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Step 4: Bake Slowly and Evenly
Bake the pie in the center of the oven for 45–50 minutes, or until the edges are golden brown and the center is mostly set with a gentle jiggle.
To test for doneness, insert a thin knife or toothpick near the center. If it comes out mostly clean, the pie is done. A little wobble in the middle is okay — it will firm up as it cools.
If the crust browns too fast, cover the edges with a strip of foil halfway through baking.
Step 5: Cool and Serve
Let the pie cool completely at room temperature. This allows the custard to set properly and slice cleanly.
Serve plain, with a dusting of powdered sugar, or topped with a generous spoonful of whipped cream for added indulgence. You can also enjoy it slightly chilled from the fridge — it’s refreshing and creamy either way.
Serving Ideas: Simple Elegance on Every Plate
- Weeknight dessert: Pair a slice with a cup of decaf coffee or tea.
- Holiday tables: Add a sprinkle of nutmeg or cinnamon on top for festive flair.
- Picnic perfect: Chill, slice, and wrap individual pieces for easy outdoor enjoyment.
- Add fruit: Serve alongside fresh berries or sliced peaches for a touch of brightness.
Storage tip: Cover leftovers and refrigerate for up to 3 days. The flavor deepens beautifully by the next day.
A Dessert That Connects Generations
There’s something deeply satisfying about bringing an old-fashioned pie to the table — especially one as classic as this. It doesn’t need layers or frosting or flashy presentation. It’s humble, dependable, and full of heart — just like the hands that used to bake it before us.
This Old-Fashioned Custard Pie is more than a recipe. It’s a story told through flavor. It’s a reminder that some of the best desserts don’t come from cookbooks or bakeries — they come from home.
So preheat that oven, grab a whisk, and enjoy a quiet moment of baking joy. You’ll be glad you did.
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