November 24, 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 RECIPE 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 CUSTARD PIE
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 EGG CUSTARD PIE
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.
EGG CUSTARD PIE RECIPE 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!
YOU’LL LOVE THIS EASY RECIPE FOR CUSTARD PIE
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!
EASY CUSTARD PIE RECIPE 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.
What is the difference between egg custard pie and custard pie?
Egg custard pie and custard pie are two names for the same delicious, creamy type of pie.
What does egg custard pie taste like?
Egg custard pie has a velvety texture and sweet and creamy flavor.
How do I know if my egg custard pie is done?
You’ll know your custard pie is finished baking when the edges of the custard are firm, and the center jiggles slightly.
Can you overcook custard pie?
A custard pie can be overbaked. Properly baked, the custard will just be barely set once finished, whereas overbaking will result in a soggy crust and scrambled eggs.
Should custard pie be jiggly?
A properly baked custard pie should have a slight jiggle to it.
What makes a custard pie watery?
A custard pie can be runny if there is too much milk or the eggs have been undercooked. You can solve the problem by adding a thickener in the form of a cornstarch slurry.
What are types of custard pie?
Common varieties of custard pie include Chess Pie, Buttermilk Pie, and Pumpkin Pie.
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
Michelle says
Excellent pie. Simply delicious. We added a little more nutmeg but that’s just personal preference. My favorite pie of all time. Seriously. 100 stars.
Mrs Guz says
A friend of mine used this recipe and it was delicious. Not sure where I went wrong but my custard came out tasting like scrambled eggs.
Susan says
Mix all custard ingredients in a blender or food processor….
Joey says
I have to say that this is a great pie!
Easy to make, and everyone will love it!
Kristy says
Do you know if it will work with oatmilk?
Layne Kangas says
Hi, Kristy – we haven’t tested that and I’m not sure if it will turn out!
Susan says
I make this pie in the winter; nothing like a slightly warm custard pie one night and cold leftovers the next. Just a heads up, you can butter the pie plate and bake without crust, and/or add 1/2 cup coconut. Yumyum
Addie says
It’s exactly what we used to buy in stores for thanksgiving! My family loves it!! So easy to make!
Tricia says
Thank you for sharing this recipe. I’ve been looking for a really good custard pie and I finally found it. It’s delicious!!