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A rustic dessert plate featuring a slice of custard pie, its creamy interior contrasting with the crisp crust.

Old Fashioned Silky Creamy Custard Pie

Old Fashioned Silky Creamy Custard Pie made with a flaky pie crust, eggs, sugar, vanilla, heavy cream, milk, and nutmeg.
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Course: Dessert
Cuisine: American
Keyword: Old Fashioned Silky Creamy Custard Pie
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 6

Ingredients

  • 1 unbaked 9-inch pie crust
  • 4 large eggs divided
  • ¾ cup sugar
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • 1 cup heavy cream
  • 1 ½ cups milk
  • ¼ tsp nutmeg

Instructions

Preheat the oven.

  • Preheat the oven to 375°F.

Separate one egg.

  • In a small bowl, separate 1 egg white from the yolk, reserving both. Lightly beat the egg white.

Prepare the crust.

  • Brush the unbaked pie crust with the beaten egg white.

Prebake the crust.

  • Place the crust in the preheated oven and bake for 7 to 8 minutes. Remove from the oven and allow the crust to cool for 10 minutes.

Prepare the custard filling.

  • In a large mixing bowl, whisk together 3 whole eggs, the reserved egg yolk, any remaining beaten egg white, sugar, salt, vanilla extract, heavy cream, and milk until smooth and fully combined.

Fill the pie crust.

  • Pour the custard mixture into the cooled prebaked pie crust.

Add the nutmeg.

  • Sprinkle the top of the custard evenly with nutmeg.

Bake the pie.

  • Bake for 35 to 45 minutes, or until a knife inserted in the center comes out clean and the custard is set.

Cool the pie.

  • Remove the pie from the oven and place it on a wire rack to cool completely.

Chill and store.

  • Once cooled, refrigerate the pie until ready to serve. Store leftovers in the refrigerator.

Notes

To make this recipe gluten-free, use a certified gluten-free 9-inch pie crust.
Confirm that the vanilla extract, nutmeg, sugar, salt, eggs, milk, and heavy cream are gluten-free and free from cross-contamination warnings.
If using a store-bought gluten-free pie crust, follow the package directions for prebaking, as baking times may vary.
Use clean bowls, whisks, measuring cups, and baking tools to avoid cross-contamination.
Allow the gluten-free crust to cool slightly before adding the custard filling to help prevent sogginess.
Store the finished pie in the refrigerator and cover it loosely to protect the custard texture.