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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This Old Fashioned Custard Pie is perfect for the holidays, or any time you're looking for a sweet treat!
Buttery pie crust and a rich, creamy filling make for the perfect dessert! If you've never tried egg custard pie, it's easy to make and delicious!
What is Custard Pie?
A traditional custard pie is usually a mixture of eggs, milk, sugar, salt, and vanilla. Often with a sprinkling of freshly grated nutmeg on top. A creamy, simple but delicious pie everyone will love.
Why You Will Love this Old Fashioned Custard Pie
- Old Fashioned: This is a recipe that has gone through many generations! Classic and delicious!
- Cheap: With grocery store costs on the rise, this is a delicious, simple, budget-friendly dessert!
- Total Comfort Food: When you need something comforting, this is the ultimate recipe!
Egg Custard Pie Ingredients
To make egg custard pie you'll need:
- Homemade pie crust or store-bought
- Eggs
- Heavy cream
- Whole milk
- White sugar
- Vanilla extract
- Sea salt
- Ground nutmeg
How To Make This Easy Custard Pie Recipe
- Preheat the oven and spray an 8-inch pie pan with nonstick cooking spray.
- 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 unbaked pie 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.
How to Store Custard Pie Recipe:
Storing: Once the custard pie has cooled properly, cover tightly in plastic wrap and store in the refrigerator for up to 4 days. Check out this post on how to store pies.
Can you freeze custard pie: Freezing a custard pie is possible, but we really don't recommend it. The ingredients may separate and that lovely texture will not last.
If you are going to freeze classic custard pie, allow it to cool, wrap it in plastic wrap and freeze. Best if frozen for as little time as possible, no longer than a month.
Defrost a frozen custard pie in the refrigerator.
Substitutions for this Custard Pie Recipe:
Homemade pie crust or Store-bought pie crust: Whichever pie shell option you choose will be great, a pie crust from the store will save precious time.
Eggs: You can't substitute the eggs in this recipe. They're essential to make the custard!
Heavy Cream: You can substitute heavy cream with half and half. Heavy cream will offer a creamy texture and richness that half and half may not provide.
Milk: You can substitute milk with half and half, low fat milk or non dairy milk.
Sugar: We don't recommend substituting white sugar unless you have to.
Vanilla Extract: Helps to add flavor, we don't recommend substituting.
Sea Salt: Helps to add flavor, we don't recommend substituting.
Ground Nutmeg: In a pinch, if you do not have nutmeg, cinnamon is a good replacement. Nutmeg is delicious so I would splurge for it.
Custard Pie Recipe Tips
- Fresh Nutmeg: Having freshly grated nutmeg is really delicious, but dried nutmeg at all
- Pour Slowly: To avoid air bubbles and an eggy mess, pour your custard egg mixture slowly into your pie crust.
- Let the pie cool!: I know you want to eat this lovely pie right away, it's essential to allow this custard pie to chill and set completely before slicing.
Egg Custard Pie Recipe FAQs
Custard pie prefers to cool off slowly. When your pie is finished baking and there's still a jiggle in the center of your pie, turn the oven off and prop the door open. Allow the pie and the oven to cool together. Cooling a custard pie this way prevents sinking and wrinkling. After this cooling process, it's okay to chill your pie in the refrigerator to set up the rest of the way.
Yes, because custard pie is made with eggs and dairy it should not be left out of the refrigerator for longer than two hours. Custard pies will stay good for up to 2 days in the refrigerator.
A traditional custard pie is usually a mixture of eggs, milk, sugar, salt, and vanilla. Often with a sprinkling of nutmeg on top. Unlike a cream pie, a custard filling is baked inside of an uncooked pie crust or par-baked crust.
If the proper storage is used, your custard pie shouldn’t get runny. The runny 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.
More Dessert Recipes You’re Sure To Love:
- Homemade Peach Pie Filling
- Mini Blueberry Lemon Tarts
- Fresh Peach Pie
- Mini Cherry Pies
- Vegan Key Lime Pie
- Easy No Bake Peanut Butter Pie
Egg Custard Pie Recipe
Ingredients
- 1 homemade pie crust or store bought
- 4 eggs
- 1 cup heavy cream
- 1 ⅓ cups whole milk
- ¾ cup white sugar
- 1 tablespoon vanilla extract
- ⅛ teaspoon sea salt
- ground nutmeg
Instructions
- 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.
Juanita
I luv egg custard pie my mom and grandma makes the best and so do I and I grew up using only Watkins flavors it makes everything u bake POPS Delicious off to kitchen to make one Happy Cooking.
Virginia Roberts
fantastic web site