Custard pie is one of those old farm kitchen standbys that never quite goes out of style. Long before anyone talked about ‘minimal ingredients’ or ‘pantry cooking,’ farm wives around here were turning extra eggs and milk into silky pies just like this one. When the hens were laying heavy and the milk pail was full, you didn’t waste a drop—you turned it into something comforting that could stretch across a big family table. This 4-ingredient custard pie is the sort of recipe you can stir together in a few quiet minutes, then let the oven and time do the rest. It’s gentle, simple, and sweet without being fussy, the kind of dessert you make on a Tuesday night just because the house feels like it could use a little warmth. If you’re looking for a pie that tastes like your grandmother’s kitchen—plain, honest, and deeply satisfying—this is it.
This custard pie is lovely all by itself, served slightly warm or cool from the fridge, but it plays nicely with simple sides. A handful of fresh berries or sliced peaches makes it feel like summer on a plate, especially if you’ve picked them from your own patch or a roadside stand. On cooler days, I like to tuck a slice next to a little dish of spiced applesauce or stewed rhubarb, the tartness balancing the gentle sweetness of the custard. A dollop of lightly sweetened whipped cream never hurts, and a hot cup of coffee or black tea turns it into a proper sit-down treat. If you’re serving a big Sunday dinner, this pie follows roast chicken, meatloaf, or a pot roast beautifully—something simple and soothing to close the meal without weighing anyone down.

4-Ingredient Old-Fashioned Custard Pie
Servings: 8 servings

Ingredients
1 unbaked 9-inch pie crust (homemade or store-bought)
4 large eggs
2 cups whole milk
3/4 cup granulated sugar
Directions
Preheat your oven to 375°F (190°C). Place the unbaked pie crust into a 9-inch pie plate, crimping the edges as you like. Set the pie plate on a baking sheet to make it easier to move in and out of the oven.
In a medium bowl, whisk the eggs until they are well blended and a little frothy. You don’t need to beat a lot of air into them—just make sure the yolks and whites are fully combined.
Add the sugar to the eggs and whisk until the mixture looks smooth and slightly thickened, with no grainy sugar pockets remaining.
Slowly pour in the milk while whisking gently, mixing until the custard is uniform and pale yellow. Try not to whip in too many bubbles; a gentle hand makes a smoother custard.
Carefully pour the custard mixture into the prepared pie crust. If you see a lot of foam on top, you can skim it off with a spoon for a smoother finish.
Transfer the baking sheet with the pie to the oven. Bake at 375°F (190°C) for 15 minutes, then reduce the heat to 325°F (165°C) without opening the oven door, and continue baking for 25–35 minutes more, or until the custard is set around the edges and the center just barely jiggles when you gently nudge the pan.
Remove the pie from the oven and let it cool on a wire rack. The custard will finish setting as it cools. Allow it to cool to room temperature before slicing for the cleanest cuts.
Serve slightly warm or chilled. Store any leftovers, covered, in the refrigerator and enjoy within a few days.

 

Variations & Tips
If you’d like to dress this up without straying far from its roots, there are several simple paths you can take. A small pinch of salt and a splash of vanilla extract or a dusting of nutmeg or cinnamon on top before baking are classic touches in many Midwestern kitchens, though they do add to the basic four ingredients. Some cooks like to warm the milk slightly before whisking it in, which can help the sugar dissolve and give a smoother custard. You can also swap part of the whole milk for cream for a richer, more velvety texture, or use evaporated milk for a flavor reminiscent of church potlucks and community suppers. If you prefer a sturdier slice, bake just until the center has only a slight wobble; for a softer, more delicate custard, pull it from the oven a minute or two earlier and let it finish setting as it cools. For those who need to plan ahead, this pie keeps well in the refrigerator and is often even better the next day, when the flavors have had time to settle and mellow.