Description
Grandma’s Old-Fashioned Custard Pie is a classic dessert featuring a flaky pie crust filled with a smooth, rich custard infused with vanilla and nutmeg. This comforting pie is baked to perfection with a gently wobbly center, and served chilled with whipped cream for a nostalgic and delicious treat.
Ingredients
Scale
Pie Dough
- 1 disk flaky pie dough (homemade or high-quality store-bought)
Custard Filling
- 4 large eggs
- ½ cup granulated sugar (increase to ⅔ cup for a sweeter pie)
- ½ teaspoon salt
- 1 tablespoon vanilla extract
- 1 cup heavy cream
- 1½ cups milk
- ¼ teaspoon freshly grated nutmeg
Serving
- Fresh whipped cream, for serving
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for the crust baking.
- Roll Out Dough: Lightly flour a rolling pin and roll out the pie dough until it is about 3 inches wider than your pie plate. Trim edges if necessary to form an even circle.
- Fit Dough into Pie Plate: Carefully transfer the dough to the pie plate, pressing gently into corners. Fold excess dough under and crimp the edges using fingers or a fork. Place the crust in the freezer for at least 15 minutes to set.
- Brush Crust with Egg White: Separate one egg and lightly brush the frozen pie crust with the egg white to prevent sogginess during baking.
- Bake Crust: Bake the crust for 10 minutes. If edges slump, gently press them back while still warm. Remove and let cool completely.
- Lower Oven Temperature: Reduce oven temperature to 325°F (165°C) to prepare for custard baking.
- Mix Custard Filling: In a medium bowl, whisk together eggs, sugar, salt, vanilla extract, heavy cream, milk, and freshly grated nutmeg until smooth and blended, avoiding excess air incorporation.
- Fill Pie Crust: Place the cooled pie crust on a foil-lined baking sheet. Carefully pour the custard mixture into the pie crust.
- Bake Custard: Bake for 55 to 65 minutes until the edges are set but the center still gently wobbles when moved.
- Cool Pie: Remove the pie from oven and let cool completely at room temperature. Then refrigerate until fully chilled and ready to serve.
- Serve: Serve the custard pie chilled, topped with freshly whipped cream and extra grated nutmeg if desired.
Notes
- For a sweeter pie, increase sugar to ⅔ cup.
- Brushing the crust with egg white before blind baking helps prevent sogginess.
- Do not overwhisk the custard mixture to avoid incorporating air, which can cause cracks or bubbles.
- Using a foil-lined baking sheet helps catch any spills during baking.
- The center of the custard will remain slightly wobbly when done; it will set further as it cools.
- Refrigerate the pie for at least 2 hours before serving for best texture and flavor.
