I adore how this old‑fashioned egg custard pie comes together—simple ingredients, warm nostalgia, and that comforting vanilla‑nutmeg flavor that always takes me back home.

Why You’ll Love This Recipe

I love this recipe for its timeless charm and ease. I mix up basic pantry staples—eggs, sugar, milk, cream, vanilla, nutmeg—pour it into a flaky crust, bake until just set, and end up with a silky, lightly wobbly custard that’s perfect warm or cold. It’s comfort food at its finest and so approachable that it’s become a family favorite in my kitchen.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 (9‑inch) unbaked pie crust (homemade or store‑bought)
4 large eggs
¾ cup granulated sugar
1¼ cups heavy cream
1¼ cups whole milk
3 teaspoon vanilla extract
½ teaspoon fine salt
¼ teaspoon ground nutmeg (plus extra to sprinkle on top)

Directions

Preheat my oven to 400 °F (205 °C).
Place the pie crust in a 9-inch pie plate, crimping the edges neatly.
Par-bake the crust: Add pie weights or dried beans. Bake for 10 minutes. Remove weights, bake another 5 minutes more, then let cool—this keeps it crisp.
Meanwhile, whisk 4 eggs with ¾ cup sugar until smooth.
Stir in heavy cream, milk, vanilla, salt, and nutmeg until fully combined.
Pour the custard into the par-baked crust. Sprinkle a light dusting of nutmeg on top.
Place the pie on a baking sheet, carefully tent with foil to prevent over-browning.
Bake at 400 °F for 20 minutes, then reduce heat to 350 °F (175 °C) and bake another 10–15 minutes—until the edges are set and the center still gently jiggles when shaken.
Remove from oven and cool completely on a wire rack.
Chill in the refrigerator for at least 4–6 hours or overnight to let it fully set.

Servings and timing

Servings: yields 8 generous slices
Prep time: about 20 minutes (including par-baking)
Bake time: roughly 35 minutes
Chill time: minimum 4 hours, ideally overnight

Variations

For extra richness, I sometimes substitute half the milk with cream or use all cream.
I like adding a sprinkle of cinnamon or pumpkin pie spice alongside the nutmeg.
Using half-and-half or scalded milk gives a creamier texture.
For a dairy-free option, I use almond or soy milk.

Storage/reheating

After cooling to room temperature, I tightly wrap leftovers or store in an airtight container in the fridge. It keeps well for up to 3 days.
To freeze, I wrap securely and freeze for up to 3 months. Thaw overnight in the fridge before serving.
I usually serve it slightly chilled. Reheating isn’t necessary, but letting it sit at room temperature for a few minutes brings out the soft, creamy texture.

FAQs

What if my custard pie is watery?

This usually means it wasn’t baked long enough or the custard wasn’t mixed thoroughly. I make sure to whisk everything well and bake until the edges are set and the center has a gentle jiggle.

Do I have to par-bake the crust?

Yes, I always par-bake to keep the crust crisp and avoid sogginess. It makes a big difference in texture.

How can I tell when the pie is done?

I look for set edges and a slight jiggle in the center. A knife inserted near the center should come out mostly clean.

Can I prepare it in advance?

Definitely. I often bake it the day before, chill it overnight, and serve the next day. It slices beautifully after resting.

How long does this pie last in the fridge?

It stays fresh in the refrigerator for up to 3 days in an airtight container. I can also freeze it for longer storage, up to 3 months.

Conclusion

This old‑fashioned egg custard pie is a humble yet time-honored dessert that celebrates simplicity: rich custard, flaky crust, and homey spices. I find each slice sweet, comforting, and utterly nostalgic—perfect for any occasion, from casual dinners to holiday gatherings. Give it a try, and let its creamy elegance bring a touch of tradition and warmth to your table.

Old‑Fashioned Egg Custard Pie: rich, creamy, and straight from the heart of homemade tradition

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Author: Sue
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes + chill time
Yield: 8 slices
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

A rich, creamy, and nostalgic old-fashioned egg custard pie with warm vanilla and nutmeg flavors in a flaky crust. Perfect served warm or chilled.

Ingredients

1 (9-inch) unbaked pie crust (homemade or store-bought)
4 large eggs
¾ cup granulated sugar
1¼ cups heavy cream
1¼ cups whole milk
3 tsp vanilla extract
½ tsp fine salt
¼ tsp ground nutmeg (plus extra to sprinkle on top)

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Instructions

Preheat oven to 400 °F (205 °C).
Place the pie crust in a 9-inch pie plate, crimping the edges neatly.
Par-bake the crust: add pie weights or dried beans. Bake for 10 minutes, remove weights, and bake for another 5 minutes. Let cool.
Whisk eggs and sugar until smooth.
Stir in heavy cream, milk, vanilla, salt, and nutmeg until fully combined.
Pour the custard into the par-baked crust and sprinkle lightly with nutmeg.
Place the pie on a baking sheet and tent with foil.
Bake at 400 °F for 20 minutes, reduce to 350 °F (175 °C), and bake another 10–15 minutes until edges are set and center jiggles slightly.
Remove from oven and cool completely on a wire rack.
Chill in the refrigerator for at least 4–6 hours or overnight.

Notes

Substitute half the milk with cream or use all cream for extra richness.
Add cinnamon or pumpkin pie spice for variation.
Use almond or soy milk for a dairy-free version.
Store in an airtight container in the fridge for up to 3 days or freeze up to 3 months.
No need to reheat; serve slightly chilled or at room temperature.