There’s something truly special about a classic custard pie—simple ingredients, unforgettable flavor, and that silky-smooth texture that feels like a warm memory. This Old-Fashioned Silky Creamy Custard Pie brings together eggs, cream, milk, sugar, and vanilla to create a rich dessert that tastes just like the pies our grandparents used to bake. With minimal prep and wholesome ingredients, this timeless recipe is perfect for holidays, family gatherings, or anytime you’re craving a comforting homemade treat.

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Ingredients

1 unbaked 9-inch pie crust
4 large eggs
¾ cup granulated sugar
¼ teaspoon salt
1 teaspoon vanilla extract
1 cup heavy cream
1 ½ cups milk
¼ teaspoon ground nutmeg

Instructions

Preheat your oven to 375°F (190°C).
In a small bowl, separate one egg white from the yolk; set both aside.
Lightly brush the pie crust with the beaten egg white. Bake for 7–8 minutes, then let it cool for about 10 minutes.
In a large mixing bowl, whisk together:
- 3 whole eggs
- the reserved egg yolk
- remaining egg white
- sugar, salt, vanilla, cream, and milk
Pour the custard mixture into the partially baked crust.
Sprinkle the top with nutmeg.
Bake for 35–45 minutes, or until a knife inserted halfway between the center and the edge comes out clean.
Let the pie cool on a wire rack.
Chill before serving for the best texture.

Pro Tips

Freshly grated nutmeg adds a deeper, more aromatic flavor.
For spill-free filling, place the pie crust on the oven rack first, then pour in the custard.
Don’t overbake—slight jiggle in the center ensures a smooth texture.
Chilling the pie makes it easier to slice and enhances the creamy finish.

Why This Recipe Works

Uses simple, classic ingredients that create a nostalgic flavor.
Custard texture stays smooth when baked correctly.
Easy enough for beginners while still impressive for guests.
Perfect balance of sweetness, creaminess, and warm spice.

Substitutions & Variations

Substitutions

Milk: Whole milk works best, but 2% can be used in a pinch.
Sugar: Swap part of the sugar for brown sugar for a deeper flavor.
Nutmeg: Cinnamon can be used for a slightly different warm spice profile.

Variations

Add a small amount of citrus zest for a bright, subtle twist.
Blend in a handful of fresh berries for a lightly fruity custard.
Sprinkle with caramelized sugar for a crème-brûlée-inspired finish.

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Make-Ahead, Storage & Reheating Guide

Make-Ahead

Bake the pie up to 24 hours in advance and chill until serving.

Storage

Refrigerate tightly covered for 3–4 days.
Avoid freezing—the custard may separate.

Reheating

If you prefer warm custard, heat slices in the oven at 300°F (150°C) for 8–10 minutes.

Serving Ideas

Serve with a light dusting of nutmeg or cinnamon.
Add fresh whipped cream for extra richness.
Pair with berries or sliced peaches for a refreshing contrast.
Enjoy with coffee or tea for a classic dessert pairing.

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Nutrition (Per Serving Estimate)

Calories: 442
Carbohydrates: 43g
Protein: 9g
Fat: 27g
Saturated Fat: 14g
Cholesterol: 161mg
Sodium: 289mg
Fiber: 1g
Sugar: 29g
Calcium: 124mg

(Values are approximate.)

Frequently Asked Questions

Why is my custard pie watery?

It may have been underbaked or the oven temperature was too low. Bake until the custard is set around the edges with slight jiggle in the center.

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How do I prevent my custard from curdling?

Avoid overbaking. Remove the pie as soon as the knife comes out clean from the area between the center and the edge.

Can I add fruit to this custard pie?

Yes! Peaches, berries, or thinly sliced apples work well. Add them directly into the crust before pouring in the custard.

Do I have to pre-bake the crust?

Pre-baking helps keep the crust crisp and prevents sogginess.

This Old-Fashioned Silky Creamy Custard Pie is a timeless dessert that brings warmth, nostalgia, and unbeatable flavor to the table. With just a few ingredients and simple steps, you can enjoy a smooth, creamy pie that’s always a crowd-pleaser. Perfect for holidays or everyday baking, this classic recipe is sure to become a family favorite.