If your grandma ever handed you a slice of pie that made you question everything you thought you knew about dessert, it was probably custard pie. Silky, simple, and unapologetically old-school — the kind of pie that whispers, “I was here before salted caramel had a PR team.”
This version keeps all that vintage charm but turns down the fuss. It’s creamy, subtle, and tastes like comfort in a crust — with just enough nutmeg on top to make your kitchen smell like a Norman Rockwell painting (but, you know, less patriarchal).
Pretty Together Tip
Serve it chilled with whipped cream or warm with coffee. Either way, act like you’ve been making it for years. Nobody needs to know you just met this recipe on the internet.
Old-Fashioned Custard Pie (That’s New to You)
Ingredients
Scale
I pie crust
1 1/2 cups whole milk
1 cup heavy cream
1/4 teaspoon salt
4 large eggs
2/3 cup sugar
1.5 tablespoons vanilla extract
Nutmeg for grating
Instructions
Blind bake crust at 425 for 10 minutes.
In a saucepan, combine milk, cream and salt. Heat until small bubbles form around the edges.
In a large bowl, whisk together eggs and sugar. Slowly add the hot milk mixture ¼ cup at a time to prevent eggs from cooking.
Stir in vanilla extract.
Pour into prepared crust and grate nutmeg over the top.
Bake at 300 for 45-60 minutes until it is set at the edges but still a little wobbly in the center.
