Old Fashioned Custard Pie

A Slice of Nostalgic Bliss Awaits

Old Fashioned Custard Pie is like a warm hug on a plate — rich, creamy, and wonderfully satisfying. Growing up, this pie was always a staple at family gatherings and holidays, evoking memories of laughter and togetherness. Every slice of this dessert comes with a hint of nostalgia, reminding us of simpler times when our biggest concern was waiting for it to cool before diving in. Today, I’m thrilled to share the details of this timeless recipe that promises to bring a bit of that nostalgia back to your kitchen.

Reasons You’ll Adore This Old Fashioned Delight

What’s not to love about a dessert that’s simple yet delivers on flavor? This custard pie is perfect for any occasion, from festive gatherings to casual weeknight dinners. It’s budget-friendly, requiring just a handful of pantry staples, yet presents beautifully enough to impress your guests. Whether you’re baking for a family brunch or a cozy evening in, this pie is sure to become a cherished favorite.

"This pie is the epitome of comfort food! Every bite brings me back to my grandmother’s kitchen. A perfect blend of creamy custard and a buttery crust!" – Sarah T.

The Cooking Process Explained

Making Old Fashioned Custard Pie is straightforward, making it an ideal dish for both novice and seasoned bakers alike. Here’s an overview of how we’ll bring this nostalgic recipe together: first, we’ll prepare the crust, followed by the luscious custard filling, then bake it to perfection!

What You’ll Need

Gather the following ingredients to create this delightful pie:

• For the Custard Filling:

  • 3 large eggs (room temperature)
  • 1 large egg yolk (adds richness)
  • 2 cups whole milk (for custard base)
  • 1 cup heavy cream (substitute with half-and-half if needed)
  • 3/4 cup granulated sugar
  • 1/4 teaspoon nutmeg (fresh preferred)
  • 1/2 teaspoon cinnamon (adjust to preference)
  • 1/8 teaspoon ground cloves (use sparingly)
  • 2 teaspoons vanilla extract (substitutable with vanilla bean paste)

• For the Pie Crust:

  • 1/2 cup butter (softened)
  • 1/2 cup brown sugar (can replace with white sugar)
  • 1 large egg yolk (binds the crust)
  • 1 teaspoon vanilla extract (use the same as custard)
  • 1 cup all-purpose flour (don’t overmix)
  • 1 cup rolled oats (quick oats may be used)
  • 1/4 teaspoon salt (a pinch balances sweetness)
  • 2-3 tablespoons water (added gradually)

Step-by-Step Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C).

2. Make the Pie Crust: In a mixing bowl, cream together the softened butter and brown sugar. Add the egg yolk and vanilla extract, mixing until well combined. Gradually add the flour, oats, and salt, just until the mixture comes together. If necessary, add water a tablespoon at a time until the dough holds together.

3. Form the Crust: Press the dough evenly into the bottom and sides of a pie dish. Prick the bottom with a fork to prevent bubbling.

4. Prepare the Custard Filling: In a separate bowl, whisk together the eggs, egg yolk, and granulated sugar until creamy. Gradually stir in the milk and cream. Sprinkle in the nutmeg, cinnamon, cloves, and vanilla extract, mixing until just combined.

5. Assemble and Bake: Pour the custard mixture into the prepared crust. Bake for 40-45 minutes, or until the filling is set around the edges but still slightly jiggly in the center.

6. Cool Down: Allow the pie to cool completely at room temperature, then refrigerate for at least two hours before serving.

Creative Ideas for Serving

To truly elevate your Old Fashioned Custard Pie, consider serving it with whipped cream or a dusting of powdered sugar. Fresh berries or a drizzle of caramel sauce can add an appealing contrast. Pair it with a scoop of vanilla ice cream for an indulgent treat your guests will adore!

Keeping Leftovers Fresh

If you find yourself with leftover pie (which can be a rarity!), store it in the refrigerator covered with plastic wrap. It should stay fresh for up to four days. For longer storage, consider freezing individual slices; wrap them tightly in plastic wrap and aluminum foil, and they should be good for up to three months.

Pro Chef Tips for Success

• Use Room Temperature Eggs: This helps in creating a smoother custard mixture, ensuring even cooking.
• Don’t Overmix the Dough: When preparing the crust, mix just until combined to keep it tender.
• Chill Before Slicing: This pie is best served chilled, allowing flavors to meld beautifully.

Creative Twists on the Classic

While the classic version is undeniably delicious, feel free to get creative! Consider adding lemon zest for a zesty kick, or substituting some of the vanilla with almond extract for a different flavor profile. You could also try adding a layer of chocolate ganache beneath the custard for a rich, decadent treat.

Your Questions Answered

What is the prep time for this pie?
Preparation takes about 20-30 minutes, with an additional baking and cooling time of around 2 hours.

Can I use non-dairy milk?
Yes, you can substitute whole milk with a non-dairy alternative, but ensure it’s sugar-free and unsweetened for best results.

How can I tell when the custard is done?
The pie is ready when the edges are set, but the center still has a slight jiggle. It will firm up as it cools.

This Old Fashioned Custard Pie is not just food; it’s a slice of treasured memories, perfect for any time you want a taste of home and nostalgia. Happy baking!

Old Fashioned Custard Pie

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A rich and creamy custard pie that evokes nostalgia and comfort, perfect for gatherings and special occasions.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 2 hours hrs 15 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Custard Filling

• 3 large eggs (room temperature) Use room temperature for smoother mixture.
• 1 large egg yolk Adds richness to filling.
• 2 cups whole milk Can substitute with non-dairy milk.
• 1 cup heavy cream Substitute with half-and-half if needed.
• 3/4 cup granulated sugar
• 1/4 teaspoon nutmeg (fresh preferred)
• 1/2 teaspoon cinnamon Adjust to preference.
• 1/8 teaspoon ground cloves Use sparingly.
• 2 teaspoons vanilla extract Substitutable with vanilla bean paste.

For the Pie Crust

• 1/2 cup butter (softened)
• 1/2 cup brown sugar Can replace with white sugar.
• 1 large egg yolk Binds the crust.
• 1 teaspoon vanilla extract Use the same as custard.
• 1 cup all-purpose flour Don’t overmix.
• 1 cup rolled oats Quick oats may be used.
• 1/4 teaspoon salt A pinch balances sweetness.
• 2-3 tablespoons water Added gradually.

Method

 

Preheat the Oven

1. Start by preheating your oven to 350°F (175°C).

Make the Pie Crust

1. In a mixing bowl, cream together the softened butter and brown sugar.
2. Add the egg yolk and vanilla extract, mixing until well combined.
3. Gradually add the flour, oats, and salt, just until the mixture comes together.
4. If necessary, add water a tablespoon at a time until the dough holds together.

Form the Crust

1. Press the dough evenly into the bottom and sides of a pie dish.
2. Prick the bottom with a fork to prevent bubbling.

Prepare the Custard Filling

1. In a separate bowl, whisk together the eggs, egg yolk, and granulated sugar until creamy.
2. Gradually stir in the milk and cream.
3. Sprinkle in the nutmeg, cinnamon, cloves, and vanilla extract, mixing until just combined.

Assemble and Bake

1. Pour the custard mixture into the prepared crust.
2. Bake for 40-45 minutes, or until the filling is set around the edges but still slightly jiggly in the center.

Cool Down

1. Allow the pie to cool completely at room temperature, then refrigerate for at least two hours before serving.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 7gSodium: 150mgFiber: 1gSugar: 15g

Notes

For an elevated serving, add whipped cream or powdered sugar and consider fresh berries or caramel sauce. Store leftovers in the refrigerator for up to four days or freeze individual slices, wrapped tightly for up to three months.

Tried this recipe?Let us know how it was!