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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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
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.