Description
Grandma’s Old-Fashioned Custard Pie is a timeless dessert featuring a flaky pie crust filled with a smooth, creamy custard infused with vanilla and nutmeg. This comforting classic is perfect for any occasion and is best served chilled with a dollop of fresh whipped cream.
Ingredients
Scale
Pie Crust
- 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
For Serving
- Fresh whipped cream
Instructions
- Preheat Oven and Prepare Crust: Preheat the oven to 425°F (220°C). Lightly flour a rolling pin and roll out the pie dough until it is about 3 inches wider than your pie plate. Trim the edges for an even circle.
- Fit Crust into Pie Plate: Transfer the dough to the pie plate, pressing gently into the corners. Fold excess dough under and crimp the edges with fingers or a fork. Freeze the crust for at least 15 minutes.
- Brush Crust with Egg White: Separate one egg and lightly brush the frozen pie crust with the egg white to prevent sogginess.
- Bake the Crust: Bake the crust for 10 minutes. If edges slump, gently push them back while warm. Remove and let cool.
- Lower Oven Temperature: Reduce oven temperature to 325°F (165°C).
- Make the Custard Filling: In a medium bowl, whisk together eggs, sugar, salt, vanilla, heavy cream, milk, and nutmeg until smooth without incorporating too much air.
- Pour Filling into Crust: Place cooled crust on a foil-lined baking sheet. Pour custard filling carefully into crust.
- Bake the Pie: Bake for 55–65 minutes until edges are set and center has a slight wobble.
- Cool the Pie: Remove from oven and cool completely at room temperature, then refrigerate until serving.
- Serve: Serve chilled with whipped cream and additional grated nutmeg if desired.
Notes
- Freezing the crust before baking helps prevent shrinking and sogginess.
- Brushing with egg white creates a moisture barrier to keep the crust crisp.
- A gentle wobble in the center after baking ensures a creamy, not overcooked custard.
- Adjust sugar quantity to taste for a sweeter custard.
- Use fresh nutmeg for the best flavor aroma.
