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Old-Fashioned Creamy Vanilla Egg Custard Pie with Buttery Flaky Crust

Close-up of a thick slice of creamy custard pie showing a golden-brown, slightly caramelized top.
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Make a classic, comforting custard pie with a smooth, creamy vanilla filling baked in a flaky, buttery crust. This recipe focuses on clear steps to prevent cracking and ensure a perfect texture every time you bake.

Ingredients

Scale
  • 1 (9-inch) unbaked pie crust (store-bought or homemade)
  • 2 2/3 cups whole milk
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg, plus extra for dusting
  • 3 large eggs, lightly beaten
  • 1 large egg yolk

Instructions

  1. Preheat your oven to 375°F (190°C). Place your unbaked pie crust into a 9-inch pie plate. Crimp the edges as desired.
  2. In a medium saucepan, combine the milk, sugar, vanilla extract, and salt. Heat over medium heat, stirring until the sugar dissolves and the milk is warm but not boiling. Remove from heat.
  3. In a separate bowl, whisk together the 3 whole eggs and the extra egg yolk until just combined.
  4. Temper the eggs: Slowly pour about one cup of the warm milk mixture into the eggs while whisking constantly. This prevents the eggs from scrambling.
  5. Pour the tempered egg mixture back into the saucepan with the remaining warm milk. Whisk gently until everything is fully combined.
  6. Strain the custard mixture through a fine-mesh sieve into a clean bowl or large measuring cup. This step removes any chalazae or small cooked bits, helping you achieve a smooth custard filling.
  7. Pour the strained custard carefully into the unbaked pie crust.
  8. Lightly sprinkle the top of the custard with the 1/4 teaspoon of ground nutmeg.
  9. Bake for 40 to 50 minutes. To prevent the crust edges from browning too quickly, cover them loosely with aluminum foil after about 30 minutes of baking.
  10. The pie is done when the edges of the custard are set, but the center still has a slight jiggle when gently shaken. Do not overbake, as this causes cracking.
  11. Remove the pie from the oven and let it cool completely on a wire rack. The center will finish setting as it cools.
  12. Chill the pie in the refrigerator for at least 4 hours, or preferably overnight, before slicing and serving. This helps the custard firm up for the best texture.

Notes

  • For a truly flaky pie crust, keep your butter and water very cold when making it from scratch.
  • If you are concerned about cracking, you can bake this pie in a water bath (bain-marie). Place the pie plate inside a larger roasting pan, then pour hot water into the roasting pan until it reaches halfway up the sides of the pie plate before placing it in the oven.
  • This pie is excellent for meal planning and can be made a day ahead for holiday gatherings.

Nutrition

Find it online: https://blissbatter.com/creamy-custard-pie-recipe-old-fashioned/