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Flawless Old Fashioned Custard Pie: Simple, Creamy Recipe

A close-up slice of rich, creamy custard pie with a deeply browned top, sitting on a white plate.
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Make a truly classic, old-fashioned custard pie with a velvety smooth vanilla filling and a buttery crust. This simple recipe guarantees a creamy dessert pie every time and avoids cracked tops.

Ingredients

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  • 1 unbaked 9-inch pie crust (store-bought or homemade)
  • 1 1/2 cups whole milk
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Place your unbaked pie crust into a 9-inch pie plate. Do not pre-bake the crust.
  2. In a medium bowl, whisk together the sugar and nutmeg.
  3. In a separate bowl, lightly beat the eggs. Gradually whisk the sugar mixture into the eggs until combined.
  4. Slowly whisk in the milk and vanilla extract until the mixture is uniform. Do not over-whisk; excessive air causes cracks.
  5. Pour the custard mixture carefully into the unbaked pie shell.
  6. Bake for 40 to 50 minutes. The pie is done when the edges are set but the center still has a slight jiggle when gently shaken.
  7. Remove the pie from the oven. Let it cool completely on a wire rack at room temperature for at least 2 hours before chilling.
  8. Chill the pie in the refrigerator for at least 4 hours, or until fully set, before slicing and serving.

Notes

  • To prevent a cracked top, avoid over-baking. Remove the pie when the center is still slightly soft.
  • For an extra smooth texture, strain the finished custard mixture through a fine-mesh sieve before pouring it into the crust.
  • If you want a cinnamon-vanilla flavor, substitute 1/4 teaspoon of nutmeg with 1/4 teaspoon of ground cinnamon.

Nutrition

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