This Old Fashioned Custard Pie is a simple, easy recipe passed down from my grandmother! Rich and creamy nutmeg scented custard nestled inside a flaky buttermilk pie crust. Our Thanksgiving table wouldn’t be complete without it!
For the Crust:
- 1 1/4 cups all purpose flour
- 1/2 teaspoon Kosher salt
- 1/2 cup (8 tablespoons or 1 stick) unsalted butter, very cold, cut into cubes
- 1/4 cup buttermilk, plus more as needed, very cold
For the Filling:
- 4 large eggs
- 1/2 cup sugar (increase to 2/3 for a sweeter pie)
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- 1 cup heavy cream
- 1 1/2 cups milk
- 1/4 teaspoon freshly grated nutmeg
- fresh whipped cream for serving
Make the Crust:
- Combine the flour and salt in the bowl of a food processor.
- Add the butter and pulse until it forms pieces about the size of peas. Add 1/4 cup buttermilk and continue pulsing until it just starts to form a shaggy dough. Be very careful not to overmix. The dough should barely be coming together. Add more buttermilk 1 tablespoon at a time if needed. If your house is dry, you will definitely need to add more.
- Turn the dough out onto a lightly floured work surface and gently press it together to form a disc. Wrap it tightly in plastic wrap, then refrigerate for 30 minutes to 1 hour. This step can be done up to 2 days ahead and kept refrigerated, or up to one month ahead and kept in the freezer.
- Unwrap the disc of dough and place it on a lightly floured work surface. Dust a rolling pin with flour and begin rolling out the dough, rotating it 1 inch after every 1-2 rolls. This will help ensure the dough doesn’t stick to the counter, and will also keep it in a round shape. Use a measuring tape or the pie plate to determine when the dough has reached the right circumference. It should measure about 3 inches larger than the pie plate. If the dough does not roll out perfectly round, use a knife or a pizza cutter to trim the edges and even it out.
- Gently roll the dough onto the rolling pin and carefully transfer it to the pie plate. Press it in to fit, then tuck the loose pieces under and use your fingers or a fork to crimp the edges. Place in the freezer for at least 15 minutes, or longer if you have time.
Make the Filling an Bake the Pie:
- When ready to bake, preheat the oven to 425 degrees.
- Crack the eggs into a medium bowl. Remove the pie crust from the freezer, then dip a pastry brush into the egg whites and brush the pie crust all over.
- Bake the pie crust for 10 minutes. Keep an eye on it to make sure the edges don’t fall down. Let cool.
- Add the sugar, salt, vanilla extract, heavy cream, milk and nutmeg to the eggs. Whisk together vigorously until very well combined. There should be no visible bits of egg white or yolk remaining.
- Place the pie plate on to a foil lined sheet pan to prevent any spills, then pour the mixture into the cooled crust. Carefully place into the oven, lower the temperature to 325 degrees F and bake for about 1 hour. The filling should still be wobbly in the center – if it doesn’t jiggle, it’s overcooked.
- Allow the pie to cool to room temperature, then place in the refrigerator until ready to serve. The pie should be served chilled. Top with whipped cream and more grated nutmeg for garnish if desired.
*If you prefer, you can skip the homemade pie crust and use a store bought dough instead.
Keywords: pie, easy, custard, buttermilk, nutmeg, thanksgiving, dessert