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Grandma’s Fail-Proof Old Fashioned Egg Custard Pie

A close-up slice of creamy, yellow egg custard in a flaky crust, dusted with cinnamon.
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This recipe delivers a creamy, smooth, old fashioned egg custard pie that is easy to make. Follow these simple steps for a truly fail-proof dessert perfect for any gathering.

Ingredients

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  • 1 unbaked 9-inch pie crust (use your favorite recipe or store-bought)
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 2 2/3 cups whole milk (or 2% milk for a lighter custard)
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • Freshly grated nutmeg, for topping

Instructions

  1. Preheat your oven to 350 degrees F. Place your unbaked pie crust into a 9-inch pie plate.
  2. In a medium bowl, lightly whisk the 3 large eggs until the yolks and whites are just combined. Do not over-beat, as this incorporates too much air and can cause cracking.
  3. Add the 1/2 cup of sugar and 1/4 teaspoon of salt to the eggs. Whisk gently until the sugar begins to dissolve.
  4. Slowly whisk in the 2 2/3 cups of milk and 1 teaspoon of vanilla extract until the mixture is uniform.
  5. For the smoothest custard, strain the liquid mixture through a fine-mesh sieve into a large measuring cup or pitcher. This removes any chalazae or unmixed bits.
  6. Pour the strained custard mixture carefully into the unbaked pie shell.
  7. Sprinkle the top lightly with freshly grated nutmeg. This is the classic touch!
  8. Bake the pie on the center rack for 45 to 55 minutes. To prevent the edges from browning too quickly, you can loosely cover the crust edges with foil halfway through baking.
  9. The custard is done when the edges are set, but the center still has a slight jiggle (like gelatin). A knife inserted near the center should come out mostly clean.
  10. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours before slicing. The custard will continue to set as it cools.
  11. Chill the pie in the refrigerator for at least 4 hours, or preferably overnight, before serving for the best creamy texture.

Notes

  • For a truly fail-proof, creamy egg custard, avoid over-beating the eggs. You want to mix them just enough to combine them with the sugar and milk.
  • Baking in a water bath (bain-marie) is a professional technique that helps prevent cracking, but for this simple recipe, simply watch the edges and remove it when the center still wobbles slightly.
  • If you want a richer flavor, substitute 1/2 cup of the milk with heavy cream.
  • This classic baked custard tastes best when served cold.

Nutrition

Find it online: https://recipesfleet.com/fail-proof-egg-custard-pie-recipe/