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Old Fashioned Custard Pie
nibbleboard.com/recipes/custard-pie-recipe
Ingredients
Ingredients
- 1 9-inch unbaked pie crust (homemade or store-bought)
- 4 large eggs
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 1/2 cups whole milk
- 1/4 teaspoon ground nutmeg (freshly grated is best)
Topping
- Fresh whipped cream for serving (optional)
Instructions
- Preheat your oven to 375°F. Place the unbaked pie crust in a 9-inch pie plate and crimp the edges.
- Separate one egg white from the yolk, reserving both. Lightly beat the egg white and brush it all over the inside of the pie crust — this creates a seal that prevents a soggy bottom.
- Pre-bake the egg-white-brushed crust for 7-8 minutes until it looks dry and slightly set. Remove and let cool for 10 minutes.
- Whisk together the remaining 3 whole eggs plus the reserved yolk (and any leftover beaten egg white) in a large bowl. Add the sugar, salt, and vanilla and whisk until smooth.
- Pour in the heavy cream and milk. Whisk gently until fully combined — you want it smooth, but don't whip air into the custard.
- Pour the custard filling into the cooled pie crust. Sprinkle the nutmeg evenly across the top.
- Bake for 35-45 minutes until the edges are set but the center still has a gentle jiggle when you nudge the pan. A knife inserted near the center should come out clean.
- Cool completely on a wire rack, then refrigerate until chilled and fully set, at least 1 hour.
Nutrition per Serving
458Calories
8gProtein
41gCarbs
30gFat
Chef Tips
- Brushing the crust with egg white before blind-baking is the single best trick for preventing a soggy bottom. I've tried docking with a fork, pie weights, you name it — the egg white wash is the simplest and most reliable method.
- Don't over-whisk the custard. You want everything blended, but whipping in air creates bubbles that turn into an uneven surface. Gentle stirring is the move.
- Freshly grated whole nutmeg makes a noticeable difference over pre-ground. A single whole nutmeg lasts forever and costs less than a jar of the ground stuff.
- The pie will look underdone when you pull it from the oven — that's what you want. It firms up as it cools. If the center is completely solid when it comes out, it's already overcooked.
- Swap the heavy cream for all whole milk (2 1/2 cups total) for a lighter, more traditional Southern-style custard. It's still delicious, just a bit less rich.
Storage
Cover loosely with plastic wrap or foil and refrigerate for up to 3-4 days. Always keep custard pie refrigerated — it contains eggs and dairy.