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
What a wonderful pie! This pie was easy to make and everyone raved it. I followed the instructions exactly. I did purchase new nutmeg as mine had lost smell. I may add a little more nutmeg next time. It’s a great pie for guests or kids. And it’s healthy! Thank you for the recipe! I am making another one next week!
Beth Pierce
My pleasure, Pamela! I am so glad that you liked it.
KT
Would you be able to offer any advice in making this a chocolate custard pie with cocoa powder, by chance? I was thinking that adding 2-4 tbsp of cocoa powder would work, but I thought it best to ask you as the recipe developer since you will know your recipe best. I am definitely looking forward to making this recpe, chocolate version or not. I love baked custard pies that use whole eggs because I find they slice better and have a better texture for oven baking than custard pies with egg yolks alone. Thank you for your time and consideration for such an awesome blog!
Beth Pierce
Thank you, KT! I am so glad that you like my blog. I am thinking 3-4 tablespoons would work but please keep in mind that I have not tested this. Please let me know the results as it sounds delicious.
Charlene Jackson
Is it possible that I could make the filling today and then bake the pie tomorrow?
Thank you for your answer
Beth Pierce
I do not think that I would do that.
Charlene
Thank you for your reply
Terrence Doyle
Hello I just tried this and you made a nice note which I used. Place shell on rack and pour the filling. Great idea. I should have thought of that. My only problem was I needed to use 2 shells. Had just a little too much filling. But followed the recipe. I still can’t wait to try it. My 1st time making a custard pie.
Beth Pierce
Thanks, Terrence! Enjoy!
Charlene
I’m gonna try placing the piecrust on the rack and then put the filling in. Last time we made the pie I spilled it all over the hot oven. Gigantic mess.
Hence, my question can I make the filling the day before and put it in the refrigerator before I put it in the crust?
Beth Pierce
I do not think that I would do that.
Sharon
Do I need to use a standard 9” pie dish & not a deep pie dish for this recipe? I’m making for a pie auction at church so I want to get it right. Thank you.
Beth Pierce
I use a standard size pie crust but a lot of the readers use a deep dish. I think it is the small flucuation in the size of eggs. I think I would use a deep dish to be on the safe side.
Charlene
Thank you. I find good information here.
Joy
This was delicious! Followed the recipe exactly! Very light and refreshing. Comfort food! Thank you!
Beth Pierce
The pleasure is all mine, Joy!