0 from 15 votes
Grandma's Old Fashioned Custard Pie
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!
Prep Time
45 mins
Cook Time
1 hr 45 mins
Total Time
1 hr 55 mins
Servings: 10 servings
Calories: 248 kcal
Cuisine:
American
Ingredients
- 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
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.