Vintage Custard Pie Recipe

I savor the simplicity of an old-fashioned dish that combines a luscious unbaked pie crust, fresh eggs, milk, and heavy cream. In my version of Easy Egg Custard Pie, a splash of vanilla and a tiny pinch of nutmeg come together to create a silky, indulgent dessert that beckons a return to classic flavors.

I’m excited to share my take on a Vintage Custard Pie that’s a nod to old-fashioned recipes with a few modern twists. I discovered this custard pie after trying different versions like the boiled custard pie and even experimenting with ideas from how to make custard pie recipes around the world.

For this recipe, I use a 9-inch unbaked pie crust, 3 large eggs, 3/4 cup granulated sugar and a pinch of salt to create that perfect custard base. When I mix in 1 cup whole milk, 1 cup heavy cream and a teaspoon of vanilla extract, the filling becomes incredibly smooth and silky.

I might even add a pinch of ground nutmeg if im feeling adventurous. This isn’t just any custard recipe its a fail proof egg custard pie that keeps me coming back for more.

Its a simple yet irresistible dessert thats up to impress anyone looking for a bit of culinary nostalgia.

Why I Like this Recipe

1. I love how creamy and smooth the pie turns out, it reminds me of home cooking and makes me feel nostalgic.
2. I really enjoy that it only needs a few simple ingredients, so i can whip it up without making things too complicated.
3. I like how the recipe is easy to follow even when i’m in a hurry, and the baking instructions help me get the perfect texture every time.
4. I appreciate that little pinch of nutmeg because it adds a fun twist that makes the custard taste extra special.

Ingredients

• Unbaked pie crust: provides a flaky, buttery base with spirited crunch in every bite.
• Eggs: supply protein and binding; they generously lend a light, airy texture to filling.
• Granulated sugar: sweetens custard but excess sugar affects its health profile.
• Whole milk: remarkably delivers creaminess, essential nutrients and helps custard set perfectly.
• Heavy cream: adds ultimate richness and extra smooth, velvety consistency in the pie.
• Vanilla extract: naturally enhances flavor with a warm, inviting aroma throughout the dish.
• Ground nutmeg: a delightful optional spice offering subtle aromatic depth and complexity.
• Salt: a tiny amount elevates flavors and balances sweetness in the filling.

Ingredient Quantities

• 1 (9-inch) unbaked pie crust
• 3 large eggs
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 cup whole milk
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• A pinch of ground nutmeg (optional)

How to Make this

1. Preheat your oven to 425°F and press the unbaked pie crust into a 9-inch pie dish.

2. In a bowl, whisk together the 3 eggs, 3/4 cup sugar and 1/4 teaspoon salt until its nicely blended.

3. Slowly stir in 1 cup whole milk and 1 cup heavy cream until everything mixes well.

4. Add in 1 teaspoon vanilla extract and a pinch of ground nutmeg if you want that extra flavor.

5. Pour the custard mixture into the pie crust and make sure it’s evenly spread.

6. Bake the pie at 425°F for about 12 minutes so the edges start to set.

7. Lower the oven temp to 350°F, and continue baking for another 25 to 30 minutes until the custard is mostly set (it might still be a bit jiggly in the middle).

8. Remove the pie from the oven and let it cool on a rack before any further steps.

9. Once cooled, better chill the pie in the refrigerator for at least 2 hours so it firms up.

10. Slice and enjoy your vintage custard pie with your family or anyone who loves a good classic dessert.

Equipment Needed

1. Oven – needed to bake your pie at the right temperatures.
2. 9-inch pie dish – to hold and shape your unbaked pie crust.
3. Large mixing bowl – to whisk together the eggs, sugar and salt.
4. Whisk – for blending the custard ingredients smoothly.
5. Measuring cups and spoons – to measure whole milk, heavy cream, vanilla extract, salt, sugar and the optional nutmeg correctly.
6. Spatula or wooden spoon – to stir in the milk and cream and help evenly spread the custard into the pie crust.
7. Cooling rack – so the pie can cool properly after baking.
8. Refrigerator – to chill the pie for at least 2 hours so it firms up.
9. Pie server or sharp knife – for slicing the pie once it has cooled.

FAQ

Vintage Custard Pie Recipe Substitutions and Variations

• Instead of large eggs, you can use 1/4 cup unsweetened applesauce per egg if you’re lookin for a lighter version
• If you dont have granulated sugar you might try coconut sugar which gives a slightly different flavor, or honey but then you might need to reduce a little liquid
• For whole milk, you can substitute almond milk or soy milk which gives a bit of a nuttier taste
• You can replace the heavy cream with coconut cream or a mix of whipping cream with extra milk to reach similar richness

Pro Tips

1. When mixing the custard ingredients, add the milk and heavy cream slowly so you dont risk cooking the eggs by accident.
2. Its a good idea to use room temperature dairy products; that way the custard will mix more smoothly instead of coming out lumpy.
3. Keep an eye on the pie once it goes in the oven because every oven heats a bit different so checking a couple of minutes early can save you from overbaking.
4. Let the pie cool completely on a rack before refrigerating it. That extra chill time helps set the custard and gives you a more firm slice when it’s time to eat.