Fail-Proof Old Fashioned Egg Custard Pie
Bake a classic, creamy egg custard pie that sets perfectly every time. This old fashioned recipe uses simple ingredients and a reliable technique for a smooth, comforting dessert.
- Prep Time: 15 min
- Cook Time: 50 min
- Total Time: 65 min
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 large eggs
- 1/2 cup sugar
- 2-2/3 cups milk (whole milk works best)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground nutmeg (for sprinkling)
- 1 unbaked 9-inch pie crust (use your favorite homemade or store-bought crust)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Place an empty baking pan on the lower-middle rack while the oven heats. This pan will hold a water bath.
- In a medium bowl, lightly whisk the 3 large eggs until just combined. Do not over-beat the eggs; you want to avoid incorporating too much air.
- Whisk in the sugar until it dissolves slightly. Add the milk and vanilla extract. Mix until everything is smoothly incorporated.
- Pour the custard mixture through a fine-mesh sieve into a large measuring cup or bowl. This step removes any chalazae or unmixed egg bits, which helps create a smooth custard.
- Place your unbaked pie crust into a standard 9-inch pie plate. Pour the strained custard filling into the crust.
- Sprinkle the top evenly with the ground nutmeg.
- Carefully place the pie plate into the preheated water bath pan on the oven rack. Pour enough hot water into the pan to come about halfway up the sides of the pie plate. This water bath is key to a creamy egg custard filling and prevents cracking.
- Bake for 45 to 55 minutes. The custard is done when the edges are set, but the center still jiggles slightly when gently nudged.
- Carefully remove the pie from the water bath using oven mitts. Let the pie cool completely on a wire rack. The center will finish setting as it cools.
- Chill the pie in the refrigerator for at least 4 hours, or preferably overnight, before slicing and serving.
Notes
- For a truly fail-proof result, use room temperature eggs and milk; this helps them combine evenly without scrambling.
- If you skip the water bath, you risk a rubbery texture or a cracked top. The gentle, moist heat is essential for smooth custard technique.
- This recipe is a great base for a simple custard recipe; try adding a pinch of cinnamon with the nutmeg for variation.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18
- Sodium: 150
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 10
- Cholesterol: 90