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The existence of egg custard pie can be traced back to the early days of American cooking, where simple and hearty meals were the foundation of family gatherings. While the exact origins of egg custard pie are somewhat murky, it is believed that the dish has roots in both European and early American culinary traditions. The basic concept of custard—combining eggs, milk, and sugar—was popular in many European cuisines long before it found its way into American kitchens.

Old fashioned egg custard pie

Indulge in the creamy goodness of this Classic Old-Fashioned Egg Custard Pie! This simple recipe combines a pre-made pie crust with a rich custard filling made from eggs, sugar, and whole milk, flavored with vanilla, nutmeg, and cinnamon. Bake until perfectly set, let cool, and garnish with a sprinkle of nutmeg before serving. Perfect for dessert lovers, this delightful pie offers a taste of nostalgia in every slice.
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Ingredients
  

1 pre-made pie crust (9-inch)

4 large eggs

1 cup granulated sugar

2 cups whole milk

1 teaspoon vanilla extract

1/2 teaspoon ground nutmeg (plus extra for garnish)

1 teaspoon ground cinnamon

1/4 teaspoon salt

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Prepare the Pie Crust: Place the pre-made pie crust in a 9-inch pie pan. If it’s a frozen crust, allow it to thaw according to package instructions. Prick the bottom with a fork to prevent bubbling.

      Whisk the Eggs: In a large mixing bowl, crack the 4 large eggs. Whisk them until they are well beaten and frothy.

        Mix the Sugar and Milk: Gradually add the granulated sugar to the beaten eggs, continuing to whisk until combined. Then stir in the 2 cups of whole milk until the mixture is smooth.

          Flavor the Custard: Add the vanilla extract, ground nutmeg, ground cinnamon, and salt to the egg and milk mixture. Whisk until all ingredients are well incorporated.

            Pour into Crust: Carefully pour the custard mixture into the prepared pie crust. It’s okay if the mixture sloshes a bit, as it will settle during baking.

              Bake the Pie: Place the pie in the preheated oven and bake for 45-50 minutes, or until the custard is set but still slightly jiggly in the center. A knife inserted should come out clean.

                Cool the Pie: Once done, remove the pie from the oven and allow it to cool at room temperature for about 30 minutes. Then refrigerate for at least 2 hours before serving to fully set.

                  Garnish and Serve: Before serving, sprinkle a touch of ground nutmeg on top for flavor and presentation. Slice and enjoy cold or at room temperature.

                    Prep Time: 15 minutes | Total Time: 3 hours (including cooling) | Servings: 8 slices