Do you remember when your grandma used to make her famous custard pie? You could smell it baking in the oven and you just couldn\u2019t wait to dig in. Well, this doesn\u2019t have to be just a memory anymore, and you don\u2019t have to rely on grandma to do it. You can now make it on your own!\n
Ready in less than 1 hour, and using ingredients you likely already have on hand in your fridge and pantry, this easy, and super creamy Old Fashioned Custard Pie will impress friends, guests, and most importantly, grandma.\n
Indulge in the comforting nostalgia of an Old-Fashioned Custard Pie. Our time-tested recipe offers the perfect blend of creamy custard and a flaky crust, creating a delightful dessert that\u2019s sure to evoke cherished memories and satisfy your sweet tooth.\n
For the Pie Crust:\n
In a food processor, combine the all-purpose flour and salt.\n
Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.\n
Slowly add ice water, one tablespoon at a time, and pulse until the dough comes together.\n
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.\n
Preheat your oven to 375\u00b0F (190\u00b0C).\n
On a floured surface, roll out the pie crust to fit a 9-inch pie dish.\n
Trim any excess dough and crimp the edges for a decorative finish.\n
In a mixing bowl, whisk together the eggs, granulated sugar, vanilla extract, and salt until well combined.\n
Gradually add the whole milk and whisk until the mixture is smooth.\n
Pour the custard filling into the prepared pie crust.\n
Sprinkle ground nutmeg evenly over the top for a classic touch.\n
Place the pie in the preheated oven and bake for 45-55 minutes or until the custard is set, and the top is lightly golden.
\nRemove from the oven and allow the pie to cool completely on a wire rack.\n
Slice and serve your Old-Fashioned Custard Pie at room temperature.\n
Optionally, top with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.\n
With our classic recipe, you can relive the sweet nostalgia of an Old-Fashioned Custard Pie. This dessert perfectly combines the creamy richness of custard with a flaky, homemade crust, resulting in a delightful treat that will evoke fond memories while satisfying your sweet tooth. This timeless pie is a comforting and delicious dessert that brings the flavors of the past to your modern-day table, whether enjoyed on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.\n","protected":false},"excerpt":{"rendered":"
OLD-FASHIONED CUSTARD PIE RECIPE: A NOSTALGIC DESSERT TO SATISFY YOUR SWEET TOOTH Do you remember when your grandma used to make her famous custard pie? You could smell it baking in the oven and you just couldn\u2019t wait to dig in. Well, this doesn\u2019t have to be just a memory anymore, and you don\u2019t have\n","protected":false},"author":10,"featured_media":69389,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"OLD-FASHIONED CUSTARD PIE RECIPE: A NOSTALGIC DESSERT TO SATISFY YOUR SWEET TOOTH","_seopress_robots_index":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[810],"tags":[188,520],"class_list":{"0":"post-69388","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-cooking-baking","8":"tag-cooking","9":"tag-recipes"},"jetpack_featured_media_url":"https:\/\/thefinejournal.com\/wp-content\/uploads\/2024\/02\/64-2.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/thefinejournal.com\/wp-json\/wp\/v2\/posts\/69388","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thefinejournal.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thefinejournal.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thefinejournal.com\/wp-json\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/thefinejournal.com\/wp-json\/wp\/v2\/comments?post=69388"}],"version-history":[{"count":0,"href":"https:\/\/thefinejournal.com\/wp-json\/wp\/v2\/posts\/69388\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thefinejournal.com\/wp-json\/wp\/v2\/media\/69389"}],"wp:attachment":[{"href":"https:\/\/thefinejournal.com\/wp-json\/wp\/v2\/media?parent=69388"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thefinejournal.com\/wp-json\/wp\/v2\/categories?post=69388"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thefinejournal.com\/wp-json\/wp\/v2\/tags?post=69388"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}