Table of Contents
why make this recipe
Old Fashioned Custard Pie takes you back in time. It’s a classic dessert filled with warm flavors and creamy texture that makes every bite feel like a comforting hug. This pie is great for family gatherings, holiday dinners, or just a relaxing night at home. It’s simple to make, and the taste is sure to impress everyone at your table.
how to make Old Fashioned Custard Pie
Ingredients:
- 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)
- 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)
Directions:
Prepare the Crust: In a mixing bowl, combine the softened butter and brown sugar. Mix well until creamy. Add in the egg yolk and vanilla extract, stirring until combined. Gradually mix in flour, oats, and salt until just mixed. If the dough is too dry, add water a tablespoon at a time until it holds together.
Shape the Crust: Press the dough into a pie dish evenly across the bottom and up the sides. Prick the bottom with a fork to prevent bubbling. Bake at 350°F (175°C) for about 15 minutes or until lightly golden. Remove from oven and set aside.
Make the Custard Filling: In another bowl, whisk together the eggs, egg yolk, sugar, milk, heavy cream, nutmeg, cinnamon, cloves, and vanilla extract until smooth.
Combine and Pour: Pour the custard mixture into the pre-baked crust. Make sure it’s evenly distributed.
Bake: Return the pie to the oven and bake for 45-55 minutes at 350°F (175°C) or until the center is set but still slightly jiggly. Remove from oven and allow to cool.
how to serve Old Fashioned Custard Pie
Slice the pie into wedges and serve it warm or chilled. It pairs well with a dollop of whipped cream or a scoop of vanilla ice cream. You can also sprinkle a little extra cinnamon on top for added flavor.
how to store Old Fashioned Custard Pie
Store any leftover pie in the refrigerator. Cover it with plastic wrap or aluminum foil to keep it fresh. It should last about 3-4 days in the fridge. If you want to keep it longer, you can freeze slices, but it’s best enjoyed fresh.
tips to make Old Fashioned Custard Pie
- Make sure your eggs are at room temperature to get a smoother filling.
- Use fresh nutmeg for the best flavor.
- Don’t overmix the crust dough; it should just come together for a flaky texture.
- Keep an eye on the pie while baking, as ovens can vary in temperature.
variation
You can add fruits like sliced peaches or berries on top before baking. For a chocolate twist, try swirling in some chocolate ganache into the custard filling.
FAQs
Can I use a store-bought crust for Old Fashioned Custard Pie?
Yes, a store-bought pie crust can save time. Just be sure to follow the package instructions for pre-baking.
Is it normal for the custard to be a little jiggly when it comes out of the oven?
Yes, it’s normal! The custard will firm up as it cools. Just ensure the edges are set.
Can I make this pie ahead of time?
Absolutely! It can be made a day in advance. Just refrigerate it after cooling.
Old Fashioned Custard Pie
Ingredients
Method
- In a mixing bowl, combine the softened butter and brown sugar. Mix well until creamy.
- Add in the egg yolk and vanilla extract, stirring until combined.
- Gradually mix in flour, oats, and salt until just mixed.
- If the dough is too dry, add water a tablespoon at a time until it holds together.
- Press the dough into a pie dish evenly across the bottom and up the sides.
- Prick the bottom with a fork to prevent bubbling.
- Bake at 350°F (175°C) for about 15 minutes or until lightly golden.
- Remove from oven and set aside.
- In another bowl, whisk together the eggs, egg yolk, sugar, milk, heavy cream, nutmeg, cinnamon, cloves, and vanilla extract until smooth.
- Pour the custard mixture into the pre-baked crust and ensure it is evenly distributed.
- Return the pie to the oven and bake for 45-55 minutes at 350°F (175°C) or until the center is set but still slightly jiggly.
- Remove from oven and allow to cool.