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
Karen
I have seen lots of comments saying that people baked in ramekins but did not say how long or at what temperature. Thoughts? I want to skip the crust all together and do it all in ramekins. Also would a water bath be beneficial for the ramekins like it is for a pie?
Gwendolyn McEwen
My mom used carnation milk. Also I remember some butter added to the recipe. I would love to replicate her recipe since she has passed away many years ago.
Donna Backus
My Husband loves custard pie. I’ve tried different recipes but this is now my go to!! I don’t know if it’s the cream but this is the best recipe for sure. I just made one 5 days ago and he’s been bugging me to make another ! ? It’s in the oven now. Thanks for the recipe !
Beth Pierce
You are most welcome Donna! I am so glad that you and your husband like it!
kris
Thank you for this recipe. I am baking your pies for Easter. One plain and one with coconut! LOL! My house smells so good and I miss my mama. have a blessed Easter
Beth Pierce
Thanks so much Kris! You have a blessed Easter too!!
Sherree
Can any other milk be used, like goat’s milk or almond milk or hemp milk?
Beth Pierce
I am not sure as I have not tried so I do not know the outcome.
Megan
Would it be ok to use half and half instead of heavy cream? I am unfortunately all out of heavy cream! I am so so excited to make this!! I may make it as a custard with no crust!! Thanks so much for putting this recipe out for us to try!
Beth Pierce
Megan! Please let us know how it turns out! Sorry about the delay. I have a little bit of toothache today. I should have had this wisdom tooth removed years ago.
Angela
Hi. I am planning to make this in the next couple of days. Some of the people I am making it for do not like nutmeg, can I substitute cinnamon for the nutmeg?
Beth Pierce
Yes that would most certainly work. I would go light on the cinnamon as it is a little more flavor packed than nutmeg. At least in my opinion.
Polly
Do you use whole milk or canned milk along with the heavy cream? Thanks!!
Beth Pierce
Whole milk would be best but you could also use 2%.
David Hoyt
Everyone is having leftover filling because it is a recipe for a Deep Dish pie crust, not a Regular size crust…..it doesn’t tell you that as far as I saw…either reduce the ingredients or make sure to use a Deep crust….I just increased and made two regular pies.
pie crus
Beth Pierce
Thanks for the tip David.
Eileen Sullivan
My mother made the absolutely best pies! I have frequently said that I haven’t had a good pie since she died in 1990. Well, at last a recipe that brings my mom back to me! As the baby in the family I usually got whatever I wanted with the sole exception of custard pie. My father liked coconut custard where as I loved the plain. I rarely got my way on this issue! Daddy was slightly more important than I!!! I love your recipe it tastes just like my mother’s. Finally a great pie! Thanks.
Beth Pierce
That is awesome! Thanks so much for sharing that memory. It made me chuckle. So glad that you like the pie! We love it too!!
Donna
I have made this 3 times for a friend at church. He absolutely LOVES it and wants me to make it for him a lot. Previously, I have followed the recipe, using one 9 inch deep dish store bought frozen crust. Each time there was at least a cup left over which I baked in a dish in the oven. This time I wanted to make my friend 2 pies. So I added an extra egg and about one fourth cup more heavy cream. It turned out to be the perfect amount for two 9 inch regular frozen pie crusts! They are in the oven now!
Candy
I have tart shells in the freezer that I would like to try using. Do you think it would work? And also would I pre-bake them like the pie crust? Any suggestions for bake the time? Thanks!
Beth Pierce
I think it would work. Not sure maybe 15-20 minutes.