This Custard Pie Recipe is so simple to make. An egg custard pie that is old fashioned and absolutely delicious! A must try!
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I grew up with my grandmother always making homemade custard pie. She always made it to where the edges of the custard filling were a little darker. This is because she loved the texture of the custard with it cooked a bit longer. She said that if she was making a pie for everyone, she should at least get something she preferred out of it. So, she would make it and share it, but definitely made sure she had that darker outside edge.
Now that I’m older, I still make many of the recipes I learned from her and my mother growing up. This Custard Pie is one with fond memories, along with No Bake Oatmeal Cookies and this old fashioned Homemade Pie Crust. It was around the holidays these recipes would more commonly pop up. So, it’s around the holidays I begin making them and thinking about them the most. I just had to share so you could enjoy them as well!
How Do You Make Custard Pie from Scratch?
Prep - Make the crust and preheat the oven to 400 degrees. Line an 8-inch pie pan with the crust and crimp the edges. Set aside.
Make the custard filling - Combine all the ingredients except the nutmeg and whisk well.
Bake - Pour the filling into the prepared pie crust and sprinkle with nutmeg. Bake for 40 minutes or until the custard filling is to your liking and mostly solid.
Chill - Remove from the oven and let sit on the counter for about an hour to cool. Place in the fridge and let chill for about 2 hours or chilled through. Serve and enjoy!
Tips and Variations
- Storage - Store in a sealed container or covered in the pie pan, in the fridge, for up to 4 days. Store in an airtight container, in the freezer, for up to 2 months.
- Reheating - Reheat using the microwave after letting the pie recipe thaw a bit on its own.
- Do not use a store-bought crust - Store-bought crusts have a major shrinking issue. If you really need to use a store-bought crust, be sure to use the kind you roll out and shape on your own. This way, you can ensure it’s got plenty of extra room on all edges before crimping. This way, if it shrinks, it won’t mess up the pie.
- Do not pre-bake the crust - Many recipes call for pre-baking the crust. There is no need for this as this often causes the crust to burn before the filling is finished.
- Do not brush the crust with egg wash - It’s common for people to brush the crust with egg white or an egg wash. This has never ever turned out good for me. The egg ends up burning, and in turn, burning the crust, before the custard filling has cooked through.
Common Questions About Custard Pie
How Do You Know When Custard Pie is Done?
I usually start checking it around the 30-minute mark by using a toothpick. I don’t use a butter knife as it leaves a much larger mark in the filling. Besides, the metal has a tendency to allow the filling to stick while it’s still hot, done or not. So, use something made of wood, preferably a toothpick, and stick it directly in the center of the custard pie. If it comes out mostly clean, you’re good to go.
Why Does Custard Pie Get Watery?
If the proper storage is used, your custard pie shouldn’t get watery. The watery issue often hits when people have stored or chilled the pie. Plastic wrap seems to collect moisture with the pie, so try not to use it when storing the pie. It also will get watery if the pie is placed in the fridge while still too hot. This is why it’s important to let the pie chill for a while before placing it in the fridge.
Kick up your baking game a notch with this Custard Pie, then let me know in the comments below if it was a win for you!
More Dessert Recipes You’re Sure to Love:
- Homemade Peach Pie Filling
- Mini Blueberry Lemon Tarts
- Mini Cherry Pies
- Vegan Key Lime Pie
- Easy No Bake Peanut Butter Pie
- Preheat the oven to 350 degrees and spray an 8-inch pie pan with nonstick cooking spray or grease with butter.
- Make your pie crust and line the prepared pan with it, crimping the edges as you desire.
- Combine all ingredients except the nutmeg, in a large bowl and whisk well.
- Pour into the prepared crust and sprinkle the top with the desired amount of nutmeg.
- Cook for 40 minutes or until a toothpick inserted in the middle comes out clean.
- Let cool on the counter for 1 hour then place in the fridge and cool for 2 hours or chilled through.