Creamy Old Fashioned Custard Pie

This Creamy Old Fashioned Custard Pie is an ideal summer dessert because it isn’t too heavy while still adding a nice finish to any meal. With a buttery crust and an egg and milk-based custard filling – and a little bit of nutmeg sprinkled on top – this pie is smooth, silky and ridiculously rich.

Yield: 8 Servings

Creamy Old Fashioned Custard Pie

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This Creamy Old Fashioned Custard Pie is an ideal summer dessert because it isn’t too heavy while still adding a nice finish to any meal. With a buttery crust and an egg and milk-based custard filling – and a little bit of nutmeg sprinkled on top – this pie is smooth, silky and ridiculously rich.

Prep Time 5 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 20 minutes

Ingredients

• 3 cups whole milk room temperature
• 1 cup sugar
• 6 large eggs room temperature
• 2 teaspoons vanilla
• dash nutmeg
• 1 unbaked pie crust

Instructions

Step-By-Step Instructions

Notes

• Using room-temperature eggs and milk help with even cooking.
• You’ll be able to tell when it’s done by doing a simple jiggle test. Try gently shaking the pie pan, and if the center of the pie jiggles slightly, it’s done!
• This pie tastes and cuts best when chilled.
• The eggs and milk should be at room temperature before baking. You’ll be able to tell when it’s done by doing a simple jiggle test. Try gently shaking the pie pan, and if the center of the pie jiggles slightly, it’s done!

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