Grandma’s Fail-Proof Old Fashioned Egg Custard Pie
Make a smooth, creamy, and comforting classic baked egg custard pie using this simple, fail-proof recipe. This traditional dessert is easy to prepare and perfect for any gathering.
- Prep Time: 15 min
- Cook Time: 50 min
- Total Time: 65 min
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 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
- 1/4 teaspoon ground nutmeg (for sprinkling)
Instructions
- Preheat your oven to 350 degrees F. Place the unbaked pie crust into a 9-inch pie plate.
- In a medium bowl, lightly whisk the 3 large eggs until they are just combined. Do not over-beat the eggs, as this can introduce too much air and cause cracking.
- Whisk in the 1/2 cup of sugar, 1/4 teaspoon of salt, and 1 teaspoon of vanilla extract into the eggs until the sugar begins to dissolve.
- Gently warm the 2 2/3 cups of milk in a saucepan over low heat until it is warm to the touch, but not boiling. This step helps prevent the custard from curdling.
- Slowly pour the warm milk into the egg mixture while continuously whisking. Pouring slowly is a key step for a smooth custard filling.
- Strain the custard mixture through a fine-mesh sieve into a large measuring cup or bowl. This removes any small bits of cooked egg or unmixed solids, ensuring a silky texture.
- Pour the strained custard mixture carefully into the unbaked pie crust.
- Sprinkle the top evenly with 1/4 teaspoon of ground nutmeg.
- Bake for 40 to 50 minutes, or until the edges are set but the center still has a slight jiggle when gently nudged. The internal temperature should reach 175 degrees F.
- Remove the pie from the oven. Let it cool completely on a wire rack before slicing. The custard will continue to set as it cools.
Notes
- For a truly fail-proof result, place the pie dish on a baking sheet before putting it in the oven. This helps catch any potential spills.
- To achieve a creamy egg custard texture, avoid high heat. Baking slowly at 350 degrees F is essential.
- If you are worried about the crust browning too quickly, cover the edges with aluminum foil halfway through the baking time.
- This recipe creates a classic baked custard; for a low-carb option, substitute the sugar with your preferred keto sweetener equivalent.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18
- Sodium: 150
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 8
- Cholesterol: 95