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.
More custard?
Pumpkin Magic Custard Cake
Chocolate Heaven Magic Custard Cake
Very Vanilla Magic Custard Cake
Creamy Custard Pie
Ingredients
- 2 ¾ cups heavy whipping cream can also use whole milk or milk of choice
- ¾ cup sugar
- 5 large eggs
- 1 tablespoon vanilla
- optional: ¼ teaspoon salt
- Nutmeg for sprinkling on top of custard
- 1 9 ½ inch deep dish piecrust, premade or homemade
Instructions
- 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.
I really hope it turned out for you on the 2nd pie crust. I often use store-bought pie crusts and follow there instructions and it turns out well. But, here's a great article that really breaks it down and there are plenty of reasons why, but this simplifies it here.
Ugh. All was good until I put the crust in for 5 min before pouring in the custard. The crust shrunk drastically in that 5 min. I poured the custard in anyway because I didn’t know what else to do. After a few minutes I realized I had another crust I could start over with. Took the pie out of the oven , poured out the custard back into the bowl. Rolled out the second crust , poured the custard in and put it back in the oven. Didn’t pre-bake the 2nd crust. Just took it out of the oven. Hope it tastes. As good as it looks!
I made this and followed the recipe exactly. The flavor was oo eggy for me and the texture not smooth as other custards I have made. I think the difference is that this recipe calls for whole eggs and the other recipes I prefer use only the yolks.
Hi Jan! Yes heavy whipping cream and thank you for asking. I updated the recipe to reflect your question to heavy whipping cream. 🙂 Thank you and I hope you enjoy!! Happy Holidays!
Question....as silly as it may seem....If I use cream instead of milk for this recipe, do Imuse heavy whipping cream?
Evergreen to bake in every family ; especially now, being at home more for many reasons 🙂
I love a good custard pie! Even though it's perceived as "old-school" there's a good reason it's still around - its absolutely DELICIOUS! and yours looks like a winner for sure!
Sooo creamy and I love that topping!! Looks perfect!! Custard is a big deal for my hubby and their family!