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Old-Fashioned Custard Pie

 Old-Fashioned Custard Pie
This recipe came from the best cook in West Virginia—my mother! I just added a little to her ingredients. I'm a widow, and my grown children live in another state. So mostly I make my custard pie for church and club functions. It's the most different pie of all the ones in my collection.
6-8 ServingsPrep: 20 min. Bake: 25 min. + cooling


  • Pastry for single-crust pie (9 inches)
  • 4 eggs
  • 2-1/2 cups milk
  • 1/2 cup sugar
  • 1 teaspoon ground nutmeg
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 teaspoon McCormick® Pure Almond Extract
  • 1/2 teaspoon salt


  • Unroll pastry sheet into a 9-in. pie plate; flute edge. Refrigerate
  • 30 minutes. Preheat oven to 400°.
  • Line unpricked pastry with a double thickness of foil. Fill with pie
  • weights, dried beans or uncooked rice. Bake on a lower oven rack
  • 10-15 minutes or until edges are golden brown. Remove foil and
  • weights; bake 3-6 minutes longer or until bottom is golden brown.
  • Cool on a wire rack.
  • In a large bowl, whisk eggs. Whisk in remaining ingredients until
  • blended. Pour into crust. Cover edges with foil. Bake at 400°
  • for 25-30 minutes or until a knife inserted near the center comes
  • out clean. Cool on a wire rack for 1 hour. Refrigerate for at least
  • 3 hours before serving. Refrigerate leftovers. Yield: 6-8 servings.

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Old-Fashioned Custard Pie (continued)

Editor's Note: Pastry for 1 double crust is needed only if a braided crust is desired. To prepare braided crust: Trim pastry even with the edge of the pie plate; brush with water. From the top pastry, cut 12 strips, each 1/4 in. thick. Using three strips at a time, braid pastry on edge of crust, attaching ends together. press down gently. Bake as directed on front.
Nutritional Facts: 1 serving (1 piece) equals 258 calories, 12 g fat (5 g saturated fat), 122 mg cholesterol, 317 mg sodium, 30 g carbohydrate, trace fiber, 7 g protein.