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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Lavanda M
It really took me back to the good ol’ days of grandma’s cooking. It was the perfect treat for a cozy evening! Thanks for the great recipe!
Beth Pierce
My pleasure, Lavanda!
Melanie E
I love the mini custard pies but have never had a larger one like this before. It sounds like it would be just as delicious. I’m glad to see that they are easy to make.
Samantha D
This is one of my favorite desserts, my grandma used to make me this all the time. I loved it! Thank you, Beth!
Beth Pierce
You are most welcome, Samantha!
Yeah Lifestyle
I was so excited to try this. I buy custard tarts from the bakery usually. This custard pie is delicious, it tastes amazing, so creamy and a really great texture too.
Kelly
This recipe looks good. I’m not a custard fan, but my hubby loves it. I will try this recipe as a treat for him.
Karen Fields
That custard pie omg…It was soooo good!!! I love custard but never had it in a pie…So good!!!
April
I love this! It’s so smooth and creamy. I loved it so much!
Sandra F
This was a good dessert! First time I made it and it turned out perfect! We really liked it!
Beth Pierce
Thanks, Sandy! So glad that you liked it!
Erin Snelling
I tried my hand at making this, classic desserts like this are the best! The smooth texture and creaminess made it a dessert to cherish! I’ll be making it on repeat!
Beth Pierce
Thanks, Erin! I am so glad that you liked it!
Trenton G
I havnt cooked it yet but I was looking for a custard pie recipe that tastes like Cyrus O’Leareys as Mr OLearey discontinued my favorite pie ever. I emailed them and called them begging for the recipe, since they apparently wanted nothing to do with it, but they refused to give it to me even after I promised id only cook pies for myself, I wouldnt sell them. Its left a large void and I cant fill it with any of the 10 custard pie recipes ive tried so far. I need help here
Dolores M
Wonderful. Don’t let the simplicity of the recipe fool you. This is an elegant, delicious pie!
Question, if I make this same recipe in ramekin-style baking cups, do I adjust the baking temp and/or time?
Beth Pierce
Thanks, Delores. I am so glad that you liked the pie. Sorry about the delayed response. It has been so busy lately. What size ramekins are we talking?
TheMomalorian
Made this at least 10 times already and each time it’s gone within a day. Absolutely awesome. The key is to not over bake. I’ve gotten better everytime I’ve made it. It’s a family favorite for sure. My grandmother has put me in charge of all the pies now at Thanksgiving. The student has become the master 🙂
Beth Pierce
That is so awesome! I love it! You are correct, must be very careful not overbake it. The student has become the master!
AGSTEEL
I made it and it tasted DELICIOUS 😋. I’ll definitely going to do this Custard pie again. 😋 😋 😋… Love it..
Beth Pierce
Thanks so much! I am so glad that you liked the custard pie.
Laura
Was delicious, but it wasn’t completely smooth. It had a little bit of a curdle consistency. It also tasted very eggy. I am curious if this is normal. I googled the consistency issue and was told to add two tablespoons of flower next time as it’s supposed to stop egg curds? Also said that the eggy taste happens when over baked. I cooked at 375 for 45 minutes. What are your thoughts? Is this pie supposed to taste a bit eggy?
Beth Pierce
Thanks for the tip. I am guessing that perhaps it was slightly overcooked. The pie tastes tastes more custardy.
Chellecy
Absolutely love this pie made it for the first time had to double it because half way through I knew my husband was going to eat a whole pie by himself. Thank you for sharing this amazing dessert
Beth Pierce
You are most welcome Chellecy! I am so happy that you and your husband like the custard pie!
Nancy J Jackson
Has anyone made this custard pue with unsweetened oat milk?