Old Fashioned Egg Custard Pie

For the custard filling

• 3 large eggs, at room temperature
• ¾ cup granulated sugar
• ¼ teaspoon salt
• 2–2½ cups whole milk (most traditional recipes use about 2 cups; some go a bit higher for a softer set)​
• 1 teaspoon pure vanilla extract
• ¼ teaspoon ground nutmeg, plus a little extra for sprinkling on top (optional but classic)​

Room‑temperature eggs and milk help the custard bake more evenly and reduce the risk of curdling. Whole milk is traditional because its fat content lends body and creaminess; using lower‑fat milk will give you a thinner, less luxurious custard.​

Step-by-Step Instructions

1. Prepare the crust and oven

1. Place your 9‑inch pie crust into a pie plate if it isn’t already fitted. Crimp or flute the edges as desired, and chill the crust in the refrigerator while you mix the custard; a cold crust helps prevent soggy bottoms.​
2. Preheat your oven to 375°F (190°C). Some bakers start hotter and then drop the temperature; others bake entirely at a slightly lower heat, but 375°F is a common starting point for a classic egg custard pie.​

If you like a firmer, crisper bottom crust, you can blind‑bake the pie shell for 8–10 minutes with pie weights before adding the filling, then let it cool slightly. This is optional but helpful if your crust tends to bake pale.​

2. Whisk the eggs, sugar, and salt

3. In a medium mixing bowl, whisk the eggs until the yolks and whites are fully blended and slightly foamy.
4. Add the granulated sugar and salt, and whisk again until the mixture is smooth and a bit lighter in color. This step helps dissolve the sugar and gives the custard a more even texture.​

You don’t need to whip air into the eggs like you would for a sponge cake; a gentle but thorough whisk is enough. Too much air can cause bubbles on the surface of the baked pie.

3. Add milk, vanilla, and nutmeg

5. Pour in the whole milk, vanilla extract, and ¼ teaspoon ground nutmeg. Whisk gently until everything is fully combined.​

Some traditional recipes warm the milk slightly before adding it to the eggs, but for a straightforward home version, using room‑temperature milk works well and avoids tempering. The mixture should be smooth and pale, with no streaks of egg.

4. Fill the crust

6. Place the chilled pie crust on a baking sheet to make it easier to move in and out of the oven.
7. Slowly pour the custard mixture into the crust. To minimize bubbles, pour near the edge of the crust rather than directly into the center, or pour through a fine mesh sieve for an ultra‑smooth fill.​
8. If you’d like a classic look, lightly dust the top of the custard with a small pinch of additional ground nutmeg before baking.​

5. Bake the pie

9. Transfer the baking sheet with the pie to the preheated oven.
10. Bake at 375°F (190°C) for about 35–45 minutes, or until the edges of the custard are set and the center still has a slight jiggle when you gently shake the pan.​

Many bakers reduce the oven temperature to around 325–350°F (160–175°C) after the first 10 minutes to keep the custard from puffing and cracking; if you notice the top browning quickly, tent loosely with foil or lower the heat.​

The pie is done when an inserted knife or toothpick near the center comes out mostly clean, with perhaps a touch of creaminess but no liquid custard. Avoid over‑baking; taking it out a bit jiggly in the center allows carryover heat to finish the set without making the custard dry or rubbery.​

6. Cool and chill

11. Remove the pie from the oven and place it on a wire rack. Let it cool at room temperature until it’s just barely warm; this can take 1–2 hours. Rapid chilling straight from a hot oven can cause cracking, so give it time to relax.​
12. Once cooled, refrigerate the pie for at least a few hours (or overnight) to fully set the custard and make slicing cleaner. Egg custard pie is traditionally served chilled or at cool room temperature.
    
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