Classic Custard Pie with Nutmeg

Classic Egg Custard Pie
Diana Rattray
Ratings (40)
  • Total: 45 mins
  • Prep: 10 mins
  • Cook: 35 mins
  • Yield: 8 Servings
Nutritional Guidelines (per serving)
333 Calories
19g Fat
33g Carbs
8g Protein
(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.

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.


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

Steps to Make It

Pie Crust

Put the flour, 1/2 teaspoon of salt and granulated sugar in the bowl of a food processor. Pulse until well blended. 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.

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 will hold together.

Transfer the mixture to a floured surface and - without kneading too much - shape into a flattened disc. Wrap the dough in plastic wrap and refrigerate for about 30 minutes.

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.

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.

Heat the oven to 425 F.

Line the pie shell with foil and fill it at least two-thirds full with pie weights or dried beans.

Place it on a baking sheet and bake at 425 F for 10 minutes. 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.


Heat the milk in a saucepan over medium heat just until hot and bubbles begin to appear around the edges.

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.

Gradually whisk in the hot milk.

Pour the filling into partially baked pie shell. Cover the edge of the pie shell with a pie shield or homemade foil ring.

Bake at 400 F for 20 minutes and then remove the pie shield. Bake for about 15 minutes longer, or until the pie is set. A knife inserted near the center of the pie should come out clean.

Cool on a rack. 

Store leftovers in the refrigerator.