November 24, 2022Review Recipe
Table of Contents
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!
MORE PIE RECIPES:
Key Lime Pie | No Bake Oreo Pie
CUSTARD PIE RECIPE INGREDIENTS
- 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.
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
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.
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
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.
MORE RECIPES YOU’LL LOVE
- 3 cups whole milk room temperature
- 1 cup sugar
- 6 large eggs room temperature
- 2 teaspoons vanilla
- dash nutmeg
- 1 unbaked pie crust
- 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.
best custard pie I’v ever had
I’m going to make it today. It looks very easy. I’m an ok baker. I never thought I could master an egg custard pie, so here goes! I’ll keep you updated.
Thank you for the recipe,
Made this for a friend’s birthday. He just kept telling me how good it was.
I made this and it is fabulous! I thought at first it was too much milk but it set up and turned out perfectly. This recipe is a keeper and I’ll be following for more.
Excellent! And so easy to make. Just like I remember from when I was a child.
Made this twice. It’s very good. Would make it again
Annette VanBremen says
I love this recipe. I absolutely love Custard pies.