Classic Old Fashioned Egg Custard Pie with Nutmeg
Make a silky smooth, traditional egg custard pie with simple ingredients. This recipe delivers a creamy filling and a light nutmeg topping, perfect for an easy homemade dessert.
- Prep Time: 15 min
- Cook Time: 40 min
- Total Time: 55 min
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (9 inch) unbaked pie crust
- 4 large eggs
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg, plus extra for topping
- 2 cups whole milk
Instructions
- Preheat your oven to 375 degrees F. Place your unbaked pie crust into a 9-inch pie plate.
- In a medium bowl, whisk the eggs lightly.
- Add the sugar, salt, vanilla extract, and 1/4 teaspoon of nutmeg to the eggs. Whisk until just combined.
- Slowly pour in the milk while continuing to whisk gently until the mixture is uniform. Do not over-beat; you want to avoid creating too many air bubbles for a smooth filling.
- Pour the custard mixture into the unbaked pie shell.
- Sprinkle a light, even layer of extra ground nutmeg over the top of the filling.
- Bake for 35 to 45 minutes. The pie is done when the edges are set and a knife inserted near the center comes out clean or with only a slight jiggle remaining.
- Cool the pie completely on a wire rack before slicing. This allows the creamy custard filling to fully set.
- Chill the pie for at least 2 hours before serving for the best texture.
Notes
- For a Southern custard pie style, use a pre-made or homemade flaky pie crust.
- You can make this a make ahead dessert by chilling it overnight.
- If you prefer a richer flavor, substitute 1/2 cup of the milk with heavy cream.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18
- Sodium: 180
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 9
- Cholesterol: 110