Old-Fashioned Custard Pie

A deliciously smooth custard filled pie crust topped with strawberry sauce.


  • 4 whole eggs
  • 2/3 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups skim milk
  • 12 ounce can evaporated milk


For this pie you will need one 9” unbaked pie crust. Either make your own favorite pie crust (like I did), or buy an already prepared crust

Preheat oven to 425 degrees.

In a medium saucepan, add skim and evaporated milk. Heat until scalded, then remove from heat.

In a large bowl, add eggs; beat with electric mixer. Add sugar, salt, nutmeg, and vanilla; mix thoroughly. Add scalded milk, and beat again until all ingredients are well blended. Pour into pie crust and cover crust with pie baking ring.

Bake for approximately 25-30 minutes. Check for doneness by inserting a table knife off to the side – away from the middle of the pie. If the knife comes out clean, the pie is done. The center of the pie will look a little soft, but be careful not to overcook it. Baking a custard pie for too long may make the custard watery. Serve warm or cold. Store in the refrigerator.


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