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
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!