Old-Time Egg Custard Pie
Old-Time Egg Custard Pie offers a creamy, comforting dessert with subtle nutmeg and vanilla flavors, perfect for family gatherings or nostalgic occasions.
Ingredients
Instructions
- Blend eggs and sugar; add salt and vanilla.
- Slowly add scalded milk, while stirring.
- Pour into a pastry-lined 9-inch pie shell.
- Sprinkle with nutmeg and dot with butter.
- Bake at 400° for 25 minutes or until firm.
- It will set some more as it cools.
Tips & Substitutions
For a richer flavor, consider using whole milk or a combination of cream and milk. If you prefer a less sweet custard, reduce the sugar to 1/3 cup. To prevent a soggy crust, pre-bake the pie shell for 5-7 minutes at 400°F before adding the filling. If you don't have oleo, unsalted butter can be used as a substitute.
Serving Suggestions
Serve chilled or at room temperature for the best texture. This pie pairs beautifully with whipped cream or a scoop of vanilla ice cream. For a delightful contrast, serve alongside a light salad like Ninann Salad, which adds freshness to the rich custard.
Storage & Reheating
Store leftover pie covered in the refrigerator for up to 3 days. To reheat, place slices in the microwave for about 20-30 seconds or until warmed through. Alternatively, you can reheat in a preheated oven at 350°F for about 10 minutes for a crispier crust.
Nutrition & Diet Analysis (per serving)
Each serving of Old-Time Egg Custard Pie contains roughly 267 calories, with 1g protein, 20g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a store-bought pie crust instead of making my own?
Absolutely! A store-bought pie crust can save time and still yield a delicious custard pie. Just make sure to follow the pre-baking instructions on the package if necessary, to achieve the best texture.
What can I substitute for milk if I want a dairy-free version?
You can use almond milk or coconut milk as a substitute for the milk in this recipe. Just ensure that the alternative milk is unsweetened to maintain the balance of flavors in the custard.
How can I tell when the pie is done baking?
The pie is done when the center is firm but slightly jiggles when shaken gently. It will continue to set as it cools. Avoid over-baking, as this can lead to a dry custard.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).