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Creamy Custard Pie
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4.38 from 29 votes

Creamy Custard Pie

Course: Dessert
Cuisine: American, Amish
Keyword: amish dessert, custard, dessert, pie
Servings: 8 Servings
Author: Kim Lange


  • 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


  • 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.