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Custard Pie
Whip up this satisfying custard pie anytime you want a light and sweet dessert! A buttery pie crust is filled with a rich and creamy custard and dusted with nutmeg to delight everyone at the table.
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Bake this custard pie anytime you have guests to impress or your craving something sweet! A buttery pie crust is filled with a decadently rich custard filling and finished off with a light dusting of nutmeg. This Southern pie is a classic for a reason!
Custard Pie Ingredients
You’ll need:
- 3 cups whole milk, room temperature
- 1 cup sugar
- 6 large eggs, room temperature
- 2 teaspoons vanilla
- dash of nutmeg
- 1 unbaked pie crust
Substitutions and Additions
PIE CRUST: Feel free to use store-bought, your favorite pie crust recipe, or ours!
WHOLE MILK: You can substitute whole milk for heavy cream or evaporated milk for an especially rich pie!
How to Make This Homemade Custard Pie Recipe
STEP ONE: Preheat your oven to 350°F.
STEP TWO: Lightly spray a 9½-inch pie pan with nonstick spray.
STEP THREE: Place the unbaked pie crust in the pie pan and press the dough against the sides of the pan.
STEP FOUR: In a medium bowl, beat the sugar, eggs, nutmeg, and vanilla. Add the milk and whisk the mixture until smooth.
PRO TIP: Use room temperature eggs and even allow the milk to warm up a touch before using it. This helps the ingredients to incorporate better.
STEP FIVE: Pour the egg mixture into the pie shell.
STEP SIX: Sprinkle the top of the custard lightly with nutmeg.
STEP SEVEN: Bake for 1 hour and 15 minutes or until set.
PRO TIP: Be careful not to overcook, or the custard pie could taste like eggs. You’ll know it’s done if just the center jiggles a touch.
STEP EIGHT: Slice and serve.
How To Serve
Perfect for any occasion, this pie is incredibly delicious served chilled with a scoop of ice cream or a dollop of whipped cream on top.
Storage
IN THE FRIDGE: Store this custard pie covered in plastic wrap or aluminum foil in the fridge and enjoy for 2-3 days.
IN THE FREEZER: This homemade custard pie isn’t a good candidate for freezing. Instead, we recommend baking a fresh one whenever you’re craving it!
Enjoy this old-fashioned custard pie anytime you need a simple and sweet dessert or want to impress! You’re just a few common ingredients and just a couple of minutes away from tossing a homemade pie in your oven.
FAQ:
Question? Can you overcook custard pie?
Answer: Yes, you can! Be careful about overcooking the pie, or the filling will have an eggy taste.
Question? Can I freeze custard pie?
Answer: This custard pie won’t freeze well. As it defrosts, the filling will separate and won’t be as velvety as a fresh pie.
Question? Is custard pie better hot or cold?
Answer: Both are yummy; it comes down to preference. I prefer a chilled custard pie but if you intend to enjoy it warm, allow the pie to rest for 20 minutes after baking before cutting into it or it may not be set enough, and the filling will fall apart like pudding.
Custard Pie
Whip up this satisfying custard pie anytime you want a light and sweet dessert! A buttery pie crust is filled with a rich and creamy custard and dusted with nutmeg to delight everyone at the table.
Ingredients
- 3 cups whole milk room temperature
- 1 cup sugar
- 6 large eggs room temperature
- 2 teaspoons vanilla
- dash nutmeg
- 1 unbaked pie crust
Instructions
- Preheat oven to 350°F.
- Lightly spray a 9½-inch pie pan with nonstick spray.
- Place unbaked pie crust in pie pan, pressing dough against the sides of the pie pan.
- Beat together sugar, eggs, nutmeg and vanilla. Add milk and whisk until smooth.
- Pour mixture into pie shell.
- Sprinkle the nutmeg lightly on top of the custard.
- Bake for 1 hour and 15 minutes or until set.
- Slice and serve.
Notes
TIP: Using room temperature eggs and milk help with even cooking.
TIP: 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!
TIP: This pie tastes and cuts best when chilled.
TIP: The eggs and milk should be at room-temperature before baking. 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!
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