This is the first Homemade Custard Pie I’ve ever made. It was glorious! The custard filling was smooth, light and delicious.

I love making recipes that I’ve never made before, at the ripe old age of 61 I still love learning. This recipe is by no means hard to make but there are a couple of things I’d like to go over with you. First…

Whether your using a pre packaged pie crust or homemade, the pie crust needs to be par baked for about 20 – 25 minutes before filling it with the custard. I used an all butter homemade pie crust for the pie,


Scalding milk is just bringing milk up to very warm without boiling it. It only takes minutes to do this. Use a sauce pan with a heavy metal bottom so as not to scorch the milk. Heat the milk over medium heat until you see little bubbles on the sides of the saucepan and you see steam coming from the milk. Stirring while the milk cooks prevents a film from forming on top of the milk while it’s being heated.

1 unbaked pie shell (I use Marie Callendar’s deep dish)
3 large eggs
1/2 cup of sugar
1/2 teaspoon of salt
1/2 teaspoon of nutmeg
2-2/3 cups of milk
1 teaspoon pure vanilla extract
Pre-heat the oven to 350 degrees. Beat your eggs slightly, then add sugar, salt, nutmeg, and milk. Beat well and pour into the unbaked pie shell. Bake for 35 to 40 minutes. Remove from oven and cool. Sprinkle the top of pie with fresh ground nutmeg and serve.