See the Recipe. Ben Fink

The trick to making an old-fashioned custard pie is to cook it very slowly and evenly—don’t be tempted to open the oven to peek until near the end of the baking time.

Yield: makes One 9" Pie


  • 3 eggs
  • 34 cup sugar
  • 1 12 cups milk
  • 1 tsp. vanilla
  • 14 tsp. nutmeg
  • 1 (9″) unbaked pie shell


  1. Preheat oven to 425°. Prick 9″ unbaked pie shell all over with a fork and bake till lightly browned, about 10 minutes. Remove; lower oven to 300°.
  2. Beat eggs, sugar, milk, vanilla, and nutmeg in a large bowl. Pour into crust. Bake until custard is set but still a bit wobbly, about 1 hour. Cool completely before cutting.