Custard Pie Recipe

A slice of custard pie on a white plate with a metal fork on the left and 2 blackberries and mint leaves on the right, all sitting on a denim blue and white napkin with a glass of milk and eggs in the background.

This creamy custard pie is just like the old-fashioned custard pie likely made by your grandma, with eggs, sugar, and cream. It tastes sweet and creamy yet is easy to make.

Course Dessert

Cuisine American

Keyword Custard pie, old fashioned custard pie

Prep Time 10

Cook Time 55

Cool: 4 15

Total Time 5 20

Servings

Calories 295kcal

Author Michele @ Flavor Mosaic

Ingredients

1 refrigerator pie crust or 9-inch pie crust, thawed
4 large eggs
3/4 cup granulated sugar
1.25 cups heavy cream
1.25 cups whole milk
2 teaspoons vanilla extract
1 teaspoon almond extract
1/2 teaspoon fine sea salt
1/2 teaspoon ground nutmeg

Instructions

Preheat the oven to 400°F. Place the pie crust into a 9-inch pie plate and crimp the edges. Add pie weights and bake for 10 minutes. Remove the weights and bake an additional 5 minutes until the center of the crust appears dry and lightly browned. Let the crust cool on the counter for 15 minutes.
In a large bowl, whisk together the eggs and sugar until smooth.
Add the heavy cream, milk, vanilla, almond extract, and salt. Whisk until smooth.
Add the filling but do not add too much that it will go over the crust of the pie. Depending on the depth of your pie plate, you may not use all the filling, but that’s okay.
Sprinkle the top of the pie with the nutmeg, place it in the oven, and tent it with foil.
Bake for 35 minutes. Remove the foil and bake for an additional 5 minutes. The pie is ready when a knife inserted into the center comes out clean, it will appear moist but no filling should be stuck to it. The pie will be jiggly.
Let it cool completely on the countertop, then place it in the fridge to chill for at least 4 hours or, best overnight. Slice and serve.

Video

Notes

Perfect Pie Crust. One tip to get a beautiful flaky, golden brown buttery pie crust, and not a soggy crust, is to use a metal pan. Based on research done by King Arthur Baking Company, pies baked in metal crusts are browned better than ones in a stoneware or glass pan. Secondly, bake the pie on the middle rack in the center of the oven for the perfect cooking temperature and perfectly baked pie crust. Thirdly, don't skip the step to prebake the pie shell because this ensures that the pie crust will cook completely. Lastly, bake the pie on a baking sheet.
Prevent Edges From Burning. To prevent the edges of the pie crust from getting too brown or burning, cover the edges with foil when pre-baking.
Is It Done? To tell if the pie is done, the custard filling will be jiggly, but should not be soupy, or have waves. After removing the pie from the oven, let the pie cool before serving as the pie will firm up while cooling.
Almond Extract. If you don't care for almond extract, double the vanilla extract.
Nutmeg. If you don't like nutmeg, you can use cinnamon or pumpkin pit spice.
Storing. Store the creamy custard pie in an airtight container for up to 2 to 3 days.

Nutrition