Air Fryer Recipes


Do you remember the way our grandparents used to cook with wholesome ingredients that everyone knew by name? There weren’t box mixes and shortcuts. What you put in a cake you pulled directly off the farm or the farmers market. This Silky Creamy Custard Pie reminds me of my grandmother’s cooking. When she cooked, everything seemed to come together so quickly and easily, yet tasted so extraordinary.

This delectable Custard Pie has six ingredients if you purchase an unbaked pie crust. I know what you are thinking Grandma would never do. You are right, but times were different then, and there was not as much distraction then as there is now.


  • 1 9 inch unbaked pie crust
  • 4 large eggs
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1 cup heavy cream
  • 1 1/2 cups milk
  • 1/4 teaspoon nutmeg


  • Preheat oven to 375 degrees.
  • In small bowl separate one egg white from egg yolk reserving both.
  • Brush crust with beaten egg white and pre-bake for 7-8 minutes.  Let cool for 10 minutes.
  • In large bowl whisk together 3 eggs plus the one spare yolk and whatever is left from the beaten egg white , sugar, salt, vanilla, cream and milk.
  • Pour egg mixture into piecrust and sprinkle with nutmeg.  Bake for 35-45 minutes or until knife inserted in center comes out clean.
  • Cool on a wire rack.  Store in the fridge. 


  • If available use fresh ground nutmeg because it so full of flavor
  • I pour the egg mixture into the pie crust very carefully right there in the oven while the piecrust is on the rack.
  • Do not over-bake. The pie should still be somewhat jiggly.
  • This pie tastes and cuts best when chilled.


Calories: 442kcal | Carbohydrates: 43g | Protein: 9g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 161mg | Sodium: 289mg | Potassium: 199mg | Fiber: 1gm

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