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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Pamela N.
I just made this delicious custard pie. I had to substitute Allulose for sugar by increasing the Allulose by adding 1/4 cup. and used a frozen gluten free pie crust but followed the rest of the recipe exactly. It firmed up perfectly when it cooled. I will make this recipe again and share it with friends. Thank you!
Beth Pierce
Thanks, Pamela! I am so glad that you liked it.
Lyddia
I used this custard recipe to make a cherry custard pie since I didn’t have enough cherry pie filling. And I will totally be doing so again!!! Absolutely fantastic.
Beth Pierce
Thank you, Lyddia!
demetrios j comuntzis
made twice came out great both times!!!
Beth Pierce
Thank you!
Anya
Leaving a 5 because the flavor is amazing, but mine curdled 🙁 Can’t figure out what I did wrong!
Turtle Girl
My grandmother used to scald the milk and let it cool a bit, I don’t know if that helps or not. I am going to try it now.
Cj
Best custard pie ever! The consistency and texture was spot on. I let it cool just enough to try it. (I couldn’t wait, I live custard)
It was firm enough to cut and yet the warm custard was creamy, smooth and delicious!
I am an average cook so when this turned out so well I impressed my husband I will be keeping this recipe as my own! Thank you
Beth Pierce
Thank you, CJ! I am so happy that you you liked it.
Susan Miller
If you put some baking sheets in the oven when you pre-heat, and put the pies on them, it helps to bake the crust so you don’t have a soggy crust. I’ve also just used extra creamy Oat milk instead of regular milk (which I was out of!) and have added some blackberries to the pies. I have also used peaches with good results.
Beth Pierce
Thanks for the tips, Susan!
Kieren Brooks
Would this be a good recipe to add fruit to? I want to make a peach pie with this custard.
Beth Pierce
I have not tried. Please let us know if you try.
James Zemboy
A delightful recipe, especially the idea of using one of the egg whites to brush on the raw pastry shell and prebaking it. I know that underbaked crusts in custard pies have been a problem since time immemorial, but I happen to be good with piecrust so my crusts always bake perfectly whether the pie is a fruit pie or a custard pie. Of course I always pre-bake crusts for cream or meringue pies, but not for custard pies and certainly not pumpkin.
Although I think your recipe is perfect, here’s one tip to make it “perfect plus.” Trivial, perhaps, but here ’tis. To test a pumpkin pie, you insert the tip of a dry table knife into the CENTER of the pie and if it comes out clean or just a bit moist, the filling is done. But for traditional CUSTARD pies, the knife should be inserted not in the center of the pie, but half-way between the center and the edge. The center should not be touched, because ideally the center will still be undercooked when it’s taken from the oven. Cooking of the egg custard will continue for a short time after the pie is removed from the oven.
Be mindful that this advice comes from an octogenarian with even a few extra years, so what do we know? But we do (or once did) know how to bake custard pies. They’re perfect if removed from the oven just BEFORE the center is done.
Beth Pierce
Thanks for the tip, James! So glad that you liked the custard pie!