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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Kathy
I just made this, I bought a pie shell from the store. It did not hold the full amount of custard and it baked in 20mins on convection at 375F. I followed directions, cut back the sugar. Waiting for it to cool, trusting it turned out! I’m going to make minis with the remaining.
Beth Pierce
Sounds like a great plan. Enjoy!
Dianne
Does this custard pie make a great base for coconut cream or banana cream pie
Beth Pierce
Yes but I am posting a coconut cream pie in just a couple of days and I have a banana cream piBanana Cream Piee.
Jennifer S
Does cinnamon taste good with the nutmeg or just nutmeg?
Beth Pierce
Cinnamon taste very good with nutmeg!
Jessie
Custard pie is definitely one of my favorite types of pie and this one did not disappoint! I used my grandma’s pie crust recipe (as I always do), and I will say – if you’re looking to save a few minutes and eliminate a step there’s no need to pre-bake the crust before filling it. I didn’t with this one and have never had to before and my crust (even on the bottom) was perfect. I baked at 400° for 45 minutes.
Thanks for a great custard recipe! 🙂
Beth Pierce
Thanks, Jessie! That is awesome that you liked it.
Anne Knights
Growing up on a farm with cows and chickens, we ate a lot of custard. This took me home. The one difference is the crust, and what a difference. I always did a slip and slide, well no more. Thank you.
Beth Pierce
The pleasure is all mine, Anne. I am glad that you liked it!
Madlena Vernon
I made it and followed the exact directions. Very straightforward but at the 45min mark, when I checked it, it jiggled like it had nothing but liquid. So i added 7 nore minutes and pulled it out with the middle still completely unbaked. Only the outer edges were baked after all this time.
Could it be the metal pie pan that I am using? Takes longer to bake?
The flavor is amazing though.
Beth Pierce
Not sure. I wish I was there to trouble shoot.
Barbara
Delish! It’s everything I dreamed it would be!
Beth Pierce
Thank you, Barbara! So happy that you liked it!
Diane Pierce
Best custard pie I have ever made!
Beth Pierce
Thank you, Diane!
Melissa Cushing
This pie looks and sounds delicious and I love a good coconut custard pie! I will pin this recipe to try soon and thank you for sharing!
Harold
This custard pie is indeed very delicious and creamy. Really excited to make it again and share it with my Mom.
Candie W
I really would like to learn how to make this custard pie in my own kitchen. This recipe inspired me to try it again.
Tanya Mchorgh
This cusstard pie is a delightful tribute to those cherished memories, capturing the essence of homemade goodness that effortlessly comes together yet tastes extraordinary. It’s a wonderful reminder of the magic in traditional, farm-fresh cooking.
Tammy
Oh gosh I love custard and custard pie sounds heavenly! What a delightful treat…I have to make this soon!
Janice H
Oh wow this custard pie was fantastic! I really appreciate your recipe. It is a keeper!
Beth Pierce
Thank youm Janice! I am so glad that you liked it!
Melinda N
Oh my oh my bring that yummy custard pie my way. I am going to give this a try looks yummy
Beth Pierce
Thanks, Melinda!
Lisa
Wow I have never tried a custard pie before but I’m definitely ready! it looks incredible and one my family will enjoy.