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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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Alia S Mills
I would love to add a coconut butter crust to this. Should I spread the butter on pie pan, then add coconut to the pie pan itself and then put the pie crust on top of that and back for 10 minutes, then add the filling? Trying to think of the best way to get the coconut in the crust without making my own crust. Thoughts?
Beth Pierce
Interesting thought. Here is a very simple mix for a coconut crust but not sure that you should prebake it. Of course this might be some trial and error. Coconut Crust
Carolyn
Love love love that you don’t waste the other egg parts when doing the egg white wash of the shell!
Susan Jimenez
Oh! And extra vanilla!
Susan M Jimenez
This is the only custard pie recipe I make! My husband loves it! The only thing I differently is make a thicker crust. I use 2 pillsbury pie sheets. My husband and Pastor said it is a better balance.
Beth Pierce
Thanks for the tip Susan!
Anna
Thanks for posting this recipe! Gong to make it today for my 91 year old father!
Beth Pierce
Thanks Anna! Enjoy!!
David
Absolutely delicious. I also felt 400F would be too hot, so I baked shell at 400, and then reduced to 350. Also my pie was not big enough to hold all the liquid, so the cooking time remained the same! if it was much bigger, I am sure cooking time would have been about 60mins.
Donna Jean Dawson
Great recipe. The egg white and putting pie on a sheet pan made the bottom ‘not soggy’; yippee! I found that 400° in my oven a bit too hot. I also put a small custard dish on the sheet pan for the extra custard. My 9″ deep dish didn’t seem to be very deep even though the package said it was!
Beth Pierce
Thanks for the tips Donna! Glad that you liked it!
Amy Gallegos
Has anyone done this in a water bath? I have always made custarrd that way and also with an unbaked pie crust. Just wondering if this would work witht his recipe
Rebecca H
The best custard pie I’ve ever made. I’m 42 and have been making custard pies since I was a teenager for family holidays. My oven runs warm so when my custard started to bubble right off the bat I just turned it down to 375 and at 40 mins they were perfect. Also used a crust shield but I always do that for pies because of aforementioned oven. Thank you for publishing this and adding your tips, they were immensely helpful and this pie is amazing. <3
Beth Pierce
Thanks Rebecca! So glad that that you enjoyed it. I could go for a piece of custard pie right now.
Donna Jean Dawson
Great recipe. I also found that in my oven, the 400° a bit too hot.
Nancy
When could I add coconut????????
Beth Pierce
I would sprinkle about 1 cup in the bottom of the baked crust before adding the custard filling.
Deborah Cartwright
This pie is really delicious! It’s the ultimate comfort old time custard pie! Thanks so much for the recipe!
Beth Pierce
You are most welcome Deborah! So glad that you liked it!
Edrye Doman
This is the easiest custard pie ever!!! And delicious too. Once in a while I’ll add sweet green grapes cut in half in the first baking. Oddly wonderful.
Beth Pierce
Thank you! The addition of grapes is very interesting and one that I will try!
Amber McMillion
Looks like a fairly simple recipe. I’ve never tried egg custard pie let alone made it. I want to know how you pour it in the crust while the crust is in the oven when your recipe suggests letting the crust cool for 10 minutes…hmmm. Wouldn’t it be easier to pour it in before putting the crust back in the oven? Since I’ve come to realize in the pan crusts taste better than store bought and just as good (but easier) than roll out dough that is the only pie crust I make! It’s awesome!
Beth Pierce
You take the crust out of the oven and let it cool. Then you place the crust back in the oven on the rack to make it easier to pour without tipping out any of the filling. I hope that makes sense.
Amber McMillion
Gotcha. I realized that as I was making it. Still managed to dump custard all over my oven🤦🏼♀️ I doubled the recipe and there was a tiny bit leftover. Next time I may try a deep dish pie pan. I sprinkled with cinnamon insteas of nutmeg. I also put a cookie sheet under them to catch extra drips. I’m making a pie a month for my in laws as part of their Christmas present. But sometimes I have to make one for us too! It’s been so fun! Thanks for the recipe and your quick response.
Laura
This pie gets 5 stars!! It’s smooth and creamy with the perfect balance of vanilla and sugar. It is at it’s best after refrigerated overnight. Absolutely the best custard pie I’ve had so far.
Beth Pierce
Thanks so much Laura! So glad that you liked it!
Diann
Made this today and we loved it. I did put an egg wash on my crust and baked it for 5 minutes before pouring in the custard. This way the crust wasn’t soggy. Next time I am going to try to sugar free it as I am diabetic. Husband think a drizzle if Carmel sauce would be good. Have to try that too. Anyway it’s a great pie!
Beth Pierce
Thanks so much Diann! So glad that you liked it.
Danny
What type of sweetener will you use. I know stevia doesn’t work. I am also diabetic. Thank you.
Anna
I’ve been craving a custard pie! This is fantastic! So easy and delicious.