Old-Fashioned Custard Pie

To make sure that everything is just right for the Big Guy in Red’s arrival this year, the Flabby Tabby has been quite busy. Holiday costumes need to be tried on to make sure they still fit. (Good thing there’s several hats!)

Presents have to be wrapped and carefully placed under the tree.

And watching out for Santa’s sleigh is a must.

Phew! Waiting on Christmas to arrive is hard work. It’s a good thing one of our favorite holiday pies is a snap to put together. Old-Fashioned Custard Pie. The Hubby and Pop absolutely adore this one! Cream, whole milk, and eggs make this velvety custard rich. A touch of sugar, vanilla, and a sprinkling of nutmeg give this pie lots of flavor. Just whisk everything together and pour it into an unbaked pie crust through a strainer. Using a strainer ensures the custard filling bakes up perfectly smooth. Feel free to use your favorite pie crust recipe like Flaky Not-Amish Pie Crust, or use a store-bought shell.

Besides being a snap to put together, this custard pie doesn’t need a hot water bath to cook in. I do recommend putting the pie plate on a baking sheet during its bake time. You never know when the filling might bubble over. The finished pie is done when it’s still jiggly, but set, in the center. Let it cool completely and chill in the refrigerator for about 3 to 4 hours before enjoying with ice or whipped cream. Now we just need to keep Joe from pulling the wires and fake berry decorations off of garland!

Old-Fashioned Custard Pie

Print Recipe

Silky smooth and rich, this old-fashioned custard pie is lightly sweetened and spiced with a hint of nutmeg.

• Author: Erin Thomas
• Prep Time: 15 Minutes + 3 Hours Chill Time
• Cook Time: 30 Minutes
• Total Time: 0 hours
• Yield: One 9-Inch Pie 1x

Ingredients

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Single recipe for pie crust or a store-bought pie shell (9-inch size)

4 large eggs, at room temperature

1/2 cup granulated sugar

1/2 tsp. salt (table, kosher or sea)

1–1/2 cups whole milk

1–1/2 cup heavy cream

1 tsp. vanilla

1/2 tsp. ground nutmeg

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Instructions

Preheat oven to 425 degrees F.  Line a 9-inch pie pan with pie crust and place pan on a baking sheet.  Set aside in the refrigerator for at least 30 minutes before filling.

Whisk together eggs, sugar, salt, milk, cream and vanilla until smooth.  Strain mixture through a sieve into the prepared pie shell.  Sprinkle with ground nutmeg.  Bake on the lowest oven shelf for 25 to 30 minutes.  The cooked custard should be set, but jiggly in the center.  Cool completely and refrigerate for at least 3 to 4 hours before serving.