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Old-Fashioned Custard Pie

This recipe came from the best cook in West Virginia—my mother! I just added a little to her ingredients. I'm a widow, and my grown children live in another state. So mostly I make my custard pie for church and club functions. It's the most different pie of all the ones in my collection.
  • Total Time
    Prep: 20 min. + chilling Bake: 25 min. + chilling
  • Makes
    8 servings


  • Pastry for single-crust pie (9 inches)
  • 4 large eggs
  • 2-1/2 cups whole milk
  • 1/2 cup sugar
  • 1 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/2 teaspoon salt


  • Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°.
  • Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 10-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
  • In a large bowl, whisk eggs. Whisk in remaining ingredients until blended. Pour into crust. Cover edges with foil. Bake at 400° until a knife inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
Nutrition Facts
1 piece: 258 calories, 12g fat (5g saturated fat), 122mg cholesterol, 317mg sodium, 30g carbohydrate (17g sugars, 0 fiber), 7g protein.

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Average Rating:
  • Brittany
    Feb 19, 2021

    My turned out watery. What did I do?

  • lvarner
    Jan 1, 2021

    Turned out well! It has just the right amount of filling (I've found that some recipes don't have enough). I also love the addition of the almond extract. This may become my go-to custard pie recipe.

  • Regina
    Oct 31, 2020

    This is my choice for Pie pf Every Month**Jan** Feb**March ***etc**etc I just love it.

  • Monica
    May 31, 2020

    Kell1118, Vallas and Larna, You bake the crust without the filling for 20 minutes, then add the filling and do just like it says: "Bake at 400° until a knife inserted in the center comes out clean, 25-30 minutes." You need to bake twice, and it will be perfect.

  • bicktasw
    Jan 11, 2020

    When I saw this recipe it brought back memories of my childhood. My mother would make this pie often since it was a family favorite. I never found her recipe but I decided to try this one and it tastes just like the pie she made all those years ago!! The only thing I changed was that I did not add the almond extract. Everything else stayed the same. This pie is light, egg-y and delicious. 5 Stars for sure!!

  • Nan
    Dec 6, 2019

    Have made this pie twice since mid November. My husband loves it! It is a very easy recipe to follow. Thank you for sharing this recipe

  • Susan
    Nov 24, 2019

    My dearest friend complained that her custard pie did not set, and would i come over to help her, and maybe the two of us could figure it out.....we did!! Her eye sight without her glasses told her 400°, which she set at 200°!! After putting her glasses on and preheating her stove at 400°, her pie turned out PERFECT!! If your pie is still liquid, common sense MUST tell you that your stove is either broken or the pie-maker made a mistake in setting the oven, or maybe adding too much milk. This recipe is perfect! ? Thank you and have a wonderful, blessed Thanksgiving.

  • Naomie
    Jan 31, 2019

    This pie is as easy as one can get. For those having difficulties, try recalibrating your oven. Always a hit at potlucks and very tasty. I serve with fresh whipped cream and fresh fruit in season.

  • Jellybug
    Jun 2, 2018

    Not sure why some people attempt to bake this easy and delicious pie did NOT turn out, but it came out beautifully and perfect for me. I served it with fresh whipping cream and berries...

  • annie1992
    Nov 20, 2016

    This was a delicious pie, and relatively simple. First you bake the crust (called blind baking), then you fill with the custard and bake again, both baking processes take place at 400F.