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
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Jennifer
This custard pie is seriously one of my all time favorite desserts! We make it often!
Betsy
So creamy & delicious! I love the nutmeg on top – gives it just the right amount of “oomph”. Absolutely wonderful!
Sheila B
How long should I bake it if I’m just putting it in ramekins? And should the temp be the same?
Beth Pierce
I am not sure I have not tried that. Have you read through the comments to see if any of the readers have?
Carol haas
How many days can you keep it in the refrigerator?
Beth Pierce
About 3 days.
Susan Coble
Husband loved the recipe. My question … could I bake this filling without a crust? This is the besting tasting custard and was wondering if you ever made just the filling in custard cups?
Beth Pierce
Yes the readers have tried it without a crust and they liked it. You will have to keep on eye on the time for those though.
AE
There is no way all of this filling will fit into a regular pie crust. Maybe a deep dish. I filled up a regular pie fit plus 2 ramekins almost to the top.
I love Croatia
Absolutely stunning! Thank you on a detailed impressive recipe!
Heidi
Please update your spelling of Giggly, it is not a funny set it is a jiggly set. But the pie so amazing Thank you !!!
Beth Pierce
Thanks for the heads up Heidi. Yes another reader pointed that out to me as well. It has been corrected. Glad that you enjoyed the pie!
Justin
Shouldn’t the milk and cream be warmed first?
Beth Pierce
Actually it might not be a bad idea to bring them to room temperature. I wouldn’t go any warmer than that since you don’t want your eggs to start cooking as soon as they hit the liquid.
Leigh
I am not writing this review because it looks amazing…that’s why I made it. There are few reviews by people who actually made this. I made this exactly as written and it came out delicious and looked beautiful thank you for this recipe..it is a keeper
Beth Pierce
Thanks so much Leigh! So glad that you liked it!!
Connie V
Made without the crust and it was wonderful!!!
Beth Pierce
Awesome! So glad that you enjoyed it.
Kat
Made this pie and I NEVER bake lol but it turned out so well and we LOVED it!
Going to put this into my recipe book, im making for my kids so they have it too 🙂
Beth Pierce
Thanks so much Kat! So glad that you liked it!
Debbie
400 degrees was way too hot. Watch carefully or it will burn. Next time I will lower the temp to 350.
Ann-marie Hayes
Hi
Just wondering
A) how long would it take to cook crust less in ramekins in a water bath?
B) can I add fruit ie uncooked slices of apple to it and would that make a differences in times?
C) or can I add berries again does this change cooking times?
Thank you in advance
Ann-marie
Beth Pierce
I am not sure about the cooking time in ramekins. You might want to just test one before you cook the others. I would think depending on the size of the ramekin that you should start checking after 20 minutes. Yes you sure can add berries. I have not tried apple.
Ashley F
This classic recipe is THE BEST! Love the hint of nutmeg in it!
Katie
Looks delicious. Can’t wait to try it with my family!