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
Raquel
Hi there, do you have a recipe or name for the crust/pastry I should use for the base? I’m from Australia
Beth Pierce
Ready made frozen pie crust
Heather
What we in the US refer to as “pie crust” is shortcrust pastry.
SC Del
LOVE this pie. So easy with expert instructions!!
I ised a little leas sugar and freshly ground nutmeg.
Beth Pierce
Thanks! So glad that you love it. We love it too!
Susan Jimenez
Love it! I do add extra vanilla because we like the vanilla taste! Only custard pie recipe I use! I use a deep dish big glass pie plate. Also I use the pillsbury pie crust, but I double the crust. My husband likes it better this way. He’s all about balance of textures and flavors.
Beth Pierce
Thanks Susan! So glad that you like it! Have a wonderful Monday!
Linda J Rickard
I haven’t made the pie yet. Question….it says pre bake the crust and let cool. Then at the bottom it says to make it taste better to pour the egg mixture in while the pie is on the rack….so do you or do you not…take the crust out to cool? Or do you leave the oven door open and pull the rack out thereby losing oven heat?
Beth Pierce
You do pre bake the crust and let it cool. The whole idea behind pouring the custard in while it is on the rack is to make it easier than moving a very full pie crust. I hope this helps!!
Cody
Thanks for asking, because I very much thought the same lol
JuLee Webb
When you go to fill the crust set pie crust back in oven to fill to prevent spillage because it’s a runny filling.
Betsy Ern
I wanted to make this pie for Christmas and then for New Year’s and then finally got to make it last night when my sister and her husband came to visit. DELICIOUS! I sloshed a little over the crust and it turned out fine. Such a velvety custard! I was concerned that the heavy cream would take away from the consistency, but it’s perfect! I will also try the 375 – the top of mine got a little brown. I will also try the mace! Love reading everyone’s comments and thank you for a terrific recipe – a real keeper!
Beth Pierce
Thanks Betsy! So glad that you liked it! Yes I need to try the mace too!!
Noreen
What is mace?
Beth Pierce
Mace is a spice that is derived from the dried lacy coating of the nutmeg seed.
Marie
Ms. Beth, this may be a dumb question, but I just don’t know..the heavy cream/heavy whipping cream, do you just pour it into your egg mixture just like that or do you beat it first until it thickens (until it peaks)? I know it can make a big difference on how its all prepared. Thank you. I’m making this now.
Beth Pierce
You just pour it in. Don’t beat it first. Just whisk it all together. I have had a lot of readers tell me that this cooks better at 375 degrees but I have yet to try it. Next time I make it I am lowering it to 375 degrees.
Sandy
What do you mean, lowering your temp to 374? The directions say 375.
Beth Pierce
I am sure it is just a typo. It is 375 degrees.
Sherry
I made this very delicious pie before I went to bed, so that it would be ready the next day. After glazing the pie shell with the egg white, I did poke it all over with a fork to keep it from bubbling while baking. I also baked it on a cookie sheet lined with non-stick foil, but can’t wait to try your idea of pouring the egg mixture into the pie shell, right there in the oven next time! I will leave with this tip: Use Mace instead of nutmeg and sprinkle it liberally over the top before baking. Mace is made from the lacy outer covering of the nutmeg seed, and has a much richer taste than nutmeg. Did it ever enhance the flavor of this pie!!
Beth Pierce
So glad that you liked it and thanks for the tip.
Rod
Haven’t finished it yet so can’t rate. You don’t give clear direction on WHEN to pour the mixture into the pie crust. Is it before you take it out after pre bake or after it cooks.
Beth Pierce
Prebake the pie crust. Let it cool for 10 minutes Then add the egg mixture to the cooled pie crust. Full step by step directions are down at the bottom of the post.
Jennifer
Praying mine comes out ok! Had no heavy cream… did have powdered buttermilk. Lol… mixed that with 2%.
Fingers crossed!
Katie
That works fine. And another thing I figured out is the eggs should be room temperature.
Kim Quinn
I left a message earlier this day….just sliced in….oh. my. Delicious. Silky as you promised. Sweet but not cloying so. I am so, so happy. I lift my fork to my mom first because, well, she is my mom and to you. Just called my friend and told her to bundle up and get over here. Something luscious is waiting. 🥰
Amelia
First, AWESOME recipe. Second, Ok, I have to give you this last, so valuable tip. The second set of pies I made, when I poured the egg mixture into the pie crusts, the mixture spilled on the outer top edge of the crust. I cleaned up the oven and baked them with the mixture on the crust. Those edges of the crust that had the custard mixture on it was like candy. It caramelized on the crust. It was really really good. So, then, I made another set of pies without spilling it on the crust edges, bummer, not the same. From now on, AFTER the initial pre-bake of the crust, I am going to brush the outer top edge of the crust, so that it caramelizes as it bakes, and not put foil on those edge until the last fifteen minutes of cooking. Try it. You’re going to love it. I was looking at my husband’s pie for his edge crust.
Yuuuuummmmmmyyyyyyy.
Thank you so much for sharing this recipe. I’m a small town woman as well.
Lee
Ohhh I just sloshed my pie – I keep a baking sheet underneath it, though, to keep my oven clean. I have a 2nd pie ready to go in, I’m going to slosh it too!
Beth Pierce
LOL! I hear ya. I have done that before.
Kim Quinn
In the oven as we speak! I have not made a custard pie in YEARS. My mom always made hers from her Betty Crocker book. She has been asleep since 1991. Now, I am 61 and decided to make a custard pie with thoughts of mom….😏 your recipe is better I will admit. Richer. I will eat with visions from my 10 year old frame of view and be transported.. Thank you SO much. 💜
Beth Pierce
Aww that is so sweet. So glad that you were able to take a visit back in time. Nothing better than remembering your mom!
Kristi
I haven’t made this yet, but I am curious if anyone has tried it with rhubarb and or strawberries, peaches etc?
Karl
WOW Kim I have to say that story is the same as mine. Mom passed in 2014, made Betty Crockers custard pie on the holidays. Now at 69 I tried her recipe. It was good but this one is better.
Amelia
This custard pie recipe is absolutely fabulous. This is the second time I’ve made it. I had already started making it when I realized I needed heavy cream. No worries, I doubled the recipe so I used one cup of sour cream and one cup of half and half, mixed them together . It worked. Amaaaaaaaazzzzzzzingly very very good.
Beth Pierce
Thanks for the tip Amelia! I always love a good tip.
Amelia
Ok, this will be the third time in three days that I’ve made this. I gave one of the first ones to my very helpful neighbor (I’m disabled). Then I thought, wow, this will make lovely Christmas presents. I just can’t explain just how good this pie tastes. I’m telling you, if you make this and give them to your friends, your friends can enjoy it and their family too, They will just love you for sharing this fabulous tasting pie. They’ll want the recipe for sure.
Lois DeNeui
This was my first attempt at Custard & it was a success! I used a blender instead of a whisk. Very smooth~
Beth Pierce
So glad that you liked it Lois!
Anna S.
Do you think I would be able to add cranberries to the recipe? Possibly by putting them at the bottom and then pouring the custard over and then baking?
Beth Pierce
I am not sure. I have not tried.
Kelly B.
Can you make this using toasted pecans added in the bottom, before pouring the mix into the crust?
Beth Pierce
I am sure you can but I have not tested it.
Laurie
I love custard pie. My Grandmum made it for me. Store and bakery custard pies are terrible. I think they use the pre mixed eggs. I am make it this for Thanksgiving. Wish me luck!
Beth Pierce
Good luck and enjoy!!
Dana
I’m going to try this one as well! 🍁🦃 🍂