This Old-Fashioned, beloved Custard Pie is so creamy, light and silky smooth. You won’t believe how quick and easy this custard is to whip it up, with just using 5 simple ingredients like cream, eggs, sugar, vanilla and nutmeg.
A custard pie is any type of uncooked custard mixture added to an uncooked or partially cooked crust and baked together. Remember having this amazing concoction of a pie on Thanksgiving at Grandma’s or your favorite Aunt’s? It’s always a favorite we cannot resist.
It’s so delectable and perfectly awesome to serve at potlucks, family gatherings and all of the holiday seasons. This is also an ideal summer dessert, because it isn’t too heavy while still adding a nice finish to any meal.
Tips for the best custard pie ever!
- Pour the egg mixture into the pie crust very carefully right there in the oven, placing the piecrust on a baking sheet and on top of the center baking rack.
- Do not over-bake. The pie should still be somewhat a little jiggly.
- Pie should be chilled for best tasting.
- By using cream, you get a richer, silkier custard pie. You can also use a combo of cream and milk or milk of choice, and it will taste amazing as well.
- Most recipes suggest prebaking the pie shell and this can be done ahead — but when you are almost ready with the custard filling, pop the pie shell in a 375-degree oven for 5 minutes, before the custard is poured into it. That’s the secret for a crisp, unsoaked crust.
Perfect when you want a mellow, slightly sweet custard pie that reminds you of one of those desserts that you have over the holidays along with this Brown Sugar Pecan Cheesecake Pie, pumpkin custard pie, Creamy Lemon Coconut Custard Pie and this Red Tart Cherry Crumble Pie.
Creamy Custard Pie
- 2 3/4 cups heavy whipping cream can also use whole milk or milk of choice
- 3/4 cup sugar
- 5 large eggs
- 1 tablespoon vanilla
- optional: 1/4 teaspoon salt
- Nutmeg for sprinkling on top of custard
- 1 9 1/2 inch deep dish piecrust, premade or homemade
- Heat oven to 375 degrees. Heat your prebaked pie shell in the oven until hot for 5 minutes.
- Reduce heat to 350 degrees.
- Whisk together the cream, eggs, sugar, vanilla and salt together in a medium bowl. Sprinkle nutmeg on top of pie as desired.
- Place pre-baked pie shell on baking sheet and place on middle rack of oven. Pour custard mixture into the pie shell and bake for 50-60 minutes. You’ll be able to tell when it’s done by doing a simple jiggle test. Try gently shaking the pie pan and if the center of the pie jiggles slightly, it’s done!
- Bake until custard has set around edges, but jiggles slightly in the center when shaken. Cool to room temperature before serving. Best served refrigerated.