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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Sharon Rogers
This was the first egg custard pie I’ve ever made. It was very easy to make. I thought it was just a tad too sweet. And, even though I prebaked the piecrust per the directions, there was quite a bit of liquid at the bottom. I didn’t want to let the pie bake longer than 45 minutes but did let it bake a couple minutes longer. The knife came out clean so I was pretty sure it was done. Any suggestion as to what I need to do to prevent there from being liquid on the bottom?
Beth Pierce
I think you probably cooked the pie a little too long. With custard there is more weeping with overcooking than under cooking. Often a teaspoon of flour mixed in with the egg mixture can help with this. It sets the custard faster and allows for a little shorter baking time.
Nikki
This pie is so nostalgic for me! I grew up in the Midwest in the 80’s-90’s and my mom would make this pie often. I kind of forgot about it until I saw I premade egg custard pie in the bakery cooler at Publix (grocery store) here in North Carolina. Store bought one tasted ok, but I decided to find my own recipe online to make my own.
I have now made this pie 3 times & loved it each time!
I use the frozen premade Marie calendars pie crusts. I didn’t realize you were supposed to poke the crust before the pre bake to keep it from bubbling up. Now I know!
Thank you for a perfect recipe!
Beth Pierce
The pleasure is all mine, That is awesome. I love it when my readers tell me that my recipes take them back in time to a wonderful place.
Chelsea
Making this right now as it bakes it smells so good,
For substitutes would all egg yikes and 2 whites and all heavy cream make a richer custard? Or just ruin the recipe?
Beth Pierce
I am not sure. I have not tried that. Sometimes the only way to experiment with something is to just give it a whirl.
Miranda
One Thanksgiving my mom made an egg custard and it was awful, so I decided to make one this year! As I’m not a baker at all I’m excited and nervous! Anyways my question is will this pie be good if I make it 2 days ahead, Tuesday night before Thanksgiving? It should I make Wednesday night? I just really want to make something yummy to wow the family! ? Thank you for the recipe! I can’t wait to try it!!
Beth Pierce
Sorry about the delay. If you have not made it yet I think the day before would be better…meaning today! Happy Thanksgiving!
debi gagermeier
On the “tips” section it says you pour the egg mixture carefully into the crust while it is sitting on the oven rack. Are you doing this while the crust is hot?? It says to set the crust aside to cool for 10 minutes…..
Beth Pierce
Do let the crust cool. Then place in the crust in the oven pull out the rack and fill the pie. Gently push the rack back and bake the pie. There is a lot of filling so it is easier to fill that way than trying to move it filled. I hope this makes sense. I was headed out the door but wanted to answer this.
Anna Malato
I can’t wait to make this pie, but I want to make it with coconut. How much coconut do I use and how do I use it in the recipe.
Beth Pierce
I think I would add about a cup of toasted coconut. Fold it in right before you pour into the pie shell. You will probably need a deep dish pie crust for all of that.
Sharla C
I made two of these pies and they were AMAZING!!!! I followed the recipe exactly and they came out perfect. This will be my new custard pie recipe from now on!!!! Thanks
Beth Pierce
Thanks so much Sharla! So glad that you liked them!
Ben Hart
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.
Adele
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?
Beth Pierce
Not sure what a fan oven is?
James M
Convection oven.
Beth Pierce
Conventional oven
Danielle C
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?
Angela Cummings
I made this using a Pillsbury Frozen Pie Crust. The crust did not shrink and this pie was fabulous!
Beth Pierce
Thanks so much Angela! So glad that you liked it!