This custard pie is a classic recipe combining a flaky, pre-baked crust with a smooth, creamy custard filling. It reminds me of my childhood!
Elevated with the sweet aroma of vanilla and nutmeg, there’s nothing quite like it.
It’s the perfect ending to any meal, from Sunday dinners to holiday feasts.
It’s easy to make, wholesome, and totally delicious. You’ll appreciate every rich, sweet bite.
Why You’ll Love This Custard Pie
Simple Prep: You’ll save time on this pie with a store-bought pie crust. Pre-baking it will ensure it’s buttery and flaky.
Make Ahead: You can prepare this pie in advance and chill it until it’s time to serve. It’s a convenient option for busy hosts and those who like to plan ahead.
Elegant Simplicity: Despite its humble ingredients, custard pie makes an impressive and attractive dessert. Dust it with fragrant nutmeg and serve it with a dollop of fresh whipped cream.
Nostalgic Recipe: This recipe evokes warm memories of being in grandma’s kitchen.
Ingredients
- Unbaked Pie Crust: The flaky foundation that cradles the luscious custard filling. Pre-bake it for extra crispiness.
- Large Eggs: The star of the show. They provide rich flavor and a velvety texture to the custard.
- Granulated Sugar: A little sugar sweetens the deal. It’ll dissolve seamlessly into the custard for a perfectly balanced taste.
- Salt: A subtle but essential flavor enhancer. It elevates all the flavors in each creamy bite.
- Vanilla Extract: Another flavor enhancer. It makes everything taste better and infuses the filling with a warm, inviting aroma.
- Whole Milk: It adds body and a smooth consistency to the custard as it bakes.
- Heavy Cream: The secret weapon for an ultra-luxurious, silky custard. It gives it that melt-in-your-mouth consistency.
- Freshly Grated Nutmeg: For topping. It adds just the right amount of sweet spice to every slice.
How to Make Custard Pie
Making this pie is a simple process.
1. Prepare. Preheat the oven to 375 degrees Fahrenheit.
2. Pre-bake the crust. Separate one egg white from its yolk. Then, brush the pie crust with the beaten egg white. Pre-bake for 7 to 8 minutes, then let it cool for 10 minutes.
3. Mix the ingredients. Whisk together the eggs and reserved yolk, sugar, salt, and vanilla until well combined. Then, gradually whisk in the milk and cream until smooth.
4. Fill and bake. Pour the custard through a sieve into the crust. Top the pie with nutmeg, then bake it for 40 to 45 minutes at 325 degrees Fahrenheit.
5. Cool and serve. Remove the pie from the oven and let it cool to room temperature. Then, refrigerate the pie for at least 2 hours before serving. Enjoy!
Tips for the Best Custard Pie
Incorporate these tips into your pie-making endeavors. They’ll ensure the process goes even more smoothly:
- Watch the temp. Pre-bake the crust at 375 degrees. Then, lower the temperature to 325 to bake the pie with the filling.
- Don’t overmix! Whisk the filling gently and slowly to prevent air and bubbles from forming. They can negatively impact the pie’s texture.
- Fresh is best. Grate whole nutmeg for maximum flavor instead of using pre-ground.
- Try a clean-up trick. After adding the filling, place the pie on a baking sheet to bake it. This will make clean-up easier and help prevent spills into your oven.
- Get out the trusty thermometer. Check the filling’s temperature with a thermometer to ensure it’s done. It should be between 170 and 180 degrees Fahrenheit when ready.
- Have fun with variations. Use flavored custards for the filling instead of plain egg custard. Try coconut, chocolate, pumpkin, lemon, etc. You can also add a layer of fruit beneath the crust or add extra spices to the filling.
How to Store
Custard pies are always best served chilled, making storing your leftovers easy.
To Store: Cover the leftovers with plastic wrap or aluminum foil. Then, store them in the fridge for up to 4 days. Don’t leave the pie sitting out at room temperature, or the dairy will spoil.
I don’t recommend freezing this pie. The texture and consistency won’t be the same.
Custard Pie
8
servings10
minutes50
minutes355
This old-fashioned custard pie is just like grandma made! The sweet vanilla flavor is light, refreshing, and irresistible.
Ingredients
1 (9-inch) unbaked pie crust
4 large eggs
2/3 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups whole milk
1 cup heavy cream
freshly grated nutmeg, for topping
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- In a small bowl, separate one egg white from the yolk, reserving both. Brush the pie crust with the beaten egg white and pre-bake for 7-8 minutes. Let cool for 10 minutes.
- In a large bowl, whisk together the remaining 3 eggs plus the reserved yolk, sugar, salt, and vanilla until well combined.
- Gradually whisk in the milk and cream until the mixture is smooth. Don’t overmix.
- Pour the custard mixture through a fine-mesh sieve into the pre-baked pie crust. Sprinkle the top with freshly grated nutmeg.
- Bake the pie at 325 degrees Fahrenheit for 40-45 minutes. Or until the edges are set but the center is still slightly jiggly.
- Allow the pie to cool completely to room temperature on a wire rack. Then, refrigerate it for at least 2 hours before serving to allow the custard to fully set.
- Serve chilled, optionally with a dollop of whipped cream on top. Enjoy!
Notes
- Use fresh, high-quality eggs and dairy for the best flavor.
- Don’t overbake the custard or it may become rubbery. The center should still jiggle slightly when done.
- Cover the crust edges with foil if they start to brown too quickly during baking.
