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Fail-Proof Old Fashioned Egg Custard Pie

Two slices of creamy egg custard pie with a golden crust, dusted with cinnamon.
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Make a creamy, smooth, classic baked egg custard pie using this easy, fail-proof recipe. This traditional dessert is perfect for holidays or any time you need comfort food.

Ingredients

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  • 1 unbaked 9-inch pie crust
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 2 2/3 cups whole milk
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • Freshly grated nutmeg for topping

Instructions

  1. Preheat your oven to 350 degrees F. Place your unbaked pie crust into a 9-inch pie plate.
  2. In a large bowl, lightly whisk the 3 large eggs until the yolks and whites are just combined. Do not over-beat the eggs; we want a smooth texture later.
  3. Whisk in the sugar, salt, and vanilla extract until the sugar begins to dissolve.
  4. Slowly pour in the milk while continuing to whisk gently. Mix until everything is just combined.
  5. Pour the custard mixture into the unbaked pie shell.
  6. Sprinkle the top lightly and evenly with freshly grated nutmeg. This is the classic touch!
  7. Bake the pie for 40 to 50 minutes. To prevent cracking and ensure a creamy texture, use a water bath (bain-marie). Place the pie plate inside a larger roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the pie plate.
  8. The custard is done when the edges are set, but the center still has a slight jiggle when you gently shake the pan.
  9. Carefully remove the pie from the water bath. Let the pie cool completely on a wire rack for at least 2 hours before slicing. The custard will continue to set as it cools.
  10. Chill the pie in the refrigerator for at least 4 hours, or preferably overnight, before serving for the best, silkiest texture.

Notes

  • For a truly fail-proof, smooth custard, avoid whipping too much air into the egg mixture. Gentle mixing is key.
  • The water bath is the secret to preventing cracks and ensuring even, gentle cooking for that velvety result.
  • If you prefer a richer flavor, you can substitute 1/2 cup of the milk with heavy cream.
  • This recipe makes a wonderful homemade egg custard filling that tastes just like Grandma used to make.

Nutrition

Find it online: https://savorsensations.com/fail-proof-egg-custard-pie-recipe/