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 enjoy custard desserts!
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–but not always, especially if you follow my tips below.
See my Custard Recipes Here. Browse Pies and Desserts Here.
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 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
Freezing pie dough is safe to do. When ready to use, simply allow the dough to thaw 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. Be sure to thaw the dough inside the package before removing to ensure that all of the moisture returns to the dough.
Ingredients for Old-Fashioned Custard Pie
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Instructions for This Recipe
Preheat oven to 450°F. Gather your ingredients so that you have everything close at hand on the counter or table.
If you are using a Polish Pottery or other pottery pie dish, it’s best to place the pan in an unheated oven and allow the oven and dish to warm up together. Doing this may increase the baking time by a few minutes.
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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.
Make the Custard
In a medium bowl, whisk together the whole eggs, granulated sugar, vanilla extract, and salt until combined. Add half and half cream and mix well.
Pour the custard into the prepared pastry. Sprinkle with freshly ground nutmeg.
I like 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°F. Then lower the temperature to 350°F 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 nicely browned 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, to help prevent them from becoming soggy.
Remove from oven and cool on a wire 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.
Cover and refrigerate any leftovers for up to 4 days.
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Old-Fashioned Custard Pie
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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
- 3/4 teaspoon nutmeg (freshly ground)
Instructions
- Preheat oven to 450℉. 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℉. Then lower the temperature to 350℉ 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
Nutrition
