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Custard Pie
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This Old fashioned Custard Pie is a rich recipe that has been gracing dinner tables for over 200 years! With only 6 ingredients, it's so easy to make and incredibly delicious!
Custard pie is a tried and true recipe that dates back to the Ancient Romans! They were the ones who first discovered the binding properties in eggs, and ever since then, people have been making this rich and delicious dessert.
There are many different variations of custard pies found all over the world! This custard pie recipe is for the traditional North American version that is flavored with a little vanilla and nutmeg. Other variations of this traditional recipe include pumpkin pie, cream pies, and buko pies which originate from the Philippines!
Custard Pie Ingredients
- Milk
- Sugar
- Eggs
- Vanilla
- Nutmeg
- Unbaked pie crust
The eggy filling takes mere minutes to put together. The spices do tend to float to the top of the mixture, but cooked custard holds together well due to the egg base. The texture is tight and is not like a cream pie which is usually lighter and fluffier.
While a homemade pie crust is traditionally used for this recipe, you can get a pre-made pie crust from the store. Also, make sure that you are using a bakeable pie crust and not the graham cracker pie crusts.
How to Make Custard Pie
FIRST STEP: Preheat oven to 350*
SECOND STEP: Lightly spray a 9 ½ in pie pan with nonstick spray.
THIRD STEP: Place unbaked pie crust in the pie pan, pressing dough against the sides of the pie pan.
FOURTH STEP: Beat together sugar, eggs, nutmeg, and vanilla. Add milk and whisk until smooth.
FIFTH STEP: Pour mixture into pie shell.
SIXTH STEP: Sprinkle the nutmeg lightly on top of the custard.
SEVENTH STEP: Bake for 45 minutes or until set.
Cooking Tips
Cover the edges of the pie crust with foil to prevent over-browning.
The custard is set when a knife inserted in the center comes out clean.
The pie should be somewhat jiggly when done, and if it isn't, that means it's been overbaked.
For the best taste and a cleaner cut, cool before serving.
Storing this Recipe
IN THE FRIDGE: Store covered in the fridge for up to 3 days.
IN THE FREEZER: It is not recommended to store this recipe in the freezer. Since it contains dairy, the ingredients may separate when defrosted and the pie would lose its richness and possibly even flavor.
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Custard Pie
This old-fashioned Custard Pie recipe is delicious, light, and creamy.
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Ingredients
- 3 cup milk
- 1 cup sugar
- 6 large eggs
- 2 tsp vanilla
- dash nutmeg
- 1 pie crust (Frozen, unbaked)
DIRECTIONS
- Preheat oven to 350 degrees.
- Lightly spray a 9 ½ in pie pan with nonstick spray.
- Place unbaked pie crust in pie pan, pressing dough against the sides of the pie pan.
- Beat together sugar, eggs, nutmeg and vanilla. Add milk and whisk until smooth.
- Pour mixture into pie shell.
- Sprinkle the nutmeg lightly on top of the custard.
- Bake for 45 minutes or until set.
WATCH THIS RECIPE VIDEO
Nutrition
Calories: 300kcal | Carbohydrates: 40g | Protein: 8g | Fat: 12g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 173mg | Potassium: 189mg | Fiber: 1g | Sugar: 30g | Vitamin A: 327IU | Calcium: 126mg | Iron: 1mg
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Comments
Pauline says
Can I use a frozen store bought pie shell and if yes, should I thaw it first before adding the custard?
Layne Henderson says
Hi, Pauline - I would thaw before adding the custard and baking... enjoy!
chantelle Knight says
going to try it today
John Meldrum says
With this recipe is the temperature in Celsius or in Fahrenheit
Layne Henderson says
Hi, John - it's Fahrenheit, enjoy!
Carol says
Sounds like the recipe my mother used to make for her blueberry custard pie. Going to give it a try.
ROBIN VALENZUELA says
Have you ever used a Graham Cracker Crust before, and if so what happened?
Layne Henderson says
Hi, Robin - that isn't something we've tried before with this pie and I'm not sure how it would turn out.
Lisa says
Just put it in the oven wish me luck trying it for the first time.
La Fonda Chenault says
This sounds so good. I'm going to try it with Spenda. I'll let y'all know!
Roberta Jones says
I've been looking for a recipe for custard to use on crepes. I don't care about having a crust. Would this work
Layne Henderson says
Hi, Roberta - I'm not sure, that's not something we've tested for. I would Google or check Pinterest for a custard crepes recipe and see if one of those look yummy. Good luck!
judith hardy says
I am allergic to dairy so made this pie with almond milk. It turned out perfect. Rich and creamy. I will be making this often. Thank you, thank you
Carol Mullinax says
I like.
Marz says
Trying today
Chanel says
Trying this for the first time today. My husband loves egg custard. Haven’t tried it yet but wanted to make a comment about how much filling this recipe makes. I had enough to fill two regular pie crust.
Alice says
Custard is my favorite pie. My mother taught me and then my daughter how to bake it long ago. Don't be afraid to make this custard to your family's preferences. My family prefers either cinnamon or no additional spice rather than Nutmeg so use what they (or you) like best. Easy on the amount of spice added -- a little bit of spice goes a long way. It is also delicious baked in custard cups, especially if you have a problem with your crust getting a little soggy.
Cathy Meppeldercoekoe says
Like what I am seeing.