This Old-Fashioned Egg Custard Pie is a timeless, simple dessert with a creamy texture and warm flavors of vanilla and nutmeg. With just a few basic ingredients, it’s a delightful treat that’s perfect for holiday gatherings or a cozy homemade dessert any time of year.
Ingredients:
- 1 unbaked pie shell (deep-dish recommended)
- 3 large eggs
- ½ cup sugar
- ½ teaspoon salt
- ½ teaspoon ground nutmeg (plus extra for topping)
- 2 ⅔ cups milk
- 1 teaspoon pure vanilla extract
Directions:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Step 2: Make the Custard Filling
In a large bowl, lightly beat the eggs. Add the sugar, salt, nutmeg, milk, and vanilla extract. Whisk until everything is well combined and smooth.
Step 3: Pour into Pie Shell
Place the unbaked pie shell on a baking sheet. Carefully pour the custard mixture into the pie shell.
Step 4: Bake
Transfer the baking sheet with the pie shell to the preheated oven. Bake for 35-40 minutes, or until the custard is set around the edges but still slightly wobbly in the center. A knife inserted near the center should come out clean when the pie is done.
Step 5: Cool and Serve
Remove the pie from the oven and allow it to cool completely on a wire rack. Sprinkle the top with freshly ground nutmeg before serving for an added touch of flavor.
Serving and Storage Tips:
- Serving: Serve the pie slightly chilled or at room temperature. It pairs beautifully with a dollop of whipped cream or a dusting of cinnamon.
- Storage: Store any leftovers covered in the refrigerator for up to 3 days.
- Freezing: While egg custard pies typically don’t freeze well due to their delicate texture, you can freeze individual slices. Wrap each slice in plastic wrap and place in a freezer-safe container for up to 1 month.
Helpful Notes:
- Pie Shell: A deep-dish pie shell is ideal to hold the custard filling. If using a standard pie shell, you may need to reduce the custard amount slightly.
- Custard Texture: The custard should be creamy, not grainy. Avoid overbaking, as this can cause the custard to curdle.
Tips from Well-Known Chefs:
- Mary Berry: “For a perfectly smooth custard, warm the milk slightly before whisking it with the eggs. This helps it blend more easily and creates a creamier texture.”
- Julia Child: “Nutmeg adds a wonderful aroma, but remember a little goes a long way! Freshly grated nutmeg gives the best flavor.”
Frequently Asked Questions:
- Can I use a store-bought pie crust?
Yes! Store-bought pie crust works perfectly and saves time, making this recipe even easier. - Can I use a different milk?
Whole milk provides the creamiest texture, but you can substitute with 2% milk. Avoid using skim milk, as it may result in a watery custard. - How do I know when the pie is done?
The edges should be set, and the center should still have a slight wobble. It will continue to set as it cools. A knife inserted near the center should come out clean. - Can I add other spices?
Cinnamon or a dash of cloves can add warmth, but stick to small amounts so they don’t overpower the custard flavor. - Why is my custard watery?
If the custard is watery, it may be due to overbaking or using a milk with a low fat content. For best results, use whole milk and bake until just set.
This Old-Fashioned Egg Custard Pie is a comforting, simple dessert with a smooth, creamy filling and subtle flavors of vanilla and nutmeg. It’s a nostalgic treat that’s perfect for holiday tables or anytime you crave a classic homemade dessert. Enjoy!
