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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Miranda
One Thanksgiving my mom made an egg custard and it was awful, so I decided to make one this year! As I’m not a baker at all I’m excited and nervous! Anyways my question is will this pie be good if I make it 2 days ahead, Tuesday night before Thanksgiving? It should I make Wednesday night? I just really want to make something yummy to wow the family! ? Thank you for the recipe! I can’t wait to try it!!
Beth Pierce
Sorry about the delay. If you have not made it yet I think the day before would be better…meaning today! Happy Thanksgiving!
debi gagermeier
On the “tips” section it says you pour the egg mixture carefully into the crust while it is sitting on the oven rack. Are you doing this while the crust is hot?? It says to set the crust aside to cool for 10 minutes…..
Beth Pierce
Do let the crust cool. Then place in the crust in the oven pull out the rack and fill the pie. Gently push the rack back and bake the pie. There is a lot of filling so it is easier to fill that way than trying to move it filled. I hope this makes sense. I was headed out the door but wanted to answer this.
Anna Malato
I can’t wait to make this pie, but I want to make it with coconut. How much coconut do I use and how do I use it in the recipe.
Beth Pierce
I think I would add about a cup of toasted coconut. Fold it in right before you pour into the pie shell. You will probably need a deep dish pie crust for all of that.
Sharla C
I made two of these pies and they were AMAZING!!!! I followed the recipe exactly and they came out perfect. This will be my new custard pie recipe from now on!!!! Thanks
Beth Pierce
Thanks so much Sharla! So glad that you liked them!
Ben Hart
Made this for Thanksgiving. It was dense and grainy. I think next time I’d use more egg yolks and less heat for a longer cook time. Maybe a water bath might help also.
Adele
Mine tasted really eggy, almost like quiche. Not quite right, and not sure what I did wrong as I followed the recipe. Does it make a difference using a fan oven vs non fan?
Beth Pierce
Not sure what a fan oven is?
James M
Convection oven.
Beth Pierce
Conventional oven
Danielle C
This is the BEST pie!!! I want to make it with coconut for Thanksgiving, how much coconut do you think I should use in this recipe?
Angela Cummings
I made this using a Pillsbury Frozen Pie Crust. The crust did not shrink and this pie was fabulous!
Beth Pierce
Thanks so much Angela! So glad that you liked it!
Melody Lynch
Is it supposed to jiggle alot?? Pie plate is very full!
Beth Pierce
Yes the pie plate will be very full. Yes it will jiggle some. Did a knife inserted in the center come out clean?
Cherie
This pie is super easy to make and generally have most ingredients on hand. I made it for my mom for her birthday yesterday (big 74!! ♥️?) and she absolutely loved it!! Thank you for this recipe and for bringing back great childhood memories!!! Making another one now!!! This is a definite keeper!!!
Beth Pierce
That is awesome! Happy birthday to your Mom! So glad that you and your Mom enjoyed it. Good food can bring such wonderful memories back.
David
This is for a deep dish crust….if you had leftover, you were using regular crust….just pour extra into oven proof ramikens sprayed with oil and bake…this recipe should have stated “Deep Dish”.
Cheri
Made this as 6 mini-pies (along with a nice custard-only cook’s portion!) for a family reunion. Super good, traveled well. Even froze overnight without harm. This is a keeper recipe!
Beth Pierce
Thanks so much! I am so glad that you enjoyed the recipe. Good to know that it will freeze well overnight.
Gloria Noakes
I just put this pie in the oven. You did not specify regular or deep dish pie shell. I only had regular with quite a bit of the mix that wouldn’t fit.
Beth Pierce
So sorry to hear about that. I have never had trouble although it does come down to adding the liquid into the pie crust while it is on the oven rack so it does not spill. Here is an interesting article Make sure pie dish is deep enough to hold the filling. According to my calculations this recipe would have a little more than 3.5 cups and should fit into a standard pie crust.
Lisa
Made this pie today. Egg custard pie was my Grandmother favorite pie to bake for the church it wasnt expensive to make, it tasye great and its super simple.
I hope this pie taste as good as it looks.
Beth Pierce
Thanks so much Lisa! Enjoy!
Jody B Nash
Our friend Larry (70 yo) reminisced fondly about a pie his aunt in Missouri used to make when he was young. With his description, I searched for a recipe that would make him smile. I made your recipe and baked it in a pre-baked frozen crust. I wish you could have seen his face. He was delighted and said it was “very close” to the pie he remembered. Thanks so much for posting your recipe. You gave Larry a fountain of youth for at least as long as the pie lasted.
Beth Pierce
That is great. Thanks so much for sharing that with me! It made my morning. It is funny how food can take us back to a different place and time.
Alicia Slattery
Hello! My mom mentioned that her mom used to make delicious custard pies. I’m hoping to make her smile too today and bring back some happy memories:) Thank you so much!
Beth Pierce
My pleasure Alicia! Enjoy!!
Lana
Made this pie today and it was delicious! Very easy to make and it is so light and yummy!
Beth Pierce
Thanks so much Lana! I am glad that you enjoyed it!