Old-Fashioned Custard Pie

Place the pie on the middle rack of the preheated oven and bake for 40–45 minutes , or until the custard is set. To check for doneness, gently shake the pie—it should jiggle slightly in the center but not be liquidy.
If the crust begins to brown too quickly, cover the edges with aluminum foil or a pie crust shield to prevent burning.
Step 5: Cool and Serve
Remove the pie from the oven and let it cool completely on a wire rack. This allows the custard to set fully.
Once cooled, slice and serve plain or with a dollop of whipped cream for an extra touch of indulgence.
Tips for Success
Pie Crust: Use a homemade pie crust for a buttery, flaky base, or save time with a store-bought crust. Blind baking (pre-baking the crust) is not necessary for this recipe.
Milk Options: Whole milk provides the richest flavor and creamiest texture, but you can substitute with 2% milk or a dairy-free alternative like almond or oat milk for a lighter version.
Nutmeg Flavor: Freshly grated nutmeg has a more vibrant flavor than pre-ground nutmeg, so use it if available.
Storage: Store leftovers in the refrigerator for up to 3 days . Cover the pie loosely with plastic wrap or foil to prevent the custard from absorbing odors.