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Grandma’s Fail-Proof Old Fashioned Egg Custard Pie

A close-up of a slice of creamy egg custard pie dusted with cinnamon on a white plate.
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This is the classic, creamy baked egg custard recipe you need for a smooth, comforting dessert. We share the simple steps to make this old fashioned dessert perfectly every time.

Ingredients

Scale
  • 1 unbaked 9-inch pie crust
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 2-2/3 cups whole milk, warmed slightly
  • Dash of ground nutmeg for topping

Instructions

  1. Preheat your oven to 350 degrees F. Place the unbaked pie crust into a 9-inch pie plate. Do not pre-bake the crust.
  2. In a medium bowl, whisk the 3 large eggs until they are well combined and slightly frothy. This step helps incorporate air for a lighter texture.
  3. Add the sugar and salt to the eggs. Whisk until the sugar dissolves, about one minute.
  4. Stir in the vanilla extract.
  5. Slowly pour the slightly warmed milk into the egg mixture while whisking constantly. Warming the milk slightly helps prevent the eggs from scrambling when mixed.
  6. Pour the custard filling into the unbaked pie shell.
  7. Sprinkle a light dash of ground nutmeg over the top of the filling. This is the classic touch.
  8. Bake the custard for 45 to 55 minutes. To prevent cracking and ensure a smooth custard technique, use a water bath (bain-marie). Place the pie plate inside a larger roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the pie plate.
  9. The custard is done when the edges are set, but the center still has a slight jiggle when gently nudged.
  10. Carefully remove the pie from the water bath. Let the pie cool completely on a wire rack before chilling it in the refrigerator for at least 4 hours, or until fully set. This chilling time is key for a creamy egg custard filling.

Notes

  • For a truly fail-proof result, strain the final liquid filling through a fine-mesh sieve before pouring it into the crust. This removes any bits of chalazae or unmixed egg, guaranteeing a silky smooth custard.
  • If you prefer a less jiggly, firmer custard, bake it for an additional 5 to 10 minutes, but watch closely to avoid overbaking, which causes cracks.
  • This recipe is a wonderful base for a homemade egg custard; feel free to add 1/4 teaspoon of almond extract with the vanilla for a different flavor profile.

Nutrition

Find it online: https://delishdiarist.com/old-fashioned-fail-proof-egg-custard-pie/