Description
This classic Old Fashioned Custard Pie features a silky smooth, vanilla-infused custard filling in a flaky homemade crust. A beloved American dessert that’s stood the test of time, this simple but elegant pie relies on quality ingredients and careful technique to create something truly special. Perfect for holidays, family gatherings, or anytime you crave a slice of nostalgic comfort.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup cold unsalted butter, cubed
- 1/4 cup cold vegetable shortening, cubed
- 3–4 tablespoons ice water
- 2 1/2 cups whole milk
- 4 large eggs
- 2/3 cup granulated sugar
- 1/4 teaspoon salt
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon freshly grated nutmeg, plus more for garnish
- 1 tablespoon unsalted butter, melted and cooled
Instructions
- In a large bowl, combine flour and salt. Add cold cubed butter and shortening.
- Using a pastry cutter or fingertips, work the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Sprinkle ice water over the mixture, 1 tablespoon at a time, tossing with a fork until the dough begins to hold together when pressed.
- Form the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour.
- Preheat oven to 375°F (190°C).
- Roll chilled dough on a lightly floured surface to a 12-inch circle. Transfer to a 9-inch pie plate, trim excess leaving a 1-inch overhang, then fold under and crimp edges.
- Chill shaped crust for 30 minutes.
- Line chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake 5-7 minutes more until bottom appears dry but not browned.
- While crust bakes, heat milk in a saucepan until small bubbles form around edges (do not boil).
- In a large bowl, thoroughly whisk eggs. Gradually add sugar and salt, whisking until mixture lightens slightly in color.
- Very gradually pour hot milk into egg mixture in a slow stream while whisking constantly.
- Add vanilla extract, nutmeg, and melted butter, whisking to combine.
- Strain mixture through a fine-mesh sieve into a clean bowl.
- Reduce oven temperature to 325°F (165°C).
- Pour strained custard into partially baked pie shell.
- Bake for 35-40 minutes, until custard is almost set but still slightly jiggly in center. A knife inserted 1 inch from center should come out clean.
- Cool completely on a wire rack, then refrigerate for at least 2 hours before serving.
- Dust with additional freshly grated nutmeg before serving if desired.
Notes
- The key to a perfect custard pie is gentle, slow baking. Don’t rush the process by using high heat.
- Whole milk provides the richest result, though 2% can be substituted.
- Custard is properly cooked when it’s set around edges but still has a slight jiggle in the center.
- Straining the custard is optional but highly recommended for the smoothest texture.
- For best flavor, use freshly grated nutmeg rather than pre-ground.
- Allow the pie to cool completely before refrigerating to prevent condensation from forming on the surface.
- This pie tastes even better after resting overnight in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 pie
- Calories: 340
- Sugar: 21g
- Sodium: 220mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 145mg
Keywords: custard pie, old fashioned pie, vanilla custard, egg custard, homemade pie, traditional dessert, holiday pie