1940’s Vintage Custard Pie Recipe

5 from 158 votes

255 Comments

Servings: 8

1 hour 20 minutes

Custard pie is an old-fashioned, simple yet irresistible, dessert that has a deliciously creamy and silky texture.

Close-up of a creamy slice of old-fashioned custard pie with a golden crust on a white plate

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

Overhead shot of custard pie ingredients, including eggs, milk, sugar, vanilla, and nutmeg, labeled with text.

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

Overhead collage of custard pie filling being made, showing steps for whisking ingredients and pouring into pie shell

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.

Baked custard pie with note explaining doneness — slightly jiggly center when gently shaken

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.

A freshly baked custard pie in a glass pie dish with a golden, flaky crust and a smooth, creamy filling. A slice has been removed, revealing the silky texture inside. A stack of white plates is visible in the background.

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

5 from 158 votes

This old-fashioned, classic Southern custard pie will leave your taste buds begging for seconds!

Prep Time 5

Cook Time 1 15

Total Time 1 20

Servings

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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!

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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