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The origins of egg custard pie can be traced back to the early days of American history, where custards were a popular dessert choice due to their simplicity and versatility. The concept of custard itself dates back to medieval times, originating from Europe, particularly in France and England. It was during the colonial era that egg custard pie began to take root in American kitchens, celebrated for its rich flavor and creamy texture.

Old fashioned egg custard pie

Indulge in the nostalgic flavors of our Classic Old-Fashioned Egg Custard Pie! This easy recipe combines creamy custard made from fresh eggs, whole milk, and a hint of nutmeg, all nestled in a flaky pie crust. Perfect for family gatherings or a sweet treat at home, it pairs beautifully with a dollop of whipped cream. Bake it, chill it, and enjoy the rich, smooth texture that will take you back to simpler times. Follow for the full recipe!
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Ingredients
  

1 unbaked pie crust (store-bought or homemade)

4 large eggs

1 cup granulated sugar

2 cups whole milk

1 tablespoon vanilla extract

1/4 teaspoon salt

1/2 teaspoon ground nutmeg (plus extra for garnish)

1 tablespoon cornstarch (optional, for thicker custard)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Pie Crust: If using a homemade pie crust, roll it out and fit it into a 9-inch pie pan. Trim the edges and prick the bottom with a fork to prevent bubbling. Chill the crust in the refrigerator while you prepare the filling.

      Mix the Custard Filling: In a large mixing bowl, beat the eggs until well mixed. Add in the granulated sugar, salt, vanilla extract, and nutmeg. Stir until fully combined.

        Add Milk: Gradually whisk in the whole milk until the mixture is smooth. If you prefer a thicker custard, mix cornstarch with a splash of milk to create a slurry before adding it to the custard mixture.

          Pour the Filling: Carefully pour the custard mixture into the chilled pie crust, filling it up to about 1/4 inch below the rim.

            Bake the Pie: Place the pie in the preheated oven and bake for 15 minutes at 425°F (220°C), then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 30–35 minutes. The custard should be set but still slightly jiggly in the center when done.

              Cool the Pie: Remove the pie from the oven and let it cool to room temperature. Sprinkle a light dusting of nutmeg on top for garnish.

                Chill and Serve: Once cooled, refrigerate the pie for at least 2 hours before slicing. Serve chilled or at room temperature, enjoying the creamy texture and classic flavor.

                  Prep Time: 15 minutes | Total Time: 1 hour 45 minutes | Servings: 8