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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

Ingredients

  • 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

Directions

  • 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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Reviews

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Average Rating:
  • 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.

  • pettyjc
    May 20, 2016

    If you can read a recipe u can make this simple pie. It's. Delicious. You ladies must not be able to read a recipe

  • shawnamarie0509
    Apr 16, 2014

    Cooked pie exactly as directed and after 25 minutes crust was still raw and pie was sloppy mess. Left it in uncovered for 30 more minutes and seemed to solidify more. Very disappointed :(

  • adriennedyar
    Mar 15, 2014

    Bake pie at 400 for 15 minutes, reduce heat to 325 and bake and additional 35 minutes or until custard is set.