Here’s a classic old-fashioned custard pie recipe—rich, creamy, and perfect for dessert lovers:
Ingredients (for 1 9-inch pie)
For the crust:
- 1 unbaked 9-inch pie crust (homemade or store-bought)
For the custard filling:
- 3 large eggs
- 3/4 cup (150 g) sugar
- 1/4 tsp salt
- 2 1/2 cups (600 ml) whole milk
- 1 tsp vanilla extract
- Optional: a pinch of nutmeg or cinnamon for topping
Instructions
- Preheat oven to 350 °F (175 °C).
- Prepare the crust
- Place the pie crust in a 9-inch pie pan.
- Prick the bottom lightly with a fork to prevent bubbles.
- Make the custard
- In a medium bowl, whisk eggs, sugar, and salt until smooth.
- Heat milk gently in a saucepan until warm (not boiling).
- Slowly pour the warm milk into the egg mixture, whisking constantly to prevent curdling.
- Stir in vanilla extract.
- Assemble the pie
- Pour the custard into the prepared crust.
- Sprinkle lightly with nutmeg or cinnamon if desired.
- Bake
- Bake in the preheated oven for 45–55 minutes, or until the custard is set but still slightly wobbly in the center.
- If the crust edges brown too quickly, cover them with foil.
- Cool and serve
- Let the pie cool to room temperature, then refrigerate for at least 2 hours before slicing.
- Serve chilled or at room temperature.
✅ Tips:
- Use whole milk or a mix of cream and milk for a richer custard.
- Avoid overbaking—custard will continue to set as it cools.
- For extra flavor, you can add a splash of bourbon or lemon zest to the filling.
If you want, I can also give a quick “no-water bath” method that ensures a perfectly smooth custard without cracking. Do you want me to show that?
