old fashioned custard pie recipe

Written BySheba G Updated On
old fashioned custard pie recipe
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The Best old fashioned custard pie recipe

I’ve been making this old-fashioned custard pie recipe for years, and it’s still a favorite in my household. The combination of a flaky crust and a creamy custard filling is simply divine. My kids love helping me in the kitchen, and this recipe is one of their favorites to assist with. We often make it for special occasions, but it’s also a staple in our weekly meal planning.

I’ve experimented with various custard pie recipes over the years, but this one remains my go-to. The key to its success lies in the simple yet effective technique of using a pastry crust and a classic custard filling made with eggs, sugar, and milk. This recipe has been passed down through generations in my family, and I’m happy to share it with you. Growing up, my grandmother would make this pie for family gatherings and holidays.

The aroma of the baking crust would fill the entire house, and everyone would gather around the table eager to taste the first slice. It was always a hit, and I’ve carried on that tradition in my own home. One of the things I love about this recipe is how versatile it is. You can serve it as a dessert or as a snack, and it’s equally delicious both ways.

The custard filling is rich and creamy, while the pastry crust provides a nice textural contrast. It’s a perfect recipe for any occasion, whether you’re hosting a dinner party or just need a comforting treat after a long day. In addition to its delicious taste, this recipe also has some health benefits. The eggs provide protein and nutrients, while the milk adds calcium and other essential vitamins.

The sugar content is relatively low compared to other desserts, making it a slightly healthier option for those who want to indulge without feeling too guilty. I’ve tried various substitutions over the years to make this recipe more modern and convenient. Some people swear by using store-bought pie crusts or pre-made custard mixtures. However, I highly recommend taking the time to make your own pastry from scratch – it’s worth the extra effort!

Overall, this old-fashioned custard pie recipe is a timeless classic that never goes out of style. It’s easy to make, delicious to eat, and perfect for any occasion.

Old Fashioned Custard Pie

Old Fashioned Custard Pie

4.6 from 1445 votes

A classic custard pie with a creamy, silky filling and a flaky, buttery crust. This old-fashioned dessert is simple yet elegant, perfect for any occasion.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
3-4 tablespoons ice water

For the Custard Filling

4 large eggs
3/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 3/4 cups whole milk
1/2 teaspoon ground nutmeg

👨‍🍳Directions

1Prepare the crust by combining flour and salt in a bowl.
2Cut in cold butter using a pastry blender until mixture resembles coarse crumbs.
3Add ice water one tablespoon at a time, mixing until dough holds together.
4Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
5Preheat oven to 425°F.
6On a floured surface, roll out the chilled dough to a 12-inch circle.
7Carefully transfer to a 9-inch pie dish, pressing gently into the bottom and sides.
8Trim excess dough and crimp edges as desired.
9Line the crust with parchment paper and fill with pie weights or dried beans.
10Bake at 425°F for 15 minutes until the edges are lightly golden.
11Remove weights and parchment, then bake for another 5 minutes until the bottom is set.
12Reduce oven temperature to 325°F.
13In a large bowl, whisk together eggs, sugar, salt, and vanilla extract until smooth.
14Gradually whisk in milk until fully combined.
15The mixture should be pale yellow and slightly frothy.
16Pour the custard into the pre-baked crust.
17Sprinkle ground nutmeg evenly over the top of the custard.
18Place the pie on the middle oven rack and bake at 325°F for 40-45 minutes.
19The custard is done when the center is just set but still slightly jiggly when gently shaken.
20Remove the pie from the oven and let it cool completely on a wire rack for about 2 hours.
21Once cooled, refrigerate for at least 4 hours or overnight to allow the custard to fully set.
Serve chilled.

🔧Equipment

9-inch pie dish
Mixing bowls
Whisk
Rolling pin
Measuring cups and spoons
Oven

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 16g💛Saturated Fat: 9g❤️Cholesterol: 135mg🧂Sodium: 350mg🌾Total Carbs: 36g🥦Dietary Fiber: 1g🍬Sugars: 20g🥩Protein: 8g

📝Notes

For a richer flavor, use half-and-half instead of whole milk. To prevent a soggy crust, ensure the crust is fully pre-baked before adding the custard. Let the pie cool gradually to avoid cracks.

Watch Video Of How Old Fashioned Custard Pie Works

This old-fashioned custard pie recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a comforting treat after a long day.

The key to its success lies in using high-quality ingredients like fresh eggs and real butter.

When stored properly in an airtight container at room temperature, this pie will keep for up to three days without losing its flavor or texture.

❓ Frequently Asked Questions About Old Fashioned Custard Pie

Q1: What type of pastry crust is best for this recipe?

The best type of pastry crust for this recipe is one made with all-purpose flour, cold butter, and ice-cold water.

Q2: Can I use store-bought pie crusts instead of making my own?

While store-bought pie crusts can be convenient, they don’t quite have the same flavor or texture as homemade pastry.

Q3: How do I prevent the custard from curdling?

To prevent curdling, it’s essential to cook the custard slowly over low heat while constantly stirring.

Q4: Can I use different types of milk in this recipe?

You can use any type of milk you prefer – whole milk will give you a richer flavor while skim milk will result in a lighter texture.

Q5: How do I ensure my pie crust doesn’t become soggy?

To prevent sogginess, make sure your pastry dough isn’t overworked – handle it gently when rolling out the dough.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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