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 grandmothers 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 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 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 giggly.
- 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
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 1x
- 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 400 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 refrigerator.
Keywords: CUSTARD, CUSTARD PIE, DESSERT, EASY PIE RECIPE, PIE, QUICK PIE
DO YOU GREASE the pie pan,, silky custard pie
I must ask are you making a homemade pie crust?
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. !!
I am sorry to hear that!
Tastes just like what my Nana used to make. So good. Reminds me of eggnog in a pie.
★★★★★
Thanks Whitney! Yes it really does! Yummy!
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!
★★★★
You could bake in a casserole dish for a custard. I would grease the dish a little bit.
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!
My daughters do not like pie crusts so I butter ramekins and bake the custard filling in them.
How do you think it would be if I added coconut to make it a coconut custard pie
I think it would taste delicious.
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.
Glad that you liked it! Thanks for the heads up! I love that pie!
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.
Thanks so much Jude! I hope you enjoy it as much as we do!
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
★★★★★
Thanks so much Danielle! I am so glad that you liked it!
This pie is so creamy and delicious! One for the recipe box!
★★★★★
Thanks so much Wilhelmina! I am glad that you liked it!!
Looks amazing! Are there any sugar substitutes I can use to make it a sugar-free version? tysm
★★★★★
Thanks so much! Yes you can substitute 3/4 teaspoon liquid stevia for the sugar! Happy Baking!!
I would use low carb pie crust. Using almond flour.
Gotcha! That sounds like a great plan!
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.
★★★★★
Wow, this looks delicious
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!
★★★★★
yummy yummy.that looks so amazing. Ill def have to try this
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
★★★★★
I love coconut custard pie. I don’t think I’ve ever had it this way before.
I would have to prepare this pie on a weekend. Love this recipe.
Oh goodness, this pie looks delightful! So creamy and delicious…I wish I had a slice right now!
★★★★★
My mouth is WATERING! This pie looks amazing – I need to try making it!
This pie looks ever so delicious. A dessert the whole family will love!
★★★★★
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.
★★★★★
Hmmm yum! This Custard Pie looks sooooo delicious. My son would love this.
★★★★★
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.
★★★★★
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.
Yum this recipe looks so delicious. We love custard pie too!
★★★★★
This looks delightful and tasty. My kids would absolutely love this. I have to try making this.
This looks so delicious! Adding to my mist try recipes list!! Thanks for sharing:)
★★★★★
You are killing me here! I am on a sugar free diet but I would love to break it for a piece of this!
Hang in there! Maybe you could bake it towards the end of your diet or on a cheat day.
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?
★★★★★
The recipe sounds really great and truly it is worth a try. And I will give it a try.
Your recipe and procedure is great and not stressful would give a try
I love pie and this recipe looks delicious! I would love to try this sometime.
I love creamy textures when it comes to desserts. This looks rich in flavor and a perfect match for a sweet craving.
★★★★★
Thanks Chastity! It is a delicious pie!
This recipe looks absolutely delicious! I can’t wait to try it out
★★★★★
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!
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
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?
★★★★★
I am very hesitant to recommend fat free ingredients on a recipe like this. I think the custard needs the fat to taste delicious.
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!
★★★★★
The pleasure is all mine. Yes I bake both the crust and the custard part at 400 degrees.
Thank you so much!
Made this pie today and it was delicious! Very easy to make and it is so light and yummy!
★★★★★
Thanks so much Lana! I am glad that you enjoyed it!
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.
★★★★★
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.
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.
★★★★
Thanks so much Lisa! Enjoy!
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.
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.
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!
★★★★★
Thanks so much! I am so glad that you enjoyed the recipe. Good to know that it will freeze well overnight.
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”.
★★★★
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!!!
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.
Is it supposed to jiggle alot?? Pie plate is very full!
Yes the pie plate will be very full. Yes it will jiggle some. Did a knife inserted in the center come out clean?
I made this using a Pillsbury Frozen Pie Crust. The crust did not shrink and this pie was fabulous!
★★★★★
Thanks so much Angela! So glad that you liked it!
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?
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?
Not sure what a fan oven is?
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.
★★★