Grandma’s Old-Fashioned Custard Pie

Old-fashioned custard pie made with eggs, milk, heavy cream, vanilla, and nutmeg baked in a flaky pie crust. This classic custard pie recipe delivers a smooth, creamy filling with a lightly set center and crisp crust. Easy homemade custard pie served chilled with whipped cream, perfect for holidays, family gatherings, or traditional desserts. Simple baked custard pie with pantry ingredients, ideal for those searching for a timeless grandmother-style dessert recipe.

This classic custard pie is simple, comforting, and timeless. With a silky-smooth vanilla custard gently baked in a flaky pie crust and finished with a light sprinkle of nutmeg, it’s the kind of dessert that feels straight from grandma’s kitchen. Perfect served chilled with whipped cream, this old-fashioned custard pie is all about pure, nostalgic flavor.

Ingredients

• 1 disk flaky pie dough (homemade or high-quality store-bought)
• 4 large eggs
• ½ cup granulated sugar (increase to ⅔ cup for a sweeter pie)
• ½ teaspoon salt
• 1 tablespoon vanilla extract
• 1 cup heavy cream
• 1½ cups milk
• ¼ teaspoon freshly grated nutmeg
• Fresh whipped cream, for serving

Instructions

1. Preheat the oven to 425°F (220°C).
2. Lightly flour a rolling pin and roll out the pie dough until it is about 3 inches wider than your pie plate. Trim the edges if needed for an even circle.
3. Carefully transfer the dough to the pie plate, pressing it gently into the corners. Fold the excess dough under and crimp the edges using your fingers or a fork. Place the crust in the freezer for at least 15 minutes.
4. Separate one egg and lightly brush the frozen pie crust with the egg white. This helps prevent a soggy bottom.
5. Bake the crust for 10 minutes. If the edges slump, gently push them back into place while still warm. Remove from the oven and let cool.
6. Reduce the oven temperature to 325°F (165°C).
7. In a medium bowl, whisk together the eggs, sugar, salt, vanilla, heavy cream, milk, and nutmeg until fully blended and smooth. Avoid incorporating too much air.
8. Place the cooled pie crust on a foil-lined baking sheet. Carefully pour the custard filling into the crust.
9. Bake for about 55–65 minutes, until the edges are set and the center still has a gentle wobble.
10. Remove from the oven and allow the pie to cool completely at room temperature, then refrigerate until ready to serve.
11. Serve chilled, topped with whipped cream and extra grated nutmeg if desired.

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Tips

• Use freshly grated nutmeg for the best aroma and flavor.
• Avoid overbaking; the center should still jiggle slightly when you remove the pie.
• Chilling the pie allows the custard to fully set and improves slicing.
• Baking the crust briefly before filling helps keep it crisp.

Variations and Substitutions

• Extra sweet: Increase the sugar to ⅔ cup for a sweeter custard.
• Dairy swap: Replace half the milk with more cream for a richer filling.
• Spice variation: Add a pinch of cinnamon or cloves for a warm spice note.
• Crust option: Use a deep-dish crust if you prefer a thicker custard layer.

FAQs

How do I know when custard pie is done?
The edges should be set while the center remains slightly wobbly. It will firm up as it cools.

Why did my custard crack?
Cracks usually mean the pie was overbaked or baked at too high a temperature.

Can I make this pie ahead of time?
Yes, this pie is ideal made a day in advance and stored in the refrigerator.

Serving Suggestions

• Serve chilled with freshly whipped cream.
• Pair with a cup of coffee or tea for a classic dessert.
• Garnish with additional nutmeg or a light dusting of powdered sugar.

Why You’ll Love This Recipe

• Classic, old-fashioned flavor
• Smooth, creamy custard texture
• Simple ingredients and easy preparation
• Perfect make-ahead dessert for any occasion