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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Carly
My mouth is WATERING! This pie looks amazing – I need to try making it!
Catherine
Oh goodness, this pie looks delightful! So creamy and delicious…I wish I had a slice right now!
Kalyan
I would have to prepare this pie on a weekend. Love this recipe.
Heather
I love coconut custard pie. I don’t think I’ve ever had it this way before.
Kim
That custard pie looks amazing! It also looks so simple to make. I’ll have to get my husband to make it for me!! LOL
Jan
yummy yummy.that looks so amazing. Ill def have to try this
Jacque Hooper
What a delicious pie! This is perfect for spring; I love custard and haven’t had it in quite some time! Excited to make this this week!
Andy
Wow, this looks delicious
Stacie
This is legit making my mouth water. I haven’t made custard pie in forever, and this post makes me remember how much I love it. I’ll be making this for the weekend. It looks soooo good.
Cindy
Looks amazing! Are there any sugar substitutes I can use to make it a sugar-free version? tysm
Beth Pierce
Thanks so much! Yes you can substitute 3/4 teaspoon liquid stevia for the sugar! Happy Baking!!
Leslie Paress
I would use low carb pie crust. Using almond flour.
Beth Pierce
Gotcha! That sounds like a great plan!
wilhelmina
This pie is so creamy and delicious! One for the recipe box!
Beth Pierce
Thanks so much Wilhelmina! I am glad that you liked it!!
Danielle
OMG This is the best custard pie!! I had leftovers so I put it in a few ramekin and made small servings…
Definitely a keeper
Beth Pierce
Thanks so much Danielle! I am so glad that you liked it!
Sandy
Made it and delicious. Pie cooked up great except the edges by the crimping of crust was a little moister than the rest of the pie.
Beth Pierce
Glad that you liked it! Thanks for the heads up! I love that pie!
Paula
My daughter and I love egg custard pie so we tried this recipe. It is absolutely delish and we kept going back and forth for pieces. We put the extra in ramekins (in a water bath) and they were just as delicious. Thanks for this simple recipe.
Beth Pierce
You are most welcome Paula! So glad that you and your daughter loved it!
JUDE
To say I LOVE custard pie is an understatement. I wish I could make my own crust, but I need someone to show me im person. The youtu.be videos don’t work for me. This looks like the best recipe I’ve ever seen for this pie. I can’t wait to try it. Thanks for posting.
Beth Pierce
Thanks so much Jude! I hope you enjoy it as much as we do!
Mary Jo
I use Pillsbury pie crust. It comes two to a box.
Just let it sit until room temperature then sprinkle flour on one side and put that side down in a pie plate. Bake as directed or use unbaked if needed. It taste like homemade crust.
Susan E
Hi Mary Jo: I also used refrigerated Pillsbury pie crust. I let them sit at room temp for 15 min, then put each in a 9” glass pie pan. I brushed the entire crust with beaten egg white as directed. The oven temp was 370 degrees and I added pie weights to the two pie crusts before putting them in the oven to pre-bake. This recipe says to set the oven at 375 degrees but doesn’t say at what temp to pre-bake the crust. Is it the same temp for the crust because I had problems. The Pillsbury box directions say to pre-bake the crust at 450 degrees for pudding filling. I removed the pie crusts after approx 8 min parts of the crust sides had shrunk and slumped down. Even with pie weights evenly distributed on inside bottom of each pie crust. Why? What do I need to do next time with these crusts, and for what temp and for how long?
Thanks
Susan
Marge Thompson
How do you think it would be if I added coconut to make it a coconut custard pie
Beth Pierce
I think it would taste delicious.
Jean
It does I love coconut I add it to eggs custard
So yummy
Gail Hopkins
I doubled this & had enough for 3 pies. I only have 2 crust; any suggestions for storage or use of the remainder? Can it be pot boiled into a pudding? Thanks!
Beth Pierce
You could bake in a casserole dish for a custard. I would grease the dish a little bit.
Gail Hopkins
Thank you! I don’t know why it made so much. I also had to bake the [2] pies for 65 minutes! They look & smell wonderful, though :). We’ll see in a couple hours. Might as well cook the “casserole custard” while the oven is still hot. Thanks again!
shirley Lilley
My daughters do not like pie crusts so I butter ramekins and bake the custard filling in them.
Jodiei Vaughan
My husband too. I use leftover pumpkin pie mix in ramekins too for him. I also put a casserole with water in oven when I make the custard.
Cynthia LaRochelle
I love this just as is as custard cups sans the the pie crust.
Karen Stierley
For how long in the ramekins? I ask because I planned on doing the same but don’t want to overcook it
carol
DO YOU GREASE the pie pan,, silky custard pie
Beth Pierce
I must ask are you making a homemade pie crust?
Edith Smith
I used store bought Betty Crocker pie crust and did as directed on recipe. Pie crust shrunk so bad, Best to make own pie crust . Hopefully it will turn out better. !!
Beth Pierce
I am sorry to hear that!
Joanie
I would use “MARIE Callendars” frozen crust, or if you’re wanting a good tasting frozen & it’s even gluten free…then, try Whole Foods (their brand!). It’s made with butter, & pretty tasty! I would never have bought it, but my sister has Celliac disease. Thought it would be awful…SURPRISE !!! It’s GREAT !!!
Robin Mead
You neglected to poke air holes in your crust with a fork before pre-baking. I’d forgotten as well.
Marina
you should NOT pre-bake the crust by poking holes in this situation, because the filling would leak out, my love. all custard pie crusts should be pre-baked without holes. you just need to pre-bake it lined with aluminum foil and pie weights (dry beans, even a lot of sugar works and the bonus is that you get nice toasted sugar to use in this recipe & beyond afterwards.) good luck!
Shelagh
This is most incredible custard pie I’ve ever had! I find that refrigerating the pie crust for about 30 minutes before baking helps to keep from shrinking
Beth Pierce
So glad that you liked it. Thanks for the tip on the pie crust.
amy louise
How long does this need to cool down for before putting in fridge? And hoe long for it to set?
Maggie
Silly question, can I use graham crust for this pie?
Beth Pierce
Yes you can.
Doris
Yes I made this custard pie in the oven now for dinner tomorrow merry Christmas to all.
Beth Pierce
Thanks so much Doris! Enjoy!! Merry Christmas to you as well!
Whitney
Tastes just like what my Nana used to make. So good. Reminds me of eggnog in a pie.
Beth Pierce
Thanks Whitney! Yes it really does! Yummy!
Megan
I am out of heavy cream, will it be ok if I use half and half? Also, I may not use a crust! So excited to make this!
Beth Pierce
Megan I am sure that it would work with half and half but I am not sure that it will be as creamy. Let us know how it turned out!
Captain
Why wouldn’t it be? You’re using more heavy cream than your recipe calls for , since half and half is half milk & half cream, and your recipe calls for 1 cup cream & 1 1/2 cups milk. I should think it would be even richer and creamier with half n half.
Beth Pierce
If indeed, she is referring to using half and half in place of the cream and milk and not just the cream.
Kim
I’ve been making this for years without a crust. I pour it directly into ramekins and bake.
Robin Mead
No. Place crust in 9 inch deep dish pie pan. Brush lightly with wisked egg white.. Take a fork and poke a few holes in the crust before baking at 400° F for 7-8-minutes. If you do not poke air holes in the crust, the center of the crust will form air pockets and pull your crust off the side of your pan.
Lois Smith
Robin, isn’t that why you weight the crust with beans or rice when pre-baking? Wouldn’t that prevent air holes by itself?