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 fall and winter holidays!

Along with this Brown Sugar Pecan Cheesecake Pie, Pumpkin Custard Pie, Creamy Lemon Coconut Custard Pie, Raspberry Vanilla Custard Pudding Pie and this Red Tart Cherry Crumble Pie.

What is Custard 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.

Why Is It Called Custard Pie?

Initially, custards were used only as fillings for pies and baked pastries and tarts in both European and Asian recipes, but after the 16th century, custards began to be used in individual dishes rather than as a filling in crusts. The word custard is derived from crustade, which is a tart with a crust.

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 pie crust, premade or an easy homemade pie crust recipe

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 will 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 pre-baking 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

Slice a piece and 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?

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