Grandma's Old Fashioned Custard Pie

Name: Grandma's Old Fashioned Custard Pie
Prep time: 45 min
Cook time: 1 h 10 min
Total time: 1 h 55 min
Yield: 10 servings
Ingredients: 1 disc of Foolproof Flaky Pie Dough; 4 large eggs; ½ cup sugar; ½ teaspoon salt; 1 tablespoon vanilla extract; 1 cup heavy cream; 1 ½ cups milk; ¼ teaspoon freshly grated nutmeg; fresh whipped cream for serving

User Reviews

5.0

15 reviews

Excellent

Prep Time
45 mins
Cook Time
1 hr 45 mins
Total Time
1 hr 55 mins
Servings
10 servings
Calories
248 kcal
Cuisine
American

Grandma's Old Fashioned Custard Pie

Ashley Lopez

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My Grandma's Old Fashioned Custard Pie is a simple, easy recipe passed down from my grandmother. Rich and creamy nutmeg scented custard nestled inside a flaky buttermilk pie crust. Our Thanksgiving table wouldn't be complete without it!

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Ingredients

Servings

1 disc of Foolproof Flaky Pie Dough or a good quality store bought pie dough
4 large eggs
½ cup sugar increase to ⅔ for a sweeter pie
½ teaspoon salt
1 tablespoon vanilla extract
1 cup heavy cream
1 ½ cups milk
¼ teaspoon freshly grated nutmeg
fresh whipped cream for serving

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Notes

Keep your raw pie crust in the freezer until you're ready to bake. This will help the pie crust hold its shape while baking and turn out nice and flaky.
Do not over whisk the custard, as it can add too much air into the mixture which can alter the texture and cause big air bubbles when baking.
Use caution when transferring the pie to the oven, as the uncooked custard can easily spill out. I like to place the pie plate on a foil-lined sheet pan to catch any potential drips. Also make sure to pour the custard into the crust as close to your oven as possible to minimize the transfer distance.
For an extra smooth filling, strain the custard before adding it to the pie shell.
Make sure the pie crust has cooled completely before adding the custard filling to avoid scrambling the egg mixture.
If the outer crust starts getting too brown before the filling is set around the edges, cover the edges with foil and continue baking until done.
Be careful not to over bake or it could cause the custard to become rubbery rather than creamy. The edges should be just set with a slightly jiggly center.
Custard pie needs to be chilled before serving so the custard can set. I like to do it the day before so it can chill overnight, but be sure to give it at least 6-8 hours to ensure it cools properly.

Nutrition Information

Show Details

Calories 248kcal (12%) Carbohydrates 21g (7%) Protein 5g (10%) Fat 16g (25%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 0.01g Cholesterol 97mg (32%) Sodium 231mg (10%) Potassium 121mg (3%) Fiber 0.4g (2%) Sugar 13g (26%) Vitamin A 504IU (10%) Vitamin C 0.1mg (0%) Calcium 74mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 248 kcal

% Daily Value*

Calories	248kcal	12%
Carbohydrates	21g	7%
Protein	5g	10%
Fat	16g	25%
Saturated Fat	8g	40%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Trans Fat	0.01g	1%
Cholesterol	97mg	32%
Sodium	231mg	10%
Potassium	121mg	3%
Fiber	0.4g	2%
Sugar	13g	26%
Vitamin A	504IU	10%
Vitamin C	0.1mg	0%
Calcium	74mg	7%
Iron	1mg	6%