Name: The Old Fashioned Custard Pie
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 unbaked pie crust; 1 1/2 cups whole milk; 1/2 cup heavy cream; 3/4 cup granulated sugar; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 3 large eggs, beaten; 1 tablespoon cornstarch

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The Old Fashioned Custard Pie is a timeless dessert that brings together a smooth, velvety custard filling with a hint of nutmeg and cinnamon, all enveloped in a buttery, flaky crust. It’s the perfect treat to share at family gatherings or just to indulge in a slice of nostalgia.

The Old Fashioned Custard Pie

Ingredients

1 pie crust, unbaked

1 ½ cups whole milk

½ cup heavy cream

¾ cup granulated sugar

¼ teaspoon salt

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

3 large eggs, beaten

1 tablespoon cornstarch

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 375°F (190°C).

Place the unbaked pie crust into a 9-inch pie dish and set it aside.

In a medium saucepan, combine the whole milk, heavy cream, sugar, salt, vanilla extract, cinnamon, and nutmeg. Stir over medium heat until the mixture is hot but not boiling.

In a separate bowl, whisk together the eggs and cornstarch until smooth.

Gradually add a small amount of the hot milk mixture into the beaten eggs to temper them, whisking constantly to avoid curdling.

Slowly pour the egg mixture back into the saucepan with the remaining milk mixture, whisking continuously.

Continue to cook over medium heat, stirring constantly, until the custard thickens, which should take about 5-7 minutes.

Once thickened, remove the custard from the heat and pour it into the prepared pie crust.

Smooth the top with a spatula, then sprinkle lightly with extra nutmeg or cinnamon if desired.

Bake for 40-45 minutes, or until the custard is set and the top is golden brown. A knife inserted into the center should come out clean.

Let the pie cool completely before slicing. Serve chilled or at room temperature.

Servings and Timing

Servings: 8 servings

Prep Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 1 hour

Variations

Spiced Up Version: I love adding a pinch of ground ginger or cloves to give the pie an extra layer of warmth and spice.

Coconut Custard: You could also swap out the milk for coconut milk and add shredded coconut for a tropical twist on this classic pie.

Crust Alternatives: While a traditional pie crust works wonders, a graham cracker crust or an almond flour crust would be delicious options for a gluten-free or lower-carb alternative.

Storage/Reheating

Storage: I store any leftover pie in the refrigerator. It keeps well for up to 3 days when covered tightly with plastic wrap or stored in an airtight container.

Reheating: To reheat, I recommend slicing the pie and gently warming it in the microwave for about 20-30 seconds. If you prefer it warm from the oven, you can heat individual slices at 300°F (150°C) for about 10 minutes, but I prefer it chilled or at room temperature for the best flavor and texture.

FAQs

How can I make my custard thicker?

If you find your custard is too runny, you can add a little extra cornstarch, but be careful not to add too much as it might affect the texture. Also, make sure to cook the custard long enough to allow it to thicken.

Can I use a store-bought pie crust?

Yes, I often use store-bought pie crust when I'm short on time. It’s perfectly fine and still makes a delicious pie!

Can I freeze this custard pie?

Yes, you can freeze the pie after it has fully cooled. Just make sure to wrap it tightly with plastic wrap or foil, and it will keep for up to 2 months. Thaw overnight in the fridge before serving.

Can I substitute the heavy cream with something lighter?

If you'd like a lighter version, you could substitute the heavy cream with whole milk or a combination of milk and a little bit of butter for richness, though it may alter the texture slightly.

What’s the best way to serve custard pie?

I enjoy serving it chilled, but it’s also great at room temperature. Some people like to add a dollop of whipped cream or a sprinkle of extra cinnamon on top for a little extra flair.

Conclusion

This Old Fashioned Custard Pie is truly one of those recipes that takes you back in time. It’s simple, comforting, and utterly delicious. I hope you enjoy making it as much as I do, whether it’s for a special occasion or just because you’re in the mood for a slice of nostalgia. It’s the kind of dessert that brings everyone together with its creamy filling and flaky crust.

Recipe:

The Old Fashioned Custard Pie

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Author: Cheryl
Total Time: 1 hour
Yield: 8 servings
Diet: Vegetarian

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Description

This Old Fashioned Custard Pie is a classic dessert that combines a rich, creamy custard filling with a delicate buttery crust. Enhanced by a touch of cinnamon and nutmeg, it's the perfect comfort food for family gatherings or any occasion. Easy to make and incredibly satisfying, this nostalgic dessert is sure to please everyone!

Instructions

Preheat the oven to 375°F (190°C).
Place the unbaked pie crust into a 9-inch pie dish and set it aside.
In a medium saucepan, combine the whole milk, heavy cream, sugar, salt, vanilla extract, cinnamon, and nutmeg. Stir over medium heat until the mixture is hot but not boiling.
In a separate bowl, whisk together the eggs and cornstarch until smooth.
Gradually add a small amount of the hot milk mixture into the beaten eggs to temper them, whisking constantly to avoid curdling.
Slowly pour the egg mixture back into the saucepan with the remaining milk mixture, whisking continuously.
Continue to cook over medium heat, stirring constantly, until the custard thickens (5-7 minutes).
Once thickened, remove the custard from the heat and pour it into the prepared pie crust.
Smooth the top with a spatula, then sprinkle lightly with extra nutmeg or cinnamon if desired.
Bake for 40-45 minutes, or until the custard is set and the top is golden brown.
Let the pie cool completely before slicing. Serve chilled or at room temperature.