Custard Pie is incredibly easy to make and requires only a handful of ingredients. It has a mild, sweet flavor and a creamy texture that pairs beautifully with the crispness of a pie crust. This pie is elegant yet simple, making it suitable for both casual and formal occasions. Plus, it can be served warm, chilled, or at room temperature, offering versatility for any time of year.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Unbaked pie crust (homemade or store-bought)
Large eggs
Whole milk or half-and-half
Granulated sugar
Vanilla extract
Salt
Ground nutmeg (optional, for topping)
Directions
Preheat your oven to 350°F (175°C).
Roll out your pie crust and place it into a 9-inch pie dish. Trim and crimp the edges as desired.
In a large bowl, whisk together the eggs, sugar, milk, vanilla extract, and a pinch of salt until smooth and well combined.
Pour the custard mixture into the prepared pie crust.
Lightly sprinkle the top with ground nutmeg if using.
Bake for 45–55 minutes, or until the center is just set and a knife inserted near the center comes out clean.
Let the pie cool completely on a wire rack before slicing.
Serve at room temperature or chilled.
Servings and timing
This recipe makes 8 servings. Prep time: 10 minutes Cook time: 50 minutes Total time: 1 hour
Variations
Spiced Custard Pie: Add a touch of cinnamon or allspice to the custard mixture.
Coconut Custard Pie: Fold in shredded coconut for added texture and flavor.
Crustless Version: Pour the filling into a greased pie dish and bake without a crust for a gluten-free option.
Citrus Twist: Add a bit of lemon or orange zest for a subtle brightness.
Creamier Texture: Use half cream and half milk for a richer, silkier custard.
Storage/Reheating
Store Custard Pie covered in the refrigerator for up to 4 days. To serve cold, simply remove from the fridge and slice. To warm it slightly, microwave individual slices for about 10–15 seconds or reheat in a 300°F (150°C) oven for 10 minutes. Avoid overheating, as the custard may separate.
FAQs
What’s the best type of milk to use for custard pie?
Whole milk or half-and-half works best for a creamy texture. Skim milk may result in a thinner custard.
Can I make custard pie ahead of time?
Yes, custard pie is perfect for making a day in advance. Just refrigerate once it’s cooled.
How do I know when the custard is done?
The custard is ready when the center is set but still slightly wobbly, and a knife inserted near the center comes out clean.
Can I use a pre-baked crust?
No, you should use an unbaked pie crust, as the custard filling bakes together with the crust.
Why is my custard pie watery?
This can happen if it’s overbaked. Bake just until set to prevent separation of the custard.
Can I freeze custard pie?
Freezing is not recommended, as it can cause the texture to become grainy upon thawing.
What can I use instead of nutmeg?
Try cinnamon or a light dusting of powdered sugar after baking for a different flavor.
Can I use a store-bought crust?
Absolutely. A good-quality store-bought crust saves time and still tastes great.
How long does custard pie last in the fridge?
Custard pie keeps for about 3–4 days when stored properly in the refrigerator.
Can I use almond or oat milk instead?
Non-dairy milks can be used, but the texture may not be as rich and creamy as with dairy milk.
Conclusion
Custard Pie is a beautifully simple dessert that brings comfort and classic flavor to any table. With its smooth texture, lightly sweet taste, and golden crust, it’s a crowd-pleaser that’s easy to prepare and even easier to enjoy. Whether you’re serving it for a holiday feast or a weeknight treat, this timeless pie is always a welcome addition
Custard Pie is a classic dessert with a silky, creamy filling made from eggs, milk, sugar, and vanilla, all nestled in a buttery pie crust. Lightly sweet and delicately flavored, it’s perfect for any occasion.
Author:Catherine
Prep Time:10 minutes
Cook Time:50 minutes
Total Time:1 hour
Yield:8 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 unbaked 9-inch pie crust (homemade or store-bought)
3 large eggs
2 1/2 cups whole milk or half-and-half
3/4 cup granulated sugar
1 1/2 tsp vanilla extract
1/4 tsp salt
1/8 tsp ground nutmeg (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C).
Roll out the pie crust and place it into a 9-inch pie dish. Trim and crimp the edges as desired.
In a large bowl, whisk together the eggs, sugar, milk, vanilla extract, and salt until smooth and fully combined.
Pour the custard mixture into the prepared pie crust.
Lightly sprinkle the top with ground nutmeg, if using.
Bake for 45–55 minutes, or until the center is just set and a knife inserted near the center comes out clean.
Remove from the oven and let cool completely on a wire rack.
Serve at room temperature or chilled.
Notes
Add a touch of cinnamon or citrus zest for extra flavor.Use half cream and half milk for a richer custard.Make it crustless by pouring the filling into a greased dish and baking without a crust.Do not overbake to avoid a watery or curdled texture.Best served within 4 days of baking.
