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
Delectable creamy egg custard pie is a cinch to make and sure to become a family favorite!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6
- Category: Dessert
- Method: Baking
- Cuisine: American
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.
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Dolores M
Wonderful. Don’t let the simplicity of the recipe fool you. This is an elegant, delicious pie!
Question, if I make this same recipe in ramekin-style baking cups, do I adjust the baking temp and/or time?
Beth Pierce
Thanks, Delores. I am so glad that you liked the pie. Sorry about the delayed response. It has been so busy lately. What size ramekins are we talking?
TheMomalorian
Made this at least 10 times already and each time it’s gone within a day. Absolutely awesome. The key is to not over bake. I’ve gotten better everytime I’ve made it. It’s a family favorite for sure. My grandmother has put me in charge of all the pies now at Thanksgiving. The student has become the master 🙂
Beth Pierce
That is so awesome! I love it! You are correct, must be very careful not overbake it. The student has become the master!
AGSTEEL
I made it and it tasted DELICIOUS 😋. I’ll definitely going to do this Custard pie again. 😋 😋 😋… Love it..
Beth Pierce
Thanks so much! I am so glad that you liked the custard pie.
Laura
Was delicious, but it wasn’t completely smooth. It had a little bit of a curdle consistency. It also tasted very eggy. I am curious if this is normal. I googled the consistency issue and was told to add two tablespoons of flower next time as it’s supposed to stop egg curds? Also said that the eggy taste happens when over baked. I cooked at 375 for 45 minutes. What are your thoughts? Is this pie supposed to taste a bit eggy?
Beth Pierce
Thanks for the tip. I am guessing that perhaps it was slightly overcooked. The pie tastes tastes more custardy.
Chellecy
Absolutely love this pie made it for the first time had to double it because half way through I knew my husband was going to eat a whole pie by himself. Thank you for sharing this amazing dessert
Beth Pierce
You are most welcome Chellecy! I am so happy that you and your husband like the custard pie!
Nancy J Jackson
Has anyone made this custard pue with unsweetened oat milk?
tam
Mine was an absolute disaster but I’ve read the comments and will try again. My homemade crust warped. I wasn’t sure how long to “blind” bake it. I didn’t realize you needed to let the pie crust completely cool before putting the custard into it. The pie plate I used was a small or regular size and not a deep dish. The pie crust continued to warp after the custard mixture was placed in and than spilled all over my oven. I removed some of the mixture and it still spilled again and than the pie cooked unevenly to the point where I gave up and through it in the trash. I guess I should be happy I made every possible mistake this time. Should be smooth sailing next time but what a waste of a beautiful homemade pie crust 🙁
susan curry
Hi, I just read your response. I use only crisco shortening to make my pies. I am curious if you think maybe you didn’t use enough shortening? I also make sure my dough is sticky so when I roll it out it does not break apart. I hope this helps with your crust issue. Cheer up custard pies are actually hard to make. It takes trial and error before it is perfected. Good luck!!
Rod W
Not sure I agree. I used store bought deep dish crusts and, though I had a little spillage the first time because of my crappy oven racks, the pie came out wonderful. I have a second one in the oven already.
Beth Pierce
Thank you, Rod! I am happy that you like the custard pie. It is one of my favorites.
Bruce
This delicious pie is a classic custard pie. It sets beautifully thick. The surface of mine was a little ugly, but the flavor was wonderful, so who cares? Definitely use freshly grated nutmeg. (In fact, throw out your jar of ground nutmeg, and keep a jar of whole nutmeg in its place, ready for grating on your microplane).
Beth Pierce
So glad that you liked it, Bruce. Great tip on the nutmeg.
Sarah
Can your custard pie be made ahead of time, like the night before serving? If so, will doing so impact taste or presentation? Thank you!
Beth Pierce
Sorry about the delay. So busy with the holidays. Yes, the custard pie can be prepared ahead of time and stored in the refrigerator.
TOM
Just fantastic and soooo easy!! had to make more of them they are so good and eatan quickly!! Thankj you.
Beth Pierce
The pleasure is all mine Tom! Happy Thanksgiving!
Allison
I just made these for my husband and he said they look just like his aunt used to make. He is so excited!
Beth Pierce
Thanks so much Allison!
Christine
This is baking in the oven now. Per other comments, I used a deep dish pan, specifically my Longaberger ceramic pie pan, filled it on the rack as suggested and it’s the perfect sized pan 😊. To the other ladies remembering their moms, I am 68 and my mom passed in 2005. She loved custard pie. I made my first custard pie from the Betty Crocker recipe, the book she gave me when I got married. In her last days in the nursing home, a dear lady friend brought her a custard pie and she and I enjoyed a piece of custard pie with a cup of tea. This is a precious memory so today I will do the same and think of her. Thank you for this recipe. It seems easier than Betty Crocker’s (sorry Betty 😄).
Beth Pierce
What a wonderful memory. It is incredible how some foods can take us back to a different place and time. Thanks for the chuckle about Betty!
Debbie
The best homemade custard!
Beth Pierce
Thanks Debbie! So glad that you liked it.
Shapasi
Good Recipe, I made summer versions swapping out the sugar for allulose to make them low carb. Swap the vanilla for lemon extract, the nutmeg with ground lemongrass. Mix the lemongrass with the rest of the dry ingredients before combining with liquid ingredients to prevent clumping. I also swapped with lime extract and ground kaffir lime leaves which also came out very tasty. You can also go crustless putting the ingredients in a seasoned (rub the inside with butter or red palm oil) slow cooker. Warm the slow cooker before putting in the premixed custard. Cook on low for 4 1/2 hours. For this you will want to double the recipe as if you’re making two pies.
Beth Pierce
Glad that you liked the pie! Sounds delicious! Thanks for the tips!!
Melanie
Love this pie, but my pie crusts shrink after baking with egg whites brushed on them, both frozen pie crusts and Pillsbury pie crusts. What could I be doing wrong?
Beth Pierce
Try some pie weights and see if that solves the problem.
M
The temperature of the oven is too high. Lower preheat temp and baking temp by at least 5 degrees. Oven temps can and do vary. Mine varies by 7 degrees. Good luck with the next one!
Laura Brown
I’ve made this pie a few times and so far the only issues I have is that a deep dish pan is always required for the amount of liquid produced during prep. I’ve made it so many times that I can tell you the total amount of liquid never fits in a required 9” pie shell.
The biggest obstacle for me is the curdy texture. How do I keep the curdy texture from happening. I’ve read in the comments that over cooking can cause this but cooking it at the recommended 45 mins leaves the center seemingly very liquidly, not just a little giggly. I’d love to master this recipe as this pie truly is delicious when I somehow get it right and it’s chilled 24 hrs before serving.
Any suggestions?
Jody
Has anyone tried adding blackberries or some other fruit to this?
Natalie Figueroa
I added golden mango to mine. They only change I made and I ended baking it for an extra 3 minutes.
Sherry
I would like to add pumpkin to mine would I have to reduce the liquid any ? I can’t find decent pumpkin custard like I found in Amish store .
Beverly
Sounds yummy. Do you use a deep dish pie crust, or regular?
Beth Pierce
Thank you! Regular pie crust.
Alisha Tuschewski
I came across this recipe while looking for a pie that only required one crust for our family Thanks Giving dinner and oh is it ever a winner! I had never even heard of Custard pie and to be honest I’m not a huge fan of custard but since it was such an easy recipe I figured why not. It was amazing and after I had only one small slice I was really disappointed to find that even though there were several untouched pies this one was gone. This pie is in fact so good that I’m going to make it again tonight, in the middle of the week, and for no reason except that it’s amazing and I want more than one slice.
Beth Pierce
Thanks so much Alisha! So glad that you like the pie. We love it too!!
Tom Ecklund
I mix the nutmeg with the egg mixture and then sprinkle a little cinnamon on top. This adds just a little sweetness to the pie. My pies usually bubble up in the center. How do I get that smooth, flat finish on top?
Beth Pierce
Thanks for the tip. I wonder if it could be due to beating the eggs too much and incorporating too much air in there.
K
You should have your eggs, milk and cream at room temp before you start mixing
Victoria
I made this using a pre-made gluten free graham cracker crust. I was a little nervous about using it since I am a beginning pie maker, and this was my first time making a custard pie. I made this for a friends birthday at his request and he absolutely loved it. I ended up putting a good amount into a ramekin, and that also turned out to be perfect. I used the suggested 375, and it took the ramekin about 35 min and the pie 45. Thank you for sharing such a wonderful recipe
Beth Pierce
You are most welcome Victoria. I am so glad that you and your friend enjoyed it.
Bonnie
Ok, I ‘m off to the kitchen after Reading about your Custard pie recipe. Gotta try this.
Beth Pierce
Thanks Bonnie! Enjoy!!
Bonnie
Well I should have stayed out of the Kitchen. Why can’t I make a good custard pie.it was curddely did not rise up at all flavor was good..My Man used to make custard pie for me they were always great, He has passed now, I though I would try it.Please tell me what I am doing wrong I followed the recipe to a did not change any thing.
Beth Pierce
So sorry to hear this Bonnie. It is hard to troubleshoot without being there.
Lucy
Sounds delicious! Can I make this pie crustless, on a pie dish?
Beth Pierce
Yes but watch your cooking time as it will cook faster. I think I would reduce the temperature to 350 to 375 without the crust.
Raquel
Hi there, do you have a recipe or name for the crust/pastry I should use for the base? I’m from Australia
Beth Pierce
Ready made frozen pie crust
Heather
What we in the US refer to as “pie crust” is shortcrust pastry.
SC Del
LOVE this pie. So easy with expert instructions!!
I ised a little leas sugar and freshly ground nutmeg.
Beth Pierce
Thanks! So glad that you love it. We love it too!
Susan Jimenez
Love it! I do add extra vanilla because we like the vanilla taste! Only custard pie recipe I use! I use a deep dish big glass pie plate. Also I use the pillsbury pie crust, but I double the crust. My husband likes it better this way. He’s all about balance of textures and flavors.
Beth Pierce
Thanks Susan! So glad that you like it! Have a wonderful Monday!
Linda J Rickard
I haven’t made the pie yet. Question….it says pre bake the crust and let cool. Then at the bottom it says to make it taste better to pour the egg mixture in while the pie is on the rack….so do you or do you not…take the crust out to cool? Or do you leave the oven door open and pull the rack out thereby losing oven heat?
Beth Pierce
You do pre bake the crust and let it cool. The whole idea behind pouring the custard in while it is on the rack is to make it easier than moving a very full pie crust. I hope this helps!!
Cody
Thanks for asking, because I very much thought the same lol
JuLee Webb
When you go to fill the crust set pie crust back in oven to fill to prevent spillage because it’s a runny filling.
Betsy Ern
I wanted to make this pie for Christmas and then for New Year’s and then finally got to make it last night when my sister and her husband came to visit. DELICIOUS! I sloshed a little over the crust and it turned out fine. Such a velvety custard! I was concerned that the heavy cream would take away from the consistency, but it’s perfect! I will also try the 375 – the top of mine got a little brown. I will also try the mace! Love reading everyone’s comments and thank you for a terrific recipe – a real keeper!
Beth Pierce
Thanks Betsy! So glad that you liked it! Yes I need to try the mace too!!
Noreen
What is mace?
Beth Pierce
Mace is a spice that is derived from the dried lacy coating of the nutmeg seed.
Marie
Ms. Beth, this may be a dumb question, but I just don’t know..the heavy cream/heavy whipping cream, do you just pour it into your egg mixture just like that or do you beat it first until it thickens (until it peaks)? I know it can make a big difference on how its all prepared. Thank you. I’m making this now.
Beth Pierce
You just pour it in. Don’t beat it first. Just whisk it all together. I have had a lot of readers tell me that this cooks better at 375 degrees but I have yet to try it. Next time I make it I am lowering it to 375 degrees.
Sandy
What do you mean, lowering your temp to 374? The directions say 375.
Beth Pierce
I am sure it is just a typo. It is 375 degrees.
Sherry
I made this very delicious pie before I went to bed, so that it would be ready the next day. After glazing the pie shell with the egg white, I did poke it all over with a fork to keep it from bubbling while baking. I also baked it on a cookie sheet lined with non-stick foil, but can’t wait to try your idea of pouring the egg mixture into the pie shell, right there in the oven next time! I will leave with this tip: Use Mace instead of nutmeg and sprinkle it liberally over the top before baking. Mace is made from the lacy outer covering of the nutmeg seed, and has a much richer taste than nutmeg. Did it ever enhance the flavor of this pie!!
Beth Pierce
So glad that you liked it and thanks for the tip.
Rod
Haven’t finished it yet so can’t rate. You don’t give clear direction on WHEN to pour the mixture into the pie crust. Is it before you take it out after pre bake or after it cooks.
Beth Pierce
Prebake the pie crust. Let it cool for 10 minutes Then add the egg mixture to the cooled pie crust. Full step by step directions are down at the bottom of the post.
Jennifer
Praying mine comes out ok! Had no heavy cream… did have powdered buttermilk. Lol… mixed that with 2%.
Fingers crossed!
Katie
That works fine. And another thing I figured out is the eggs should be room temperature.
Kim Quinn
I left a message earlier this day….just sliced in….oh. my. Delicious. Silky as you promised. Sweet but not cloying so. I am so, so happy. I lift my fork to my mom first because, well, she is my mom and to you. Just called my friend and told her to bundle up and get over here. Something luscious is waiting. 🥰
Amelia
First, AWESOME recipe. Second, Ok, I have to give you this last, so valuable tip. The second set of pies I made, when I poured the egg mixture into the pie crusts, the mixture spilled on the outer top edge of the crust. I cleaned up the oven and baked them with the mixture on the crust. Those edges of the crust that had the custard mixture on it was like candy. It caramelized on the crust. It was really really good. So, then, I made another set of pies without spilling it on the crust edges, bummer, not the same. From now on, AFTER the initial pre-bake of the crust, I am going to brush the outer top edge of the crust, so that it caramelizes as it bakes, and not put foil on those edge until the last fifteen minutes of cooking. Try it. You’re going to love it. I was looking at my husband’s pie for his edge crust.
Yuuuuummmmmmyyyyyyy.
Thank you so much for sharing this recipe. I’m a small town woman as well.
Lee
Ohhh I just sloshed my pie – I keep a baking sheet underneath it, though, to keep my oven clean. I have a 2nd pie ready to go in, I’m going to slosh it too!
Beth Pierce
LOL! I hear ya. I have done that before.
Kim Quinn
In the oven as we speak! I have not made a custard pie in YEARS. My mom always made hers from her Betty Crocker book. She has been asleep since 1991. Now, I am 61 and decided to make a custard pie with thoughts of mom….😏 your recipe is better I will admit. Richer. I will eat with visions from my 10 year old frame of view and be transported.. Thank you SO much. 💜
Beth Pierce
Aww that is so sweet. So glad that you were able to take a visit back in time. Nothing better than remembering your mom!
Kristi
I haven’t made this yet, but I am curious if anyone has tried it with rhubarb and or strawberries, peaches etc?
Karl
WOW Kim I have to say that story is the same as mine. Mom passed in 2014, made Betty Crockers custard pie on the holidays. Now at 69 I tried her recipe. It was good but this one is better.
Amelia
This custard pie recipe is absolutely fabulous. This is the second time I’ve made it. I had already started making it when I realized I needed heavy cream. No worries, I doubled the recipe so I used one cup of sour cream and one cup of half and half, mixed them together . It worked. Amaaaaaaaazzzzzzzingly very very good.
Beth Pierce
Thanks for the tip Amelia! I always love a good tip.
Amelia
Ok, this will be the third time in three days that I’ve made this. I gave one of the first ones to my very helpful neighbor (I’m disabled). Then I thought, wow, this will make lovely Christmas presents. I just can’t explain just how good this pie tastes. I’m telling you, if you make this and give them to your friends, your friends can enjoy it and their family too, They will just love you for sharing this fabulous tasting pie. They’ll want the recipe for sure.
Lois DeNeui
This was my first attempt at Custard & it was a success! I used a blender instead of a whisk. Very smooth~
Beth Pierce
So glad that you liked it Lois!
Anna S.
Do you think I would be able to add cranberries to the recipe? Possibly by putting them at the bottom and then pouring the custard over and then baking?
Beth Pierce
I am not sure. I have not tried.
Kelly B.
Can you make this using toasted pecans added in the bottom, before pouring the mix into the crust?
Beth Pierce
I am sure you can but I have not tested it.
Laurie
I love custard pie. My Grandmum made it for me. Store and bakery custard pies are terrible. I think they use the pre mixed eggs. I am make it this for Thanksgiving. Wish me luck!
Beth Pierce
Good luck and enjoy!!
Dana
I’m going to try this one as well! 🍁🦃 🍂
Alia S Mills
I would love to add a coconut butter crust to this. Should I spread the butter on pie pan, then add coconut to the pie pan itself and then put the pie crust on top of that and back for 10 minutes, then add the filling? Trying to think of the best way to get the coconut in the crust without making my own crust. Thoughts?
Beth Pierce
Interesting thought. Here is a very simple mix for a coconut crust but not sure that you should prebake it. Of course this might be some trial and error. Coconut Crust
Carolyn
Love love love that you don’t waste the other egg parts when doing the egg white wash of the shell!
Susan Jimenez
Oh! And extra vanilla!
Susan M Jimenez
This is the only custard pie recipe I make! My husband loves it! The only thing I differently is make a thicker crust. I use 2 pillsbury pie sheets. My husband and Pastor said it is a better balance.
Beth Pierce
Thanks for the tip Susan!
Anna
Thanks for posting this recipe! Gong to make it today for my 91 year old father!
Beth Pierce
Thanks Anna! Enjoy!!
David
Absolutely delicious. I also felt 400F would be too hot, so I baked shell at 400, and then reduced to 350. Also my pie was not big enough to hold all the liquid, so the cooking time remained the same! if it was much bigger, I am sure cooking time would have been about 60mins.
Donna Jean Dawson
Great recipe. The egg white and putting pie on a sheet pan made the bottom ‘not soggy’; yippee! I found that 400° in my oven a bit too hot. I also put a small custard dish on the sheet pan for the extra custard. My 9″ deep dish didn’t seem to be very deep even though the package said it was!
Beth Pierce
Thanks for the tips Donna! Glad that you liked it!
Amy Gallegos
Has anyone done this in a water bath? I have always made custarrd that way and also with an unbaked pie crust. Just wondering if this would work witht his recipe
Rebecca H
The best custard pie I’ve ever made. I’m 42 and have been making custard pies since I was a teenager for family holidays. My oven runs warm so when my custard started to bubble right off the bat I just turned it down to 375 and at 40 mins they were perfect. Also used a crust shield but I always do that for pies because of aforementioned oven. Thank you for publishing this and adding your tips, they were immensely helpful and this pie is amazing. <3
Beth Pierce
Thanks Rebecca! So glad that that you enjoyed it. I could go for a piece of custard pie right now.
Donna Jean Dawson
Great recipe. I also found that in my oven, the 400° a bit too hot.
Nancy
When could I add coconut????????
Beth Pierce
I would sprinkle about 1 cup in the bottom of the baked crust before adding the custard filling.
Deborah Cartwright
This pie is really delicious! It’s the ultimate comfort old time custard pie! Thanks so much for the recipe!
Beth Pierce
You are most welcome Deborah! So glad that you liked it!
Edrye Doman
This is the easiest custard pie ever!!! And delicious too. Once in a while I’ll add sweet green grapes cut in half in the first baking. Oddly wonderful.
Beth Pierce
Thank you! The addition of grapes is very interesting and one that I will try!
Amber McMillion
Looks like a fairly simple recipe. I’ve never tried egg custard pie let alone made it. I want to know how you pour it in the crust while the crust is in the oven when your recipe suggests letting the crust cool for 10 minutes…hmmm. Wouldn’t it be easier to pour it in before putting the crust back in the oven? Since I’ve come to realize in the pan crusts taste better than store bought and just as good (but easier) than roll out dough that is the only pie crust I make! It’s awesome!
Beth Pierce
You take the crust out of the oven and let it cool. Then you place the crust back in the oven on the rack to make it easier to pour without tipping out any of the filling. I hope that makes sense.
Amber McMillion
Gotcha. I realized that as I was making it. Still managed to dump custard all over my oven🤦🏼♀️ I doubled the recipe and there was a tiny bit leftover. Next time I may try a deep dish pie pan. I sprinkled with cinnamon insteas of nutmeg. I also put a cookie sheet under them to catch extra drips. I’m making a pie a month for my in laws as part of their Christmas present. But sometimes I have to make one for us too! It’s been so fun! Thanks for the recipe and your quick response.
Laura
This pie gets 5 stars!! It’s smooth and creamy with the perfect balance of vanilla and sugar. It is at it’s best after refrigerated overnight. Absolutely the best custard pie I’ve had so far.
Beth Pierce
Thanks so much Laura! So glad that you liked it!
Diann
Made this today and we loved it. I did put an egg wash on my crust and baked it for 5 minutes before pouring in the custard. This way the crust wasn’t soggy. Next time I am going to try to sugar free it as I am diabetic. Husband think a drizzle if Carmel sauce would be good. Have to try that too. Anyway it’s a great pie!
Beth Pierce
Thanks so much Diann! So glad that you liked it.
Danny
What type of sweetener will you use. I know stevia doesn’t work. I am also diabetic. Thank you.
Anna
I’ve been craving a custard pie! This is fantastic! So easy and delicious.
Jennifer
This custard pie is seriously one of my all time favorite desserts! We make it often!
Betsy
So creamy & delicious! I love the nutmeg on top – gives it just the right amount of “oomph”. Absolutely wonderful!
Sheila B
How long should I bake it if I’m just putting it in ramekins? And should the temp be the same?
Beth Pierce
I am not sure I have not tried that. Have you read through the comments to see if any of the readers have?
Carol haas
How many days can you keep it in the refrigerator?
Beth Pierce
About 3 days.
Susan Coble
Husband loved the recipe. My question … could I bake this filling without a crust? This is the besting tasting custard and was wondering if you ever made just the filling in custard cups?
Beth Pierce
Yes the readers have tried it without a crust and they liked it. You will have to keep on eye on the time for those though.
AE
There is no way all of this filling will fit into a regular pie crust. Maybe a deep dish. I filled up a regular pie fit plus 2 ramekins almost to the top.
I love Croatia
Absolutely stunning! Thank you on a detailed impressive recipe!
Heidi
Please update your spelling of Giggly, it is not a funny set it is a jiggly set. But the pie so amazing Thank you !!!
Beth Pierce
Thanks for the heads up Heidi. Yes another reader pointed that out to me as well. It has been corrected. Glad that you enjoyed the pie!
Justin
Shouldn’t the milk and cream be warmed first?
Beth Pierce
Actually it might not be a bad idea to bring them to room temperature. I wouldn’t go any warmer than that since you don’t want your eggs to start cooking as soon as they hit the liquid.
Leigh
I am not writing this review because it looks amazing…that’s why I made it. There are few reviews by people who actually made this. I made this exactly as written and it came out delicious and looked beautiful thank you for this recipe..it is a keeper
Beth Pierce
Thanks so much Leigh! So glad that you liked it!!
Connie V
Made without the crust and it was wonderful!!!
Beth Pierce
Awesome! So glad that you enjoyed it.
Kat
Made this pie and I NEVER bake lol but it turned out so well and we LOVED it!
Going to put this into my recipe book, im making for my kids so they have it too 🙂
Beth Pierce
Thanks so much Kat! So glad that you liked it!
Debbie
400 degrees was way too hot. Watch carefully or it will burn. Next time I will lower the temp to 350.
Ann-marie Hayes
Hi
Just wondering
A) how long would it take to cook crust less in ramekins in a water bath?
B) can I add fruit ie uncooked slices of apple to it and would that make a differences in times?
C) or can I add berries again does this change cooking times?
Thank you in advance
Ann-marie
Beth Pierce
I am not sure about the cooking time in ramekins. You might want to just test one before you cook the others. I would think depending on the size of the ramekin that you should start checking after 20 minutes. Yes you sure can add berries. I have not tried apple.
Ashley F
This classic recipe is THE BEST! Love the hint of nutmeg in it!
Katie
Looks delicious. Can’t wait to try it with my family!
Hillside Dweller
My husband and I both love egg custard pie, and oh, was this recipe good! Absolutely delicious! I made a lard pie crust, and the only change I made to your custard recipe was to substitute 1/2 cup of half and half for 1/2 cup of the amount of milk. We enjoyed it so much that I made the custard alone in a casserole dish a week later, when we were too impatient to wait for pie crust dough to chill! Baked the custard casserole in a stoneware casserole dish at 375° (gas oven) for 50 minutes, and it was perfect. This is going to be my go-to recipe for egg custard pie and plain ol’ egg custard 😉 from now on!
Beth Pierce
Thanks so much! I am so glad that you liked it. Thanks for the hints for my readers! Have a fabulous weekend!!
Yulie
This sounds great! Will the custard still set if I add fruit to it? I was thinking peaches or berries
Beth Pierce
I am not sure as I have not tried.
Adele
I made this recipe, but added some cut up fresh rhubarb that I had tossed with sugar and it came out very good. My tip to everyone is to try this recipe with some rhubarb, it comes out pretty great.
Beth Pierce
Thanks for the suggestion Adele! Glade that you liked it!
Derek
Am I missing something? I made the recipe as written and it was over cooked like scrambled eggs at 35 minutes. There should be a step to lower the temperature after the blind baking of the crust no?
Beth Pierce
I have never had any trouble with this recipe. Is it possible that your oven is running warm?
Karen
I have seen lots of comments saying that people baked in ramekins but did not say how long or at what temperature. Thoughts? I want to skip the crust all together and do it all in ramekins. Also would a water bath be beneficial for the ramekins like it is for a pie?
Gwendolyn McEwen
My mom used carnation milk. Also I remember some butter added to the recipe. I would love to replicate her recipe since she has passed away many years ago.
Donna Backus
My Husband loves custard pie. I’ve tried different recipes but this is now my go to!! I don’t know if it’s the cream but this is the best recipe for sure. I just made one 5 days ago and he’s been bugging me to make another ! ? It’s in the oven now. Thanks for the recipe !
Beth Pierce
You are most welcome Donna! I am so glad that you and your husband like it!
kris
Thank you for this recipe. I am baking your pies for Easter. One plain and one with coconut! LOL! My house smells so good and I miss my mama. have a blessed Easter
Beth Pierce
Thanks so much Kris! You have a blessed Easter too!!
Sherree
Can any other milk be used, like goat’s milk or almond milk or hemp milk?
Beth Pierce
I am not sure as I have not tried so I do not know the outcome.
Megan
Would it be ok to use half and half instead of heavy cream? I am unfortunately all out of heavy cream! I am so so excited to make this!! I may make it as a custard with no crust!! Thanks so much for putting this recipe out for us to try!
Beth Pierce
Megan! Please let us know how it turns out! Sorry about the delay. I have a little bit of toothache today. I should have had this wisdom tooth removed years ago.
Angela
Hi. I am planning to make this in the next couple of days. Some of the people I am making it for do not like nutmeg, can I substitute cinnamon for the nutmeg?
Beth Pierce
Yes that would most certainly work. I would go light on the cinnamon as it is a little more flavor packed than nutmeg. At least in my opinion.
Polly
Do you use whole milk or canned milk along with the heavy cream? Thanks!!
Beth Pierce
Whole milk would be best but you could also use 2%.
David Hoyt
Everyone is having leftover filling because it is a recipe for a Deep Dish pie crust, not a Regular size crust…..it doesn’t tell you that as far as I saw…either reduce the ingredients or make sure to use a Deep crust….I just increased and made two regular pies.
pie crus
Beth Pierce
Thanks for the tip David.
Eileen Sullivan
My mother made the absolutely best pies! I have frequently said that I haven’t had a good pie since she died in 1990. Well, at last a recipe that brings my mom back to me! As the baby in the family I usually got whatever I wanted with the sole exception of custard pie. My father liked coconut custard where as I loved the plain. I rarely got my way on this issue! Daddy was slightly more important than I!!! I love your recipe it tastes just like my mother’s. Finally a great pie! Thanks.
Beth Pierce
That is awesome! Thanks so much for sharing that memory. It made me chuckle. So glad that you like the pie! We love it too!!
Donna
I have made this 3 times for a friend at church. He absolutely LOVES it and wants me to make it for him a lot. Previously, I have followed the recipe, using one 9 inch deep dish store bought frozen crust. Each time there was at least a cup left over which I baked in a dish in the oven. This time I wanted to make my friend 2 pies. So I added an extra egg and about one fourth cup more heavy cream. It turned out to be the perfect amount for two 9 inch regular frozen pie crusts! They are in the oven now!
Candy
I have tart shells in the freezer that I would like to try using. Do you think it would work? And also would I pre-bake them like the pie crust? Any suggestions for bake the time? Thanks!
Beth Pierce
I think it would work. Not sure maybe 15-20 minutes.
Sharon Rogers
This was the first egg custard pie I’ve ever made. It was very easy to make. I thought it was just a tad too sweet. And, even though I prebaked the piecrust per the directions, there was quite a bit of liquid at the bottom. I didn’t want to let the pie bake longer than 45 minutes but did let it bake a couple minutes longer. The knife came out clean so I was pretty sure it was done. Any suggestion as to what I need to do to prevent there from being liquid on the bottom?
Beth Pierce
I think you probably cooked the pie a little too long. With custard there is more weeping with overcooking than under cooking. Often a teaspoon of flour mixed in with the egg mixture can help with this. It sets the custard faster and allows for a little shorter baking time.
Nikki
This pie is so nostalgic for me! I grew up in the Midwest in the 80’s-90’s and my mom would make this pie often. I kind of forgot about it until I saw I premade egg custard pie in the bakery cooler at Publix (grocery store) here in North Carolina. Store bought one tasted ok, but I decided to find my own recipe online to make my own.
I have now made this pie 3 times & loved it each time!
I use the frozen premade Marie calendars pie crusts. I didn’t realize you were supposed to poke the crust before the pre bake to keep it from bubbling up. Now I know!
Thank you for a perfect recipe!
Beth Pierce
The pleasure is all mine, That is awesome. I love it when my readers tell me that my recipes take them back in time to a wonderful place.
Chelsea
Making this right now as it bakes it smells so good,
For substitutes would all egg yikes and 2 whites and all heavy cream make a richer custard? Or just ruin the recipe?
Beth Pierce
I am not sure. I have not tried that. Sometimes the only way to experiment with something is to just give it a whirl.
Miranda
One Thanksgiving my mom made an egg custard and it was awful, so I decided to make one this year! As I’m not a baker at all I’m excited and nervous! Anyways my question is will this pie be good if I make it 2 days ahead, Tuesday night before Thanksgiving? It should I make Wednesday night? I just really want to make something yummy to wow the family! ? Thank you for the recipe! I can’t wait to try it!!
Beth Pierce
Sorry about the delay. If you have not made it yet I think the day before would be better…meaning today! Happy Thanksgiving!
debi gagermeier
On the “tips” section it says you pour the egg mixture carefully into the crust while it is sitting on the oven rack. Are you doing this while the crust is hot?? It says to set the crust aside to cool for 10 minutes…..
Beth Pierce
Do let the crust cool. Then place in the crust in the oven pull out the rack and fill the pie. Gently push the rack back and bake the pie. There is a lot of filling so it is easier to fill that way than trying to move it filled. I hope this makes sense. I was headed out the door but wanted to answer this.
Anna Malato
I can’t wait to make this pie, but I want to make it with coconut. How much coconut do I use and how do I use it in the recipe.
Beth Pierce
I think I would add about a cup of toasted coconut. Fold it in right before you pour into the pie shell. You will probably need a deep dish pie crust for all of that.
Sharla C
I made two of these pies and they were AMAZING!!!! I followed the recipe exactly and they came out perfect. This will be my new custard pie recipe from now on!!!! Thanks
Beth Pierce
Thanks so much Sharla! So glad that you liked them!
Ben Hart
Made this for Thanksgiving. It was dense and grainy. I think next time I’d use more egg yolks and less heat for a longer cook time. Maybe a water bath might help also.
Adele
Mine tasted really eggy, almost like quiche. Not quite right, and not sure what I did wrong as I followed the recipe. Does it make a difference using a fan oven vs non fan?
Beth Pierce
Not sure what a fan oven is?
James M
Convection oven.
Beth Pierce
Conventional oven
Danielle C
This is the BEST pie!!! I want to make it with coconut for Thanksgiving, how much coconut do you think I should use in this recipe?
Angela Cummings
I made this using a Pillsbury Frozen Pie Crust. The crust did not shrink and this pie was fabulous!
Beth Pierce
Thanks so much Angela! So glad that you liked it!
Melody Lynch
Is it supposed to jiggle alot?? Pie plate is very full!
Beth Pierce
Yes the pie plate will be very full. Yes it will jiggle some. Did a knife inserted in the center come out clean?
Cherie
This pie is super easy to make and generally have most ingredients on hand. I made it for my mom for her birthday yesterday (big 74!! ♥️?) and she absolutely loved it!! Thank you for this recipe and for bringing back great childhood memories!!! Making another one now!!! This is a definite keeper!!!
Beth Pierce
That is awesome! Happy birthday to your Mom! So glad that you and your Mom enjoyed it. Good food can bring such wonderful memories back.
David
This is for a deep dish crust….if you had leftover, you were using regular crust….just pour extra into oven proof ramikens sprayed with oil and bake…this recipe should have stated “Deep Dish”.
Cheri
Made this as 6 mini-pies (along with a nice custard-only cook’s portion!) for a family reunion. Super good, traveled well. Even froze overnight without harm. This is a keeper recipe!
Beth Pierce
Thanks so much! I am so glad that you enjoyed the recipe. Good to know that it will freeze well overnight.
Gloria Noakes
I just put this pie in the oven. You did not specify regular or deep dish pie shell. I only had regular with quite a bit of the mix that wouldn’t fit.
Beth Pierce
So sorry to hear about that. I have never had trouble although it does come down to adding the liquid into the pie crust while it is on the oven rack so it does not spill. Here is an interesting article Make sure pie dish is deep enough to hold the filling. According to my calculations this recipe would have a little more than 3.5 cups and should fit into a standard pie crust.
Lisa
Made this pie today. Egg custard pie was my Grandmother favorite pie to bake for the church it wasnt expensive to make, it tasye great and its super simple.
I hope this pie taste as good as it looks.
Beth Pierce
Thanks so much Lisa! Enjoy!
Jody B Nash
Our friend Larry (70 yo) reminisced fondly about a pie his aunt in Missouri used to make when he was young. With his description, I searched for a recipe that would make him smile. I made your recipe and baked it in a pre-baked frozen crust. I wish you could have seen his face. He was delighted and said it was “very close” to the pie he remembered. Thanks so much for posting your recipe. You gave Larry a fountain of youth for at least as long as the pie lasted.
Beth Pierce
That is great. Thanks so much for sharing that with me! It made my morning. It is funny how food can take us back to a different place and time.
Alicia Slattery
Hello! My mom mentioned that her mom used to make delicious custard pies. I’m hoping to make her smile too today and bring back some happy memories:) Thank you so much!
Beth Pierce
My pleasure Alicia! Enjoy!!
Lana
Made this pie today and it was delicious! Very easy to make and it is so light and yummy!
Beth Pierce
Thanks so much Lana! I am glad that you enjoyed it!
Tricia Tewks
I’m so excited to find your recipe. I can’t wait to make it! It looks delicious! I have looked at many custard pie recipes and they turn the oven down to 325 to bake the custard. My question is do you bake the pie at 400 degrees like the crust or do you turn the oven down? Thanks for this recipe!
Beth Pierce
The pleasure is all mine. Yes I bake both the crust and the custard part at 400 degrees.
Tricia Tewks
Thank you so much!
Cheryl
Hi Beth! This recipe completely reminds me of my grandma from Iowa! She made custard pies all the time. I forgot about putting coconut into them because my cousin said that it felt funny in his mouth! My brothers picked up on that and no more coconut pie for me! HA! You mentioned 3/4 TEASPOON of liquid stevia to replace the sugar? Was that a typo, or is that really all it takes? Thanks in advance! I can’t wait to make this. All the best!
Beth Pierce
I sure love custard pie! So darn delicious! Funny story about your cousin. Liquid stevia is much sweeter than sugar so you don’t need a whole lot of it
joyce
Hi Beth,
What about splenda? I thought it worked out well.
I want to try fat free half and half but hesitant. What do you think?
Beth Pierce
I am very hesitant to recommend fat free ingredients on a recipe like this. I think the custard needs the fat to taste delicious.
Danielle
This recipe looks absolutely delicious! I can’t wait to try it out
Chastity
I love creamy textures when it comes to desserts. This looks rich in flavor and a perfect match for a sweet craving.
Beth Pierce
Thanks Chastity! It is a delicious pie!
Shannon Gurnee
I love pie and this recipe looks delicious! I would love to try this sometime.
Ogenevwaire Ogaga
Your recipe and procedure is great and not stressful would give a try
Monidipa Dutta
The recipe sounds really great and truly it is worth a try. And I will give it a try.
Akamatra
You are killing me here! I am on a sugar free diet but I would love to break it for a piece of this!
Beth Pierce
Hang in there! Maybe you could bake it towards the end of your diet or on a cheat day.
Joyce stillman
Splenda is a good substitute for sugar. Next time. Am also thinking about using fat free half and half in place of milk and cream. But i wonder, how can half and half be fat free?
Donna
Joyce, I would like to try this with Splenda. How did yours turn out? Fat free half and half has extra ingredients added to replace the fat. Like those flavored coffee creamers I love. Most are not even dairy, they have oils in them.
Erica
This looks so delicious! Adding to my mist try recipes list!! Thanks for sharing:)
Alexandra Cook
This looks delightful and tasty. My kids would absolutely love this. I have to try making this.
twinspirational
Yum this recipe looks so delicious. We love custard pie too!
Catherine Santiago Jose
From the looks of your pie, it was so perfectly bake that we can all be tempted. It looks really delicious and the texture is so fine that we want to have.
Sue-Tanya Mchorgh
I love learning about new recipes. I have never tried creamy custard pie before but i am intrigued to find out what it tastes like.
Mama Maggie's Kitchen
Hmmm yum! This Custard Pie looks sooooo delicious. My son would love this.
Kami
My mom has a similar recipe to this and it’s so so devine. I will save this one and make it one day for her. Thanks for sharing.
Yeah Lifestyle
This pie looks ever so delicious. A dessert the whole family will love!
Carly
My mouth is WATERING! This pie looks amazing – I need to try making it!
Catherine
Oh goodness, this pie looks delightful! So creamy and delicious…I wish I had a slice right now!
Kalyan
I would have to prepare this pie on a weekend. Love this recipe.
Heather
I love coconut custard pie. I don’t think I’ve ever had it this way before.
Kim
That custard pie looks amazing! It also looks so simple to make. I’ll have to get my husband to make it for me!! LOL
Jan
yummy yummy.that looks so amazing. Ill def have to try this
Jacque Hooper
What a delicious pie! This is perfect for spring; I love custard and haven’t had it in quite some time! Excited to make this this week!
Andy
Wow, this looks delicious
Stacie
This is legit making my mouth water. I haven’t made custard pie in forever, and this post makes me remember how much I love it. I’ll be making this for the weekend. It looks soooo good.
Cindy
Looks amazing! Are there any sugar substitutes I can use to make it a sugar-free version? tysm
Beth Pierce
Thanks so much! Yes you can substitute 3/4 teaspoon liquid stevia for the sugar! Happy Baking!!
Leslie Paress
I would use low carb pie crust. Using almond flour.
Beth Pierce
Gotcha! That sounds like a great plan!
wilhelmina
This pie is so creamy and delicious! One for the recipe box!
Beth Pierce
Thanks so much Wilhelmina! I am glad that you liked it!!
Danielle
OMG This is the best custard pie!! I had leftovers so I put it in a few ramekin and made small servings…
Definitely a keeper
Beth Pierce
Thanks so much Danielle! I am so glad that you liked it!
Sandy
Made it and delicious. Pie cooked up great except the edges by the crimping of crust was a little moister than the rest of the pie.
Beth Pierce
Glad that you liked it! Thanks for the heads up! I love that pie!
Paula
My daughter and I love egg custard pie so we tried this recipe. It is absolutely delish and we kept going back and forth for pieces. We put the extra in ramekins (in a water bath) and they were just as delicious. Thanks for this simple recipe.
Beth Pierce
You are most welcome Paula! So glad that you and your daughter loved it!
JUDE
To say I LOVE custard pie is an understatement. I wish I could make my own crust, but I need someone to show me im person. The youtu.be videos don’t work for me. This looks like the best recipe I’ve ever seen for this pie. I can’t wait to try it. Thanks for posting.
Beth Pierce
Thanks so much Jude! I hope you enjoy it as much as we do!
Mary Jo
I use Pillsbury pie crust. It comes two to a box.
Just let it sit until room temperature then sprinkle flour on one side and put that side down in a pie plate. Bake as directed or use unbaked if needed. It taste like homemade crust.
Susan E
Hi Mary Jo: I also used refrigerated Pillsbury pie crust. I let them sit at room temp for 15 min, then put each in a 9” glass pie pan. I brushed the entire crust with beaten egg white as directed. The oven temp was 370 degrees and I added pie weights to the two pie crusts before putting them in the oven to pre-bake. This recipe says to set the oven at 375 degrees but doesn’t say at what temp to pre-bake the crust. Is it the same temp for the crust because I had problems. The Pillsbury box directions say to pre-bake the crust at 450 degrees for pudding filling. I removed the pie crusts after approx 8 min parts of the crust sides had shrunk and slumped down. Even with pie weights evenly distributed on inside bottom of each pie crust. Why? What do I need to do next time with these crusts, and for what temp and for how long?
Thanks
Susan
Marge Thompson
How do you think it would be if I added coconut to make it a coconut custard pie
Beth Pierce
I think it would taste delicious.
Jean
It does I love coconut I add it to eggs custard
So yummy
Gail Hopkins
I doubled this & had enough for 3 pies. I only have 2 crust; any suggestions for storage or use of the remainder? Can it be pot boiled into a pudding? Thanks!
Beth Pierce
You could bake in a casserole dish for a custard. I would grease the dish a little bit.
Gail Hopkins
Thank you! I don’t know why it made so much. I also had to bake the [2] pies for 65 minutes! They look & smell wonderful, though :). We’ll see in a couple hours. Might as well cook the “casserole custard” while the oven is still hot. Thanks again!
shirley Lilley
My daughters do not like pie crusts so I butter ramekins and bake the custard filling in them.
Jodiei Vaughan
My husband too. I use leftover pumpkin pie mix in ramekins too for him. I also put a casserole with water in oven when I make the custard.
Cynthia LaRochelle
I love this just as is as custard cups sans the the pie crust.
Karen Stierley
For how long in the ramekins? I ask because I planned on doing the same but don’t want to overcook it
carol
DO YOU GREASE the pie pan,, silky custard pie
Beth Pierce
I must ask are you making a homemade pie crust?
Edith Smith
I used store bought Betty Crocker pie crust and did as directed on recipe. Pie crust shrunk so bad, Best to make own pie crust . Hopefully it will turn out better. !!
Beth Pierce
I am sorry to hear that!
Joanie
I would use “MARIE Callendars” frozen crust, or if you’re wanting a good tasting frozen & it’s even gluten free…then, try Whole Foods (their brand!). It’s made with butter, & pretty tasty! I would never have bought it, but my sister has Celliac disease. Thought it would be awful…SURPRISE !!! It’s GREAT !!!
Robin Mead
You neglected to poke air holes in your crust with a fork before pre-baking. I’d forgotten as well.
Marina
you should NOT pre-bake the crust by poking holes in this situation, because the filling would leak out, my love. all custard pie crusts should be pre-baked without holes. you just need to pre-bake it lined with aluminum foil and pie weights (dry beans, even a lot of sugar works and the bonus is that you get nice toasted sugar to use in this recipe & beyond afterwards.) good luck!
Shelagh
This is most incredible custard pie I’ve ever had! I find that refrigerating the pie crust for about 30 minutes before baking helps to keep from shrinking
Beth Pierce
So glad that you liked it. Thanks for the tip on the pie crust.
amy louise
How long does this need to cool down for before putting in fridge? And hoe long for it to set?
Maggie
Silly question, can I use graham crust for this pie?
Beth Pierce
Yes you can.
Doris
Yes I made this custard pie in the oven now for dinner tomorrow merry Christmas to all.
Beth Pierce
Thanks so much Doris! Enjoy!! Merry Christmas to you as well!
Whitney
Tastes just like what my Nana used to make. So good. Reminds me of eggnog in a pie.
Beth Pierce
Thanks Whitney! Yes it really does! Yummy!
Megan
I am out of heavy cream, will it be ok if I use half and half? Also, I may not use a crust! So excited to make this!
Beth Pierce
Megan I am sure that it would work with half and half but I am not sure that it will be as creamy. Let us know how it turned out!
Captain
Why wouldn’t it be? You’re using more heavy cream than your recipe calls for , since half and half is half milk & half cream, and your recipe calls for 1 cup cream & 1 1/2 cups milk. I should think it would be even richer and creamier with half n half.
Beth Pierce
If indeed, she is referring to using half and half in place of the cream and milk and not just the cream.
Kim
I’ve been making this for years without a crust. I pour it directly into ramekins and bake.
Robin Mead
No. Place crust in 9 inch deep dish pie pan. Brush lightly with wisked egg white.. Take a fork and poke a few holes in the crust before baking at 400° F for 7-8-minutes. If you do not poke air holes in the crust, the center of the crust will form air pockets and pull your crust off the side of your pan.
Lois Smith
Robin, isn’t that why you weight the crust with beans or rice when pre-baking? Wouldn’t that prevent air holes by itself?