbsp lemon zest
- Deep dish: add one extra egg
If you want a silky no-crack custard, evaporated milk version, or impossible custard pie, I’ve got you 😉
