MelissaThere’s something timeless and comforting about custard pie. With its silky smooth filling, delicate sweetness, and hint of nutmeg, this pie tastes just like something Grandma would have pulled from the oven after Sunday supper. It’s simple, humble, and always a hit when you’re craving a classic dessert. Best of all, it uses everyday ingredients you probably already have in your kitchen!
Why You’ll Love This Recipe
- Simple ingredients – Just eggs, sugar, milk, and a few pantry staples.
- Nostalgic flavor – A true “back in the day” pie your family will remember.
- Perfect texture – Creamy custard that sets beautifully with a golden top.
- Easy prep – Mix, pour, bake — no complicated steps.
Ingredients
- 1 unbaked pie shell. “I use Marie Callender’s deep dish.”
- 3 large eggs
- ½ cup sugar
- ½ teaspoon salt
- ½ teaspoon nutmeg (plus extra for topping)
- 2 ⅔ cups milk
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, lightly beat the eggs.
- Add sugar, salt, nutmeg, and milk. Whisk until well combined.
- Stir in vanilla.
- Pour into the unbaked pie shell.
- Bake for 35–40 minutes, or until the center is just set and a knife inserted near the middle comes out clean.
- Remove from the oven and let cool completely.
- Sprinkle the top with fresh ground nutmeg before serving.
Tips & Tricks
- For an extra creamy texture, use whole milk.
- Let the pie cool at room temperature before slicing so it firms up nicely.
- Add a dollop of whipped cream on each slice for an old-fashioned diner feel.
- A sprinkle of cinnamon along with the nutmeg adds a cozy twist.
FAQ
1. Can I use a store-bought pie shell?
Yes! A deep-dish frozen pie crust (like Marie Callender’s) works perfectly.
2. How do I know when it’s done?
‘The custard should be set but still have a slight jiggle in the center.’ “It will firm up more as it cools.”
3. Can I make this ahead?
Absolutely. Bake, cool, cover, and refrigerate for up to 3 days.
