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
jean wood
times arent that different…if you dont have time to make a pie crust, its time to reevaluate your life, because a store bought crust tastes horrible, and it literally takes a few minutes to make a decent crust that makes using good ingredients worthwhile.
Juliette Maitoza
I cannot wait to try this!
Beth Pierce
Thanks! Enjoy!
Jennifer
I love this recipe! My husbands late mother made custard pie for him and he said this is every bit as good as he remembers hers being which is a compliment for sure. 🙂
Also….Are the nutrition facts per pie or per slice?
Beth Pierce
So glad that you and your husband liked it. The nutritional information is for 1/6 of a pie.
C.Davis
I could have eaten the whole pie in one sitting. Used the crisco pie dough recipe that my family has always used, it makes a very flaky crust that works great with it. Thank you. I will make it a lot. We have chickens that just keep breeding and a lot of eggs, even after giving them to neighbors.
Beth Pierce
So glad that you liked it!
MARK BUDKA
Stopped at a Moorcroft,Wyoming diner the day after Memorial Day 2025 that made this. Permanently closing May 31st. It was like heaven.
Beef and Barley Soup, grilled cheese sandwich and custard pie.
Grandpa had been the CB&Q station agent in the 1920s. He wasn’t married. He probably ate something like this at the hotel cafe.
I didn’t want to eat at the new nifty truck stop on I-90.
Custard pie! I think this fake cowboy and sailor can now die! I’ve seen salvation and home!
Beth Pierce
Thanks, Mark! I am so glad that you liked the custard pie. You really made me laugh!
Jimmy Wilson
Two things: 1) I have no idea how this recipe was meant for a regular pie crust, as it filled a deep dish one and still had some left over. 2) Per instructions, I was scared of overcooking it so I undercooked it instead. My fault, the knife came out clean but did me dirty. That being said it was still deliciously custardy, and I also added coconut to the mix. I’ll definitely make it again and will cook it a bit longer. Thanks!
Beth Pierce
Thanks, Jimmy. I am glad that you enjoyed it.
Denise Wilson
I took any extra pie crust dough, reworked it into another sheet of crust, used a cookie cutter to cut the perfect sized rounds for a tart pan or mini pie pan, and used the leftover filling to make mini pies. It may not be a flaky pie crust after the rework, but it still works to use up any leftover pie crust or filling.
Beth Pierce
Thanks for the tips, Denise!
Linda Tinsley
Followed recipe for the most part, I used evaporated milk, that’s what my mother used in her custard pies. My pie turned out silky smooth and delicious. I took the pie out of the oven when it was still giggling in the middle, a good test that I’ve used, put a knife in the custard half way between middle of pie and side, if knife comes out clean, it’s cooked long enough.
Lin
Hello, I’m excited to try this recipe. Question: the instructions say to let the precooked pie crust cool for 10 minutes. But your notes suggest to pour mixture directly into the pie crust while it’s still on the oven rack. So it’s not necessary to cool slightly? Thank you
Beth Pierce
Put the pie crust on the rack after it cools and pour the mixture in the pie crust carefully. Slide the rack in gently and close the oven. It is to make it easier to move a pie crust with liquid in it. Let me know if you have any more questions
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.