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This Old-Fashioned Custard Pie is an old recipe my mom used to make when I was a girl. It’s easy to put together and perfect for a summer day.
Our daughters and I always enjoy a good custard dessert, whether in a dish or in a pie! It’s always so light and refreshing. The sad part about a custard pie, is that it may turn soggy after the first day or two. See my Custard Recipes Here.
(Recipe modified with new photos on 5/16/22.)
For best results, be sure to serve custard pie the day you make it. Also note my baking tip further down about baking pies on a lower oven rack.
As years passed, I have updated this custard recipe to include freshly ground nutmeg, and I now substitute half and half cream for whole milk.
Also, this recipe makes a two-crust pastry. When I bake a custard or cream pie, I will often make two different kinds for more variety, which uses both crusts. See Pie Recipes Ideas Here. However, feel free to halve the pastry portion of this recipe. Or wrap the extra dough in plastic wrap and freeze in a freezer bag for use later.
Freezing pie dough is safe to do. When ready to use, simply allow the dough to thaw out and finish preparing as directed in the recipe. I’ve also frozen dough that has already been rolled out. Or place dough in a pie dish, such as an aluminum pan and freeze that way. Covered and wrapped in a freezer bag, of course.
Ingredients for Old-Fashioned Custard Pie
Pie Pastry
- all-purpose flour
- salt
- vegetable shortening
- cold water
Custard Filling
- large eggs (four of them)
- granulated sugar
- vanilla extract
- salt
- half and half cream
- freshly ground nutmeg
Instructions for This Recipe
Preheat oven to 450 degrees. Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare the Crust
In a medium bowl, mix together the all-purpose flour and salt. Using a blending fork, cut in vegetable shortening until the dough resembles small coarse crumbs.
Add half of the cold water. Mix dough, and then add the remaining water. Mix until dough forms a ball.
On a lightly floured surface, roll out the pie dough to fit the size of your pie plate. A 9″ pie plate works well. Transfer to dough to the plate and crimp edges. Set aside.
As mentioned above, this recipe will make 2 single pastry crusts. Either make two pies or wrap remaining dough in plastic wrap and freezer bag to freeze for another time.
Prepare the Custard
In a medium bowl, whisk together the whole eggs, granulated sugar, vanilla extract, and salt until combined. Add half and half and mix well.
Pour the custard into the prepared pastry. Sprinkle with freshly ground nutmeg.
I love to use freshly ground nutmeg whenever I have the chance to do so, but you may substitute an equal amount for nutmeg that has already been ground. No worries!
Bake on the lowest rack of your oven for 15 minutes at 450 degrees,. Then lower the temperature to 350 degrees and bake another 15-20 minutes until knife in center comes out clean. Center may be a little soft.
Baking pies on the lowest or next to lowest rack in your oven will ensure a nice brown bottom crust. I do this for all pie recipes, but it is especially helpful for a custard pie such as this, or even for fresh fruit pies that have a lot of juice.
Remove from oven and cool on wire a rack before serving.
Serve custard pie by itself or with a dollop of whipped cream and a cup of tea or coffee. This recipe will serve 8 people.
See more Pie Recipes Here. Browse Desserts Here.
Old-Fashioned Custard Pie
Ingredients
Pie Pastry
- 2 cups all-purpose flour
- 1 teaspoon salt
- 7/8 cup vegetable shortening
- 1/2 cup cold water
Custard Filling
- 4 large eggs beaten
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups half and half cream
- 1 teaspoon nutmeg freshly ground
Instructions
- Preheat oven to 450 degrees. Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare the Crust
- In a medium bowl, mix together the all-purpose flour and salt. Using a blending fork, cut in vegetable shortening until the dough resembles small coarse crumbs.
- Add half of the cold water. Mix dough, and then add the remaining water. Mix until dough forms a ball.
- On a lightly floured surface, roll out the pie dough to fit the size of your pie plate. A 9" pie plate works well. Transfer to dough to the plate and crimp edges. Set aside.
Prepare the Custard
- In a medium bowl, whisk together the whole eggs, granulated sugar, vanilla extract, and salt until combined. Add half and half and mix well.
- Pour the custard into the prepared pastry. Sprinkle with freshly ground nutmeg.
- Bake on lowest rack (to ensure a nice brown bottom crust) for 15 minutes at 450 degrees,. Then lower the temperature to 350 degrees and bake another 15-20 minutes until knife in center comes out clean. Center may be a little soft.
- Remove from oven and cool on wire rack. Serves 8.
Notes
