Silky Creamy Custard Pie brings eggs, cream, milk, sugar, and vanilla into an incredibly sweet creamy treat that is prepped in a matter of minutes.
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.
How do you make Silky Creamy Custard Pie.
- In a small bowl, separate one egg white from the 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 of the 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 refrigerator.
I bet by this time you are thinking that you need to try this Silky Creamy Custard Pie. I would agree with that thought.
Helpful hints to make this Custard Pie off the charts good!
- 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.
Are you a pie loving family? Here are some more pies for your enjoyment.
- Lip Smacking Good Strawberry Cheesecake Pie
- Southern Pecan Pie
- Homemade Cherry Pie
- Lip Smacking Good Lemon Chiffon Pie
Old Fashioned Silky Creamy Custard Pie Recipe
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
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Rebecka
What did I do wrong? Was not thick or very creamy. Was very flat. I added mulberries to the bottom but I pre/cooked them and made them like a jam before I put the custard over it.
Beth Pierce
I am not sure I have not added fruit to mine. I have added toasted coconut with good success.
Kimberly
Great recipe! I made 2 pies at the same time. Couple of notes:
#1: I brushed the beaten egg white over the 2 crusts, but did not pre-bake.
#2: Pie #2, I lightly browned 1 cup coconut in the oven, let it cool. Used 1 can of coconut milk + whole milk to equal 1 1/2 cups “milk” plus the heavy whipping cream – and this made a scrumptious coconut custard pie.
#3: I LOVE vanilla, so I ended up with about 2 tsps vanilla, LOL.
And as a help make sure to place tinfoil around the crust of your pie so it doesn’t burn in the oven. It’s a PITA but really does help keep the crust edge from getting super brown.
Overall, this is a WONDEFUL and very easy recipe, thank you for sharing it!
Beth Pierce
The pleasure is all mine, Kimberly! Thanks for the tips. My readers love tips!
NOLA TRESSLER
This is an amazing recipe! I used double-yolk duck eggs and added more vanilla. I baked on 325 for exactly 45 minutes… it was perfect! Thanks for sharing, this us a keeper.
Beth Pierce
Thank you, Nola! So happy that you liked it.
Anita Blair
Amazing. Made it for my 98 year old mother today to say Happy Mother’s Day. She had tears in her eyes and ate TWO slices. Used fresh grated nutmeg, but also eggs from my sister’s hard working chickens.
Beth Pierce
That is aweomse! I am so glad that you Mom liked it. Happy Mother’s day!
Erisebi
I want to cook in mini versions, should I follow the degrees and the minutes of baking or should I reduce it?
Beth Pierce
How mini are we talking?
D.K. POPE
How would it be if I put all of the ingredients in a blender, to fully blend the eggs into the other ingredients??
Beth Pierce
I think it might overdue it. If you decide to do it, blend just until incorporated.
Judy
My husband said it was the best ever!
Beth Pierce
So glad that you liked the pie!
Craig
I make this pie over and over again.
So simple, so delicious!
Every bit as good my Grams!
Beth Pierce
So happy that you liked it, Craig!
Terri McNamara
This is a perfect custard, and that comes from a woman who convinced 6 roommates that crème brûlée IS, in fact, a breakfast food! 😉
Beth Pierce
Sounds reasonable to me! 😉
Michelle
Yeah, idk who these ppl are who think otherwise.
Awesome, perfect recipe, btw. Made it for a work brunch for the first time and it was a hit! Then found my g-ma’s recipe…it was exactly the same. *nodding….of course*
Beth Pierce
Thank you, Michelle! I am so glad that you liked it. Your grandma was a good cook and smart woman!