Custard Pie Recipe

This Custard Pie recipe is so simple to make. With a creamy egg custard filling and flaky butter crust, it's a delicious holiday dessert!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 40

Total Time 45

Servings slices (1 pie)

Calories 331kcal

Preheat the oven to 350℉ and spray an 8-inch pie pan with nonstick cooking spray, or grease with butter. Set aside.
Add the pastry dough/pie crust to the prepared pan, crimping the edges as you desire.

Combine all ingredients except the nutmeg, in a large mixing bowl and whisk well to combine.
Pour filling into the prepared crust and sprinkle the top with the desired amount of nutmeg.
Cook in preheated oven for 40 minutes, or until a toothpick inserted in the middle of the custard pie comes out clean.
Let pie cool on a wire cooling rack for 1 hour, then place in the fridge for 2 hours, or until it's chilled through.

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 frozen pie - Reheat using the microwave after letting the pie thaw a bit on its own.
I do not recommend using 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.