Classic Custard Pie With Nutmeg

Classic custard pie

The Spruce / Teena Agnel

Prep: 20 mins
Cook: 50 mins
Cool Time: 60 mins
Total: 2 hrs 10 mins
Servings: 8 servings
Nutritional Guidelines (per serving)
333 Calories
19g Fat
33g Carbs
8g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8
Amount per serving
Calories 333
% Daily Value*
Total Fat 19g 25%
Saturated Fat 10g 50%
Cholesterol 142mg 47%
Sodium 567mg 25%
Total Carbohydrate 33g 12%
Dietary Fiber 1g 5%
Protein 8g
Calcium 143mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This classic egg custard pie is the perfect blend of eggs, milk, and nutmeg. Feel free to use the homemade pastry and instructions below, or use a frozen pie shell or refrigerated pie pastry. Homemade pie shells are great, but ready-made crusts are excellent if you aren't into making pastry or just don't have the time.


Click Play to See This Classic Custard Pie Come Together


  • For the Pastry
  • 5 1/2 ounces (or 1 1/4 cups) all-purpose flour
  • 1/2 teaspoon salt
  • Optional: 1 teaspoon sugar (scant) 
  • 8 tablespoons butter (chilled, cut in small pieces)
  • 4 to 6 tablespoons water (with ice)
  • For the Pie Filling
  • 2 1/2 cups milk
  • 4 large eggs (lightly beaten)
  • 2/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract

Steps to Make It

Note: while there are multiple steps to this recipe, this custard pie is broken down into workable categories to help you better plan for preparation and baking.

Make the Pie Crust

  1. Gather the ingredients.

    Ingredients for pie crust
    The Spruce / Teena Agnel
  2. Put the flour, 1/2 teaspoon of salt, and granulated sugar in the bowl of a food processor. Pulse until well blended.

    Crust ingredients in food processor
    The Spruce / Teena Agnel
  3. Add half of the butter and pulse 5 or 6 times. Add the remaining butter and pulse 6 times. The mixture should look crumbly with visible large pea-sized pieces.

    Cutting butter into the crust
    The Spruce / Teena Agnel
  4. Sprinkle a few tablespoons of ice water over the flour mixture and pulse a few times. Add more ice water, a teaspoon at a time, until the mixture begins to form small clumps. When you press a small amount in your hand, it should hold together.

    Clumped crust dough in food processor bowl
    The Spruce / Teena Agnel
  5. Transfer the mixture to a floured surface and - without kneading too much - shape into a flattened disc.

    Circle of dough on lightly floured surface
    The Spruce / Teena Agnel
  6. Wrap the dough in plastic wrap and refrigerate for about 30 minutes.

    Dough wrapped in plastic
    The Spruce / Teena Agnel
  7. Roll the chilled dough out on a floured surface to about 12 inches in diameter. Check frequently for sticking and add more flour to the surface, as needed.

    Rolled out dough on floured surface
    The Spruce / Teena Agnel
  8. Fit the dough into a 9-inch pie plate. Cut away excess overhang and crimp the edge as desired. Refrigerate the pie shell if you won't be par-baking it immediately.

    Dough in pie plate
    The Spruce / Teena Agnel
  9. Heat the oven to 425 F. Line the pie shell with foil and fill it at least 2/3 full with pie weights or dried beans.

    Dry beans in foil-lined pie plate
    The Spruce / Teena Agnel 
  10. Place it on a baking sheet and bake at 425 F for 10 minutes.

    Pie crust on baking sheet
    The Spruce / Teena Agnel
  11. Remove the foil and pie weights and bake for another 3 minutes. If there are bubbles in the crust, press them down gently; do not prick them. Reduce the oven temperature to 400 F.

    Browned pie crust on baking sheet
    The Spruce / Teena Agnel

Make the Pie Filling

  1. Gather the ingredients.

    Ingredients for pie filling
    The Spruce / Teena Agnel
  2. Heat the milk in a saucepan over medium heat just until hot and bubbles begin to appear around the edges, about 3 to 5 minutes.

    Milk in saucepan
    The Spruce / Teena Agnel
  3. In a mixing bowl with an electric mixer or whisk, beat the eggs with the 2/3 cup of granulated sugar, 1/4 teaspoon of salt, nutmeg, and the vanilla.

    Beaten egg mixture in bowl
    The Spruce / Teena Agnel
  4. Gradually whisk in the hot milk.

    Custard in bowl
    The Spruce / Teena Agnel
  5. Place the crust on a sheet pan and pour the filling into the partially baked pie shell.

    Custard filling in pie shell
    The Spruce / Teena Agnel
  6. Cover the edge of the pie shell with a pie shield or homemade foil ring.

    Custard pie with foil lining the edges
    The Spruce / Teena Agnel
  7. Carefully put the pie in the oven and bake at 400 F for 20 minutes.

    Baked custard pie
    The Spruce / Teena Agnel
  8. Then remove the pie shield and bake for about 20 to 30 minutes longer, or until the pie is set. A knife inserted near the center of the pie should come out clean.

    Custard pie on baking sheet
    The Spruce / Teena Agnel
  9. Cool on a rack for 30 minutes. 

    Custard pie on cooling rack
    The Spruce / Teena Agnel
  10. Slice, serve, and enjoy!

    Slice of custard pie on plate
    The Spruce / Teena Agnel


  • We recommend partially baking the pie shell before filling. Your crust will have a better bake and will be less soggy. If you don't have pie weights, use dried beans or raw rice.
  • Store leftovers in the refrigerator.