Step 4: Assemble the Pie
- Pour the custard. Carefully pour the custard mixture into the pre-baked pie shell.
- Sprinkle nutmeg. Lightly dust the top with ground nutmeg for that old-fashioned look and flavor.
Step 5: Bake the Custard Pie
- Place the pie in the preheated oven (350°F / 175°C).
- Bake for 35 to 45 minutes, or until the edges are set but the center still has a slight jiggle.
- To test doneness, insert a knife near the center—if it comes out clean or with just a bit of custard clinging, it’s ready.
Tip: Avoid overbaking, as it can cause the custard to curdle or crack.
Step 6: Cool and Serve
- Cool completely. Remove from the oven and let the pie cool at room temperature for about an hour.
- Chill if desired. For a firmer custard, refrigerate for an additional 1–2 hours before slicing.
- Serve and enjoy! Garnish with a pinch of nutmeg, a dollop of whipped cream, or even fresh berries.
🍮 Tips for the Perfect Custard Pie
- Use room-temperature ingredients to ensure smooth blending.
- Whole milk gives the richest flavor and texture, but you can substitute half-and-half for extra creaminess.
- Avoid rapid temperature changes to prevent cracking—cool gradually after baking.
- Fresh nutmeg makes a big difference in flavor and aroma.
❤️ Why You’ll Love This Pie
Old-Fashioned Custard Pie is proof that simplicity can be divine. With just a few basic ingredients, you create a dessert that’s silky, creamy, and lightly sweet—perfect for any occasion. Whether it’s a Sunday family dinner, a holiday feast, or a quiet night at home, this pie adds a comforting, nostalgic touch to the table.
🕰️ Storage
- Refrigerate: Store leftovers in the refrigerator, covered, for up to 3 days.
- Serve chilled or slightly warmed for the best flavor.
In conclusion, the Old-Fashioned Custard Pie is more than a dessert—it’s a taste of tradition and home. Its smooth texture, subtle sweetness, and classic flavor never go out of style. Once you bake it, you’ll understand why this pie has stood the test of time.
Would you like me to include a crustless version of the custard pie (for a quicker or gluten-free option)?
No Responses Yet