This Old-Fashioned, beloved Creamy Custard Pie is so creamy, light and silky smooth. This recipe is so easy whip up, with just using 5 simple ingredients like cream, eggs, sugar, vanilla and nutmeg. Irresistible for 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.
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.
Ingredients You Need
- heavy whipping cream or any type of milk or cream will work in the recipe.
- sugar
- eggs
- vanilla extract
- salt
- nutmeg
- 1 - 9 ½ inch deep dish piecrust, premade or homemade
How to Make Easy Custard Pie Recipe
- 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 the egg 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.
Tips for the Best & Easiest Creamy Egg Custard Pie ever!
- By using heavy cream, you get a richer, silkier custard pie. However, any type of milk/cream will work in the recipe. The heavier the milk/cream, the creamier texture your pie will be.
- 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.
- To make life easier. 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. This way you don't make a mess in your oven.
- Do not over-bake the custard. The pie should still be somewhat a little jiggly.
- Chill the pie for the best tasting experience.
How to Serve
Add a bit of whipped cream, fresh berries, a scoop of vanilla ice cream or all on the side for a extra special indulgence!
Storing
Fridge: If you have leftovers, cover in plastic wrap or aluminum foil in the refrigerator for 2-3 days.
Freezer: Not recommended. Unfortunately, this is one of those desserts you cannot freeze, defrost and enjoy later. Once defrosted, the ingredients will separate, so you lose the creaminess and richness of the custard pie.
This pie is perfect when you want a mellow, slightly sweet custard pie recipe that reminds you of one of those desserts that is a "must" to have over the holidays! It's perfect when entertaining guests. Ready to indulge?
More Dessert Recipe Ideas!
- Pumpkin Magic Custard Cake
- Reese's Peanut Butter Pie
- Chocolate Heaven Magic Custard Cake
- Soft Sugar Cookies
- Very Vanilla Magic Custard Cake
- Blueberry Oatmeal Protein Smoothie
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.
Anonymous says
Good
Kim Lange says
Thank you so much!
Ruth says
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!
Kim Lange says
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.
Terri says
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.
Jan Daily says
Question....as silly as it may seem....If I use cream instead of milk for this recipe, do Imuse heavy whipping cream?
Kim Lange says
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!
2pots2cook says
Evergreen to bake in every family ; especially now, being at home more for many reasons 🙂
laura says
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!
Katherine | Love In My Oven says
Sooo creamy and I love that topping!! Looks perfect!! Custard is a big deal for my hubby and their family!