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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: 20 min. + cooling


  • Pastry for single- or double-crust pie (9 inches)
  • 4 eggs
  • 2-1/2 cups milk
  • 1/2 cup sugar
  • 1 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/2 teaspoon salt


  • Line 9-in. pie plate with bottom pastry; trim to 1/2 in. beyond edge
  • of plate; flute edges or prepare a braided crust (see Editor's
  • Note). Bake at 400° for 10 minutes.
  • In a large bowl, beat eggs. Add remaining ingredients; mix well. Pour
  • into crust. Cover edges with foil. Bake for 20-25 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.
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.

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Old-Fashioned Custard Pie (continued)

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.