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
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Candie W
I really would like to learn how to make this custard pie in my own kitchen. This recipe inspired me to try it again.
Tanya Mchorgh
This cusstard pie is a delightful tribute to those cherished memories, capturing the essence of homemade goodness that effortlessly comes together yet tastes extraordinary. It’s a wonderful reminder of the magic in traditional, farm-fresh cooking.
Tammy
Oh gosh I love custard and custard pie sounds heavenly! What a delightful treat…I have to make this soon!
Janice H
Oh wow this custard pie was fantastic! I really appreciate your recipe. It is a keeper!
Beth Pierce
Thank youm Janice! I am so glad that you liked it!
Melinda N
Oh my oh my bring that yummy custard pie my way. I am going to give this a try looks yummy
Beth Pierce
Thanks, Melinda!
Lisa
Wow I have never tried a custard pie before but I’m definitely ready! it looks incredible and one my family will enjoy.
Lavanda M
It really took me back to the good ol’ days of grandma’s cooking. It was the perfect treat for a cozy evening! Thanks for the great recipe!
Beth Pierce
My pleasure, Lavanda!
Melanie E
I love the mini custard pies but have never had a larger one like this before. It sounds like it would be just as delicious. I’m glad to see that they are easy to make.
Samantha D
This is one of my favorite desserts, my grandma used to make me this all the time. I loved it! Thank you, Beth!
Beth Pierce
You are most welcome, Samantha!
Yeah Lifestyle
I was so excited to try this. I buy custard tarts from the bakery usually. This custard pie is delicious, it tastes amazing, so creamy and a really great texture too.