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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.
Custard Pie
This old-fashioned Custard Pie recipe is delicious, light, and creamy.
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 8
Ingredients
- 3 cup milk
- 1 cup sugar
- 6 large eggs
- 2 tsp vanilla
- dash nutmeg
- 1 pie crust Frozen, unbaked
Instructions
- 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.
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
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.
Donna says
loved this recipe... very easy.....
Donna says
love this recipe!
LETITIA says
GONNA TRY THIS,LOVE CUSTARD ,
Kerri says
Can you make this with almond milk and swerve?
Yessi says
Yes, you should be able to substitute for this. Just keep an idea on consistency when adding the almond milk amount as there is more water in almond milk than in dairy milk.
Anthony Burks says
When putting foil around the crust , do you put it on before baking and leave it on the hole 45 minutes or take it off at some point during baking ? Just concerned weather the crust would get done enough if left on the hole baking time .
Yessi says
Cover the edges of the pie crust with foil to prevent over-browning.You can check throughout baking to make sure it's done to your liking.
Gina Nicholson says
I made my own crust, and the key is using ice water to create the dough, and once your disc is formed refrigerate for at least 4 hours. I agree it takes a deep dish. I ended up pour out close to a cup of the filling. My pie turned out pretty good. It tastes delightful.
Ria says
Can we add coconut and how much please!
Yessi Santana says
1 cup sweetened shredded coconut, chopped. Pour coconut for step 6 before sprinkling nutmeg.
Kela says
Do you need to prick the crust before baking?
Yessi Santana says
The crust does not need to be prick before baking.
Linda says
Very tasty, definitely enough for 2 pies!
Linda says
Edit: Not quite enough for 2 pies, actually. Next time I'll try a deeper crust. 🙂
Brenda says
Can you use almond milk or skim milk and monk fruit to replace sugar? Also do you know if that works what the nutrition values would be using those ingredients?
Bailey says
I'm thinking that because it's a custard pie, you would need the full fat milk. If you use skim milk or almond milk and a sugar substitute, the pie may not set up properly and may be runny or have a strange consistency. Definitely let me know if you try it though and how it turns out! As far as the nutritional values goes, I'm not sure what they would be with those ingredients.
Colleen says
Does this custard pie recipe require whole milk or will 2% milk work?
Yessi Santana says
Whole milk
Delores OBrien says
Can you add 2 cups blueberries on top?
Yessi Santana says
It's ok to add after custard pie is cooked. However, if you add the blueberries before baking, please keep in mind this might change the mixture's consistency.
Bailey says
If you have a smaller pie dish, you can pour it in there and cook it without the crust. It should turn out just the same as it would with the crust.
Pamela Yacubacci says
Looks very easy and delicious 😋
Brenna says
Is this supposed to be 3 cups milk or 1 cup milk? The picture with the ingredients says 1 cup, but the recipe to print says 3 cups... I'm not much of a baker, but I'm having a hard time picturing this working with 3 cups?
Yessi Santana says
Thank you for catching that, it's 3 cups.
Judy Cox says
Can I bake this without a crust? Would I just use a pie pan?
Bailey says
As far as I know you should be able to yes. I've never baked it without a crust but from a little research, it looks like you can and it should turn out just fine. Let me know how it works out if you do try it!
Joan says
Suggest using large pie plate.
To prevent spilling, pour half of the filling in pie shell before setting in oven. Then carefully pour rest of filling.
I had too much filling. Baked it in a Corning ware dish without crust. Delicious