Old School Egg Custard Pie: A Classic, Creamy Dessert

Egg custard pie can be served either warm or chilled. It’s delicious on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
Store any leftovers in the refrigerator, covered with plastic wrap, for up to 3 days.
To freeze, wrap the pie tightly in plastic wrap and foil, and store in the freezer for up to 1 month. Thaw in the refrigerator before serving.
Variants:

Coconut Egg Custard Pie: Add 1/2 cup of shredded coconut to the custard filling for a tropical twist.
Maple Egg Custard Pie: Replace the sugar with maple syrup for a rich, maple-flavored custard.
Chocolate Egg Custard Pie: Stir in 2 oz. of melted chocolate into the custard mixture for a chocolate version of this classic dessert.
Spiced Egg Custard Pie: Add a pinch of ground cloves or ginger for a spicier flavor.
FAQ:

Q: Can I make this pie without a crust?
A: Yes! If you prefer a crustless version, you can bake the custard filling in a greased pie dish or individual ramekins. Just reduce the baking time slightly.

Q: Can I use a store-bought pie crust?
A: Yes, a store-bought pie crust works perfectly for this recipe. Simply line your pie dish with the crust and proceed with the custard filling.

Q: How do I know when the custard is done?
A: The custard is done when the center is set but still slightly jiggly. You can also insert a knife into the center of the pie—if it comes out clean, the pie is ready.

Old School Egg Custard Pie is a delightful, creamy dessert that’s perfect for any occasion. Its simple ingredients and smooth, sweet flavor are sure to remind you of classic homemade desserts from the past. Enjoy this timeless treat with friends and family!