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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Ron Smith
This recipe has become a favourite of my wife and I. I’m wondering, though, how everyone manages the crust? My first time baking it, per the instructions, in the pre-bake the crust shrunk/slipped down the sides of the pie plate. So, after that I got into a whole thing of blind baking the crust with pre-chilling, parchment, weights, yada, yada – which worked, but I found the P.I.T.A. factor a bit high. Lately I’ve just been leaving the excess dough at the edge of the pate and wrapping it around the edge. This works, and turns out fine, but it ain’t pretty. Any pro tips out there?
Beth Pierce
Do you use a frozen crust or do you make a homemade crust?
Geena
I baked it today and omg so delicious
Thank You
Looking forward on baking more great recipes…
Thank you
Beth Pierce
The pleasure is all mine, Geena!
Evelyn
I made the Egg Custard recipe and it taste just like my mom’s pie. I will try it again.
Beth Pierce
Thanks, Evelyn! So happy that you liked it!
Dana
Hey Woman! (Sorry, it sounded cute)
I want to make flavored custard pies. Do you think adding flavoring would work? I saw someone do an apple cider custard with no recipe and it looked great. So l was going to wing it.
May l ask your opinion?
Thank you in advance,
Dana
Beth Pierce
That is in an interesting thought. Without testing a recipe, especially a baking one I am hesitant to commment.
Laura
I have used a recipe that has a small amount of almond extract.
Aaron
Can this recipe work with a 6 inch springform pan if I’m making my own crust?
Beth Pierce
I have never tried to I am hesitant to say yes.