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Review Recipe1940’s Vintage Custard Pie Recipe


This is the custard pie recipe you actually want. That creamy, old-school Southern texture you remember? This pie nails it — soft-set, silky, and just barely firm enough to slice cleanly once chilled. The top gets that telltale golden top, the center jiggles like it should, and the flavor is all warm vanilla with just a whisper of nutmeg.
And here’s what most recipes skip:
- The trick to getting that texture just right — no curdling, no overbaking, no watery mess.
- Why room-temperature eggs and milk aren’t optional.
- How to bake it so the top doesn’t crack and the crust stays crisp.
You’ll find it all below.
Custard Pie Recipe Ingredients

You’ll need:
- 1 unbaked pie crust
- 1 cup of sugar
- 6 large eggs, having them at room temperature is a must
- ¼ teaspoon of nutmeg
- 2 teaspoons of vanilla
- 3 cups of whole milk, having it at room temperature is a must
- ⅛ teaspoon of nutmeg, for garnish
How To Make Custard Pie

Importance of Room Temperature Ingredients
Ensure your eggs and milk are at room-temperature. Cold milk = sudden temp shift = grainy custard.
Remember, baking is a science that requires precision. Small details, like the temperature of your ingredients, can significantly impact the final result. So, for the perfect custard pie, take the extra time to bring your eggs and milk to room temperature before starting your recipe.
What To Do If Your Custard Mixture Has Lumps
Lumps usually form when eggs start to cook too quickly — often from adding warm milk too fast, using cold ingredients, or not mixing thoroughly.
To fix it, pour the mixture through a fine-mesh sieve set over a bowl. Gently press with a spatula to strain out any solids. If needed, strain a second time. Once smooth, pour into your pie shell and bake as directed.
Is Your Custard Pie Done? How to Perform The Jiggle Test
To perform the jiggle test, open the oven door and gently shake the pie pan by lightly holding one edge. Be careful not to jostle it too much, as this could cause cracks in your custard.
‼️ You’re looking for a slight jiggle in the very center of the pie. The outer edges of the pie should be mostly set and not wobble much, if at all. ‼️
- If the whole pie wobbles or sloshes, it needs more time.
- If there’s no jiggle at all, it may be overbaked — which can result in a texture that’s more like scrambled eggs than creamy custard.

Remember, it’s better to err on the side of slightly undercooking a custard pie. As it cools, the residual heat will continue to cook the custard to the perfect consistency.
Note – Use a glass or ceramic pie pan – metal heats too fast and can overcook the custard.
Serving Suggestions
Add a bit of whipped cream on top of the pie and fresh berries.
Storage Instructions
Chill completely before slicing. Trust me — it cuts better, tastes better, and the texture is peak creamy once cold. Store in the fridge, tightly covered. It’s best within three days.

More Custard Recipes
Our magic custard cake is truly amazing in the way the layers separate while baking.
For another custard recipe, check out our cream puff dessert, which is filled with a yummy custard inside a flaky puff pastry and topped with chocolate and whipped cream.

Easy Custard Pie Recipe
Ingredients
- 1 unbaked pie crust
- 1 cup sugar
- 6 large eggs, room temperature
- 2 teaspoons vanilla
- ¼ teaspoon nutmeg
- 3 cups whole milk, room temperature
- ⅛ teaspoon nutmeg, garnish
Instructions
- Preheat oven to 350°F.
- Lightly spray a 9½-inch pie pan with nonstick spray.
- Place unbaked pie crust in pie pan, pressing dough against the sides of the pie pan.
- Whisk together sugar, eggs, ¼ teaspoon nutmeg, and vanilla for 2 minutes. Add milk and whisk for another 3 minutes until smooth.
- Pour mixture into pie shell.
- Sprinkle the remaining ⅛ teaspoon nutmeg lightly on top of the custard.
- Bake for 1 hour and 15 minutes or until set.
- Slice and serve.
Video
Notes
- Using room-temperature eggs and milk help with even cooking.
- You’ll be able to tell when it’s done by doing a simple jiggle test. Try gently shaking the pie pan, and if the center of the pie jiggles slightly, it’s done!
- This pie tastes and cuts best when chilled.
- The eggs and milk should be at room temperature before baking. You’ll be able to tell when it’s done by doing a simple jiggle test. Try gently shaking the pie pan, and if the center of the pie jiggles slightly, it’s done!
Comments
cora says
I can’t seem to Download the recipe. Can I have a printout?
Layne Kangas says
Hi, Cora – you can use the printable recipe card at the bottom of the post to easily print a formatted recipe to save as a PDF or print. Enjoy!
Susan Ferranti says
I love your recipes. Thank you for sharing
Terry Schoeppe says
The best custard pie I have made!
Terry Schoeppe says
One thing I did different this time, I have read so many recipes, one said to avoid a soggy crust, whisk about a half of an egg white and paint your crust before you fill it. I had no soggy bottom!
Val says
DELICIOUS!! 😋😋
Judy says
I love your recipes and can’t wait to try them out.
Thank you for sharing 🤗🤗
Judy
Lynda says
Awesome,and delicious 😋 Making sure egg and Milk is at room temp, is the key.
Susan Richmond says
Is this a southern recipe because we have baked egg custard over here in the UK. I’m looking forward to trying this when we come to Memphis in September then I can compare the two. In the meantime I’ll have a go at baking my own.
Thanks for your recipes x
ERNIE REHEIS says
Can’t wait to try this. Have tried to make Custard pies in the past but never turned out well. The crust would raise up into the custard. Will let u know how this one turns out.
Dianne says
Second only to my grandmothers. I love egg custard. I made it with almond milk and my crust was perfect, crunchy and sliced perfect.