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
Connie V
Made without the crust and it was wonderful!!!
Beth Pierce
Awesome! So glad that you enjoyed it.
Kat
Made this pie and I NEVER bake lol but it turned out so well and we LOVED it!
Going to put this into my recipe book, im making for my kids so they have it too 🙂
Beth Pierce
Thanks so much Kat! So glad that you liked it!
Debbie
400 degrees was way too hot. Watch carefully or it will burn. Next time I will lower the temp to 350.
Ann-marie Hayes
Hi
Just wondering
A) how long would it take to cook crust less in ramekins in a water bath?
B) can I add fruit ie uncooked slices of apple to it and would that make a differences in times?
C) or can I add berries again does this change cooking times?
Thank you in advance
Ann-marie
Beth Pierce
I am not sure about the cooking time in ramekins. You might want to just test one before you cook the others. I would think depending on the size of the ramekin that you should start checking after 20 minutes. Yes you sure can add berries. I have not tried apple.
Ashley F
This classic recipe is THE BEST! Love the hint of nutmeg in it!
Katie
Looks delicious. Can’t wait to try it with my family!
Hillside Dweller
My husband and I both love egg custard pie, and oh, was this recipe good! Absolutely delicious! I made a lard pie crust, and the only change I made to your custard recipe was to substitute 1/2 cup of half and half for 1/2 cup of the amount of milk. We enjoyed it so much that I made the custard alone in a casserole dish a week later, when we were too impatient to wait for pie crust dough to chill! Baked the custard casserole in a stoneware casserole dish at 375° (gas oven) for 50 minutes, and it was perfect. This is going to be my go-to recipe for egg custard pie and plain ol’ egg custard 😉 from now on!
Beth Pierce
Thanks so much! I am so glad that you liked it. Thanks for the hints for my readers! Have a fabulous weekend!!
Yulie
This sounds great! Will the custard still set if I add fruit to it? I was thinking peaches or berries
Beth Pierce
I am not sure as I have not tried.
Adele
I made this recipe, but added some cut up fresh rhubarb that I had tossed with sugar and it came out very good. My tip to everyone is to try this recipe with some rhubarb, it comes out pretty great.
Beth Pierce
Thanks for the suggestion Adele! Glade that you liked it!
Derek
Am I missing something? I made the recipe as written and it was over cooked like scrambled eggs at 35 minutes. There should be a step to lower the temperature after the blind baking of the crust no?
Beth Pierce
I have never had any trouble with this recipe. Is it possible that your oven is running warm?