Why You’ll Love This Recipe

If you have a soft spot for simple yet nostalgic desserts, this Old Fashioned Egg Custard Pie will undoubtedly capture your heart! With its silky texture and gentle flavor, it’s a delightful treat that evokes memories of homemade comfort. Crafted with just a handful of pantry staples—milk, eggs, sugar, and a dash of vanilla—it presents a light and creamy custard that’s downright irresistible. Topped with a sprinkle of nutmeg, this pie is perfect for holiday celebrations or whenever you crave a slice of sweet history.

The Recipe

Ingredients:

• 1 unbaked 9-inch pie crust (store-bought or homemade)
• 3 large eggs, at room temperature
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 2 cups whole milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg (plus extra for sprinkling)

Step-by-Step Instructions:

1. Preheat the oven: Start by preheating your oven to 350°F (175°C). Line a 9-inch pie dish with the unbaked pie crust and crimp the edges as you like.
2. Whisk the filling: In a large mixing bowl, whisk together the eggs, sugar, and salt until everything is well combined and slightly frothy.
3. Add the milk and flavoring: Gradually pour the milk into the bowl while whisking continuously. Then, mix in the vanilla extract and 1/4 teaspoon of nutmeg until the mixture is smooth.
4. Pour the custard into the crust: Carefully transfer the custard mixture into the prepared pie crust, ensuring it’s evenly distributed.
5. Bake the pie: Place the pie on a baking sheet to catch any drips, and bake it in the preheated oven for 45-50 minutes. You’re looking for a custard that is set but still has a slight jiggle in the center.
6. Cool and sprinkle with nutmeg: Once baked, take the pie out of the oven and let it cool on a wire rack. Finish by sprinkling a bit of extra nutmeg on top for a nice touch.
7. Chill or serve warm: You can serve this pie slightly warm or chill it in the refrigerator for a couple of hours before slicing.

Serving and Storage Tips

• Serving: This pie can be enjoyed on its own or with a dollop of whipped cream. It’s also fantastic topped with a scoop of vanilla ice cream or a drizzle of caramel sauce!
• Storage: If you have any leftovers, store them in the refrigerator, where they’ll stay fresh for up to 3 days. Just cover the pie loosely with plastic wrap to maintain its deliciousness.

Helpful Notes

• For the creamiest custard, use eggs and milk that are at room temperature to avoid curdling.
• If your crust is browning too fast, cover its edges with foil or use a pie shield.
• Avoid overbaking the pie, as the custard continues to set while it cools.

FAQs

1. Can I use a different type of milk?
Yes, you can substitute with 2% milk or even a combination of half-and-half for a richer flavor. However, whole milk gives the creamiest texture.

2. How can I tell when the pie is done?
The custard should be mostly set with just a slight jiggle in the center. Remember that it will firm up as it cools.

3. Can I make this pie ahead of time?
Definitely! This pie often tastes even better the next day as the flavors meld beautifully. Just refrigerate it until you’re ready to serve.

4. Can I freeze egg custard pie?
Although it’s best enjoyed fresh, you can freeze the pie. Wrap it tightly in plastic wrap, and it can remain in the freezer for up to a month. When you’re ready to eat it, thaw it in the refrigerator overnight.

5. What’s the best way to prevent the custard from curdling?
The key is to whisk the ingredients thoroughly and avoid overbaking. Ensure your oven isn’t too hot, as excess heat can cause curdling.