September 13, 2023Review Recipe
Table of Contents
- Custard Pie Recipe Ingredients
- Substitutions And Additions
- The Importance Of Room Temperature Eggs And Milk In This Custard Pie Recipe
- How To Make Custard Pie
- How To Serve Egg Custard Pie
- Egg Custard Pie Recipe Storage
- You'll Love This Easy Recipe For Custard Pie
- Easy Custard Pie Recipe FAQ
- More Recipes You'll Love
- JUMP TO RECIPE
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
- 1 unbaked pie crust
- 1 cup of sugar
- 6 large eggs, having them at room temperature is a must
- ¼ teaspoon of nutmeg
- 2 teaspoons of vanilla
- 3 cups of whole milk, having it at room temperature is a must
- ⅛ teaspoon of nutmeg, for garnish
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.
The Importance Of Room Temperature Eggs And Milk In This Custard Pie Recipe
When preparing a custard pie, it’s crucial to use room-temperature eggs and milk. Room-temperature ingredients blend more seamlessly, creating a smoother, more homogeneous mixture.
This is particularly important for a custard pie, where achieving a silky, smooth texture is key. Additionally, room-temperature eggs and milk contribute to even cooking, preventing the issue of an unevenly baked pie that’s overcooked on the edges and undercooked in the center.
Remember, baking is a science that requires precision. Small details, like the temperature of your ingredients, can significantly impact the final result.
So, for the perfect custard pie, take the extra time to bring your eggs and milk to room temperature before starting your recipe. This simple step can make the difference between a good pie and a great one.
How To Make Custard Pie
PREP: Ensure your eggs and milk are at room temperature.
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, whisk together the sugar, room temperature eggs, ¼ teaspoon nutmeg, and vanilla for 2 minutes. Add room temperature milk and whisk the egg mixture for another 3 minutes until smooth.
What To Do If You Have Lumps in Your Custard Mixture
Straining the Mixture: The egg and milk mixture should be perfectly smooth before it’s added to the pie shell.
Even with careful whisking, it’s possible for small lumps or bits of coagulated egg to form. These lumps can give the baked custard a texture that’s reminiscent of scrambled eggs.
Straining the custard mixture can help to eliminate these lumps and ensure a perfectly smooth custard. Here’s how to do it:
- Prepare a sieve: Choose a fine-mesh sieve that’s large enough to hold your custard mixture. Place the sieve over a large bowl to catch the strained mixture.
- Pour the mixture: After you’ve whisked your eggs, sugar, and milk together, slowly pour the mixture into the sieve.
- Strain the mixture: Use a spatula or the back of a spoon to gently press on any solids or lumps that collect in the sieve. This will help to push the liquid portion of the mixture through the sieve and into the bowl, leaving the lumps behind.
- Check the mixture: Look at the mixture that’s collected in the bowl. It should be smooth and free of lumps. If you see any remaining solids, you may want to strain the mixture a second time to ensure it’s as smooth as possible.
- Use the strained mixture: Now that your custard mixture is perfectly smooth, you can pour it into your pie shell and proceed with the recipe as directed.
STEP FIVE: Pour the mixture into the pie shell.
STEP SIX: Sprinkle the remaining ⅛ teaspoon of nutmeg lightly on top of the custard.
STEP SEVEN: Bake for 1 hour and 15 minutes or until set. Don’t overcook it.
Custard pies are delicate and can easily be overcooked. That’s because custard pies are unique in that they don’t solidify completely until they’ve cooled.
When they’re fully baked, they should still have a slight wobble, or “jiggle,” in the center when the pan is gently shaken. This is because the eggs in the custard continue to cook and set as the pie cools.
To perform the jiggle test, open the oven door and gently shake the pie pan by lightly holding one edge. Be careful not to jostle it too much, as this could cause cracks in your custard.
You’re looking for a slight jiggle in the very center of the pie. The outer edges of the pie should be mostly set and not wobble much, if at all.
If the entire pie jiggles a lot, or if it sloshes around, it’s not done yet and needs more time in the oven. If there’s no jiggle at all, the pie may be overcooked, which can result in a texture that’s more like scrambled eggs than creamy custard.
Remember, it’s better to err on the side of slightly undercooking a custard pie. As it cools, the residual heat will continue to cook the custard to the perfect consistency.
You’ll be able to tell when your custard pie is 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. 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.
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.
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. It’s best served cold.
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
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.
If you don’t have a 9.5-inch plate, a 9-inch pie plate will work just fine.
Any type of milk or cream will work in the recipe. The heavier the milk/cream, the creamier your pie will be.
Egg custard pie and custard pie are two names for the same delicious, creamy type of pie.
Egg custard pie has a velvety texture and sweet and creamy flavor.
You’ll know your custard pie is finished baking when the edges of the custard are firm and the center jiggles slightly.
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.
A properly baked custard pie should have a slight jiggle to it.
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.
Common varieties of custard pie include Chess Pie, Buttermilk Pie, and Pumpkin Pie.
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Easy Custard Pie Recipe
- 1 unbaked pie crust
- 1 cup sugar
- 6 large eggs room temperature
- 2 teaspoons vanilla
- ¼ teaspoon nutmeg
- 3 cups whole milk room temperature
- ⅛ teaspoon nutmeg, garnish
- 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.
- Whisk together sugar, eggs, ¼ teaspoon nutmeg, and vanilla for 2 minutes. Add milk and whisk for another 3 minutes until smooth.
- Pour mixture into pie shell.
- Sprinkle the remaining ⅛ teaspoon nutmeg lightly on top of the custard.
- Bake for 1 hour and 15 minutes or until set.
- Slice and serve.
- Using room-temperature eggs and milk help with even cooking.
- 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!
- This pie tastes and cuts best when chilled.
- 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!