Classic Custard Pie With Nutmeg

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 02/20/22
Tested by
Renae Wilson
Photo of Renae E. Wilson
Tested by Renae Wilson
Renae has certifications in both Pastry Arts and Culinary Arts from the Institute of Culinary Education and works as a private chef and caterer, recipe tester and developer, and food writer. Renae has written and developed recipes for Rachael Ray In Season, the Kitchn, Food52, and more.
Learn about The Spruce Eats' Editorial Process
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
Nutrition Facts (per serving)
313 Calories
16g Fat
36g Carbs
8g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 313
% Daily Value*
Total Fat 16g 20%
Saturated Fat 9g 45%
Cholesterol 130mg 43%
Sodium 272mg 12%
Total Carbohydrate 36g 13%
Dietary Fiber 1g 2%
Total Sugars 21g
Protein 8g
Vitamin C 0mg 1%
Calcium 113mg 9%
Iron 1mg 8%
Potassium 167mg 4%
*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.

2:14

Click Play to See This Classic Custard Pie Come Together

"Light and eggy custard pie. Not overly sweet. It takes time but definitely worth the wait." —Renae Wilson

Classic Custard Pie With Nutmeg Tester Image
A Note From Our Recipe Tester

Ingredients

For the Pastry:

  • 5 1/2 ounces (about 1 1/4 cups) all-purpose flour

  • 1/2 teaspoon salt

  • 1 teaspoon sugar, optional

  • 8 tablespoons (1/2 cup) cold unsalted butter, cut into small pieces

  • 4 to 6 tablespoons ice water

For the Pie Filling:

Steps to Make It

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

Tips

  • 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.