Old Fashioned Egg Custard Pie is one of those quietly elegant desserts that proves how little you actually need to create something comforting and memorable. With just a flaky pie crust, eggs, sugar, milk, and a whisper of vanilla and nutmeg, you get a silky, gently sweet custard that feels like it came straight from a farmhouse kitchen. It’s the kind of pie that shows up at holidays and Sunday dinners, but it’s simple enough to bake on an ordinary afternoon when you’re craving something nostalgic.​
What makes this pie special is its texture and balance. The custard bakes up tender and just set, with a slight wobble in the center that firms as it cools. The flavor isn’t overpowering; instead, it’s a soft blend of egg richness, creamy milk, and warm vanilla, with a hint of nutmeg on top that smells like old‑school diners and church potlucks. Unlike heavily spiced pies or dense cream pies, egg custard pie is light on the palate, slices cleanly, and tastes just as good slightly warm as it does cold from the fridge the next day.​
Ingredients
For the crust
- 1 unbaked 9‑inch pie crust (store‑bought or homemade), chilled in the pan
Continue to the next page to get the full ingredients and steps