September 20, 2022
Review RecipeCustard Pie
This old-fashioned, classic Southern treat will leave your taste buds begging for seconds!
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Custard pie is an old-fashioned, southern dessert that people have been making for nearly 200 years. With a buttery crust and an egg and milk-based custard filling – and a little bit of nutmeg sprinkled on top – this pie is smooth, silky, and ridiculously rich. This popular dessert recipe is always a big hit with guests!
CUSTARD PIE INGREDIENTS
You’ll need:
- 3 cups whole milk, room temperature
- 1 cup sugar
- 6 large eggs, room temperature
- 2 teaspoons vanilla
- Dash of nutmeg
- 1 unbaked pie crust
SUBSTITUTIONS AND ADDITIONS
EVAPORATED MILK: I’ve seen some egg custard pie recipes made with evaporated milk or heavy cream. This makes the custard filling even richer. Feel free to substitute this for regular milk if you like your custard extra creamy and sweet.
PIE CRUST: You can either use a store-bought crust or you can make your own pie crust. Check out our favorite pie crust recipe here.
HOW TO MAKE THIS CUSTARD PIE RECIPE
STEP ONE: Preheat your oven to 350°F.
STEP TWO: Lightly spray a 9½-inch pie pan with nonstick spray.
STEP THREE: Place the unbaked pie crust in the pie pan, pressing the dough against the sides of the pie pan.
STEP FOUR: In a medium bowl, beat together sugar, eggs, nutmeg, and vanilla. Add milk and whisk the egg mixture until smooth.
PRO TIP: Using room temperature eggs and milk help with even cooking.
STEP FIVE: Pour the mixture into the pie shell.
STEP SIX: Sprinkle the nutmeg lightly on top of the custard.
STEP SEVEN: Bake for 1 hour and 15 minutes or until set
PRO TIP: The eggs and milk should be at room-temperature before baking. You’ll be able to tell when it’s done by doing a simple jiggle test. Try gently shaking the pie pan and if the center of the pie jiggles slightly, it’s done!
STEP EIGHT: Slice and serve.
PRO TIP: This pie tastes and cuts best when chilled.
HOW TO SERVE
Homemade pies are so much better than store-bought and this old-fashioned custard pie is no exception. Because of its light texture and sunny yellow color, it is an ideal summer dessert.
Add a bit of whipped cream on top of the pie and fresh berries and a scoop of vanilla ice cream on the side.
For another custard recipe, check out our cream puff dessert which is filled with a yummy custard inside a flaky puff pastry and topped with chocolate and whipped cream. Our magic custard cake is truly amazing in the way the layers separate while baking.
For more delicious pie recipes, check out our jello pie, peanut butter pie, and chocolate pudding pie.
STORAGE
IN THE FRIDGE: If you have leftovers, the cream pie will stay fresh, covered in plastic wrap or aluminum foil in the refrigerator for 2-3 days.
IN THE FREEZER: This classic custard pie is ridiculously silky and creamy when it is freshly baked, but unfortunately, it is not one of those desserts you can freeze, defrost and enjoy later.
As with most dishes that contain dairy, when it is defrosted, the ingredients separate and you lose that rich silky goodness that makes this recipe to die for!
This easy homemade custard pie recipe has just 5 simple ingredients. Its creamy texture is delicious and is perfect for entertaining guests or enjoying with coffee. Sometimes there’s nothing better than making a favorite traditional recipe for the ones you love!
FAQ
Can I freeze custard pie?
This classic recipe won’t freeze well. As with most dishes that contain dairy, when it is defrosted, the ingredients separate and you lose that rich silky goodness.
I don’t have a 9.5-inch pie plate, can I use a 9-inch pie pan instead?
If you don’t have a 9.5-inch plate, a 9-inch pie plate will work just fine.
Can I substitute cream for the milk in this recipe?
Any type of milk or cream will work in the recipe. The heavier the milk/cream, the creamier your pie will be.
MORE RECIPES YOU’LL LOVE
Custard Pie
This old-fashioned, classic Southern treat will leave your taste buds begging for seconds!
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 8
Ingredients
- 3 cups whole milk room temperature
- 1 cup sugar
- 6 large eggs room temperature
- 2 teaspoons vanilla
- dash nutmeg
- 1 unbaked pie crust
Instructions
- Preheat oven to 350°F.
- Lightly spray a 9½-inch pie pan with nonstick spray.
- Place unbaked pie crust in pie pan, pressing dough against the sides of the pie pan.
- Beat together sugar, eggs, nutmeg and vanilla. Add milk and whisk until smooth.
- Pour mixture into pie shell.
- Sprinkle the nutmeg lightly on top of the custard.
- Bake for 1 hour and 15 minutes or until set.
- Slice and serve.
Video
Notes
TIP: Using room temperature eggs and milk help with even cooking.
TIP: You’ll be able to tell when it’s done by doing a simple jiggle test. Try gently shaking the pie pan and if the center of the pie jiggles slightly, it’s done!
TIP: This pie tastes and cuts best when chilled.
TIP: The eggs and milk should be at room-temperature before baking. You’ll be able to tell when it’s done by doing a simple jiggle test. Try gently shaking the pie pan and if the center of the pie jiggles slightly, it’s done!
Nutrition
Calories: 300kcal | Carbohydrates: 40g | Protein: 8g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 132mg | Sodium: 173mg | Potassium: 187mg | Fiber: 1g | Sugar: 30g | Vitamin A: 326IU | Calcium: 126mg | Iron: 1mg
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Comments
Layne Henderson says
This is a delicious favorite for us – we love it!
Bunty says
Can you add coffee creamer for half the milk
Layne Henderson says
I have not tried that before, so I am not sure how it would turn out!
Debbie says
Hi. Sounds delicious. Was wondering if you can just make this as a custard but in a pie shell?
Layne Henderson says
It’s super yummy! I’m not sure I understand your question??
carleen says
Does the crust brown on the bottom with so much liquid baking in it? I have never made custard pie and hate soggy or doughy crusts. The pie looks delicious in the photo.
Layne Henderson says
I was iffy at first, but it’s an old family recipe from grandma’s recipe box and it came out perfect!
Teresa Houchins says
You can brush the bottom and sides of the pie crust with beaten egg white to prevent soggy crust
Karen Accomando says
can you put these into 6-8 custard cups just using the filling? maybe cook for 30 mins?
Layne Henderson says
I haven’t made it like that, so I can’t say for sure how it would turn out! You could definitely try! Good luck 🙂
Donna @ Modern on Monticello says
I haven’t had this since childhood that I can remember. Can’t wait to try it. Thanks for sharing your recipe at #HomeMattersParty
Treena says
I can’t wait to try this out! Reminds me of my childhood, my mom would always make custard with jello!
Gloria says
Do you have recipe you use for pie crust?
Layne Henderson says
I don’t have one posted yet, I’ll have to do that! You could use your favorite pie crust recipe or a store-bought pie shell.
Jeanette says
Do you have a recipe using jello
Layne Kangas says
For custard pie? No, we don’t. We have several other recipes that do use Jello for other treats though.
Patri says
Can you put this recipe in an already baked crust ? Like a Graham cracker crust?
Layne Henderson says
I haven’t tried that before – I think it would burn that because you put the crust in unbaked to bake along with the filling. If your crust was graham cracker or already baked, I think it would burn right up.
Grace says
Can cherries or coconut be added? My mom used to purchase cherry and coconut custard pies?
Layne Henderson says
I’m not sure – I haven’t ever tried it that way so I don’t want to say yes and then have it not turn out for you! You could definitely experiment and try 🙂 Enjoy!
ann zinser says
What size pan for this pie recipe
Layne Henderson says
You can make two 9-inch pies with this amount of filling, baking for 45 minutes to 1 hour. Or you can use one 10-inch pie pan as pictured with this filling, baking for 90 minutes.