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Creamy and sweet Custard Pie has been a family favorite for generations. Made with easy-to-find pantry staples and no need for a mixer, it’s a must-try. Perfect as an afternoon snack alongside a cup of coffee, or as dessert, make sure you give it a try!
Ingredients for Creamy Custard Pie
- Refrigerated pie crust (or homemade)
- Granulated sugar
- Eggs
- Vanilla extract
- Ground cinnamon
- Ground nutmeg
- Milk
How to Make Creamy Custard Pie
1. Make sure all your ingredients are room temperature before you start.
2. Preheat the oven to 350 F
3. Line a 9-inch pie dish with the pie crust and crimp the edges. refrigerate
4. Whisk together the eggs, sugar, vanilla, cinnamon, and nutmeg for 2 minutes until frothy.
5. Add the milk and continue whisking for an additional 3 minutes.
6. Pour the egg mixture into the pie crust, cover with foil, and bake for 1 hour 15 mins or until the edges of the pie are set and the center is slightly jiggly. All ovens are not created equally, so your pie may take less or more time to cook. Start checking for set edges and slightly jiggly center at 1 hour 15 mins.
Do I Have to Store Creamy Custard Pie in the Refrigerator?
Yes you do. And you also have to let it set and cool down before placing it in the fridge. If you plan to serve it within a couple of hours of making it, you can let it sit at room temperature, but if you plan to keep it longer, cover it with plastic wrap, and refrigerate.
Why Do I Have to Bake My Pie Covered With Foil?
Custard pie takes a long time to bake, and if you don’t cover it with foil, the edges of the pie crust will burn and the top of the pie will turn out brown as well. Esthetically, the pie looks better when light in color, and it cooks more evenly.
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Creamy Custard Pie Recipe
This Creamy Custard Pie Recipe is smooth, sweet, and baked to perfection. A classic homemade dessert that’s simple, comforting, and always a family favorite
Ingredients
- 1 unbaked refrigerated pie crust, room temperature
- 1 cup sugar
- 6 large eggs, room temperature
- 2 tsp pure vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 3 cups whole milk, room temperature
Instructions
- Make sure all your ingredients are room temperature before you start.
- Preheat the oven to 350 F
- Line a 9-inch pie dish with the pie crust and crimp the edges. Refrigerate.
- Whisk together the eggs, sugar, vanilla, cinnamon, and nutmeg for 2 minutes until frothy. You can do this by hand or using a mixer with the whisk attachment.
- Add the milk and continue whisking for an additional 3 minutes. Do this by hand or using a mixer with the whisk attachment.
- Pour the egg mixture into the pie crust, sprinkle with a little nutmeg on top, cover with foil, and bake for 1 hour 15 mins or until the edges of the pie are set and the center is slightly jiggly. All ovens are not created equally, so your pie may take less or more time to cook. Start checking for set edges and slightly jiggly center at 1 hour 15 mins.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 308Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 149mgSodium: 183mgCarbohydrates: 41gFiber: 1gSugar: 31gProtein: 9g
Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.
Custard Pie FAQs
Why did the custard crack or separate?
It was probably baked too long or at a very high temperature. The good news is that it will still taste great. If you don’t like how it looks, cover it with a thick layer of whipped cream. Next time, take it out of the oven as soon as the edges are set and the center is still a little wobbly.
Is it normal for the middle to jiggle?
Yes. If it jiggles a little in the center, it’s ready. The custard will harden as it cools. If the edges are still jiggly, bake for five more minutes and check again. If it’s still loose even after refrigeration, it wasn’t cooked thoroughly.
Why are there little hard bits in the pie?
Those are tiny bits of egg that clumped together. This often happens when the mixture is left too long before baking or when the mixture is poured into a shell that’s too hot. To prevent this, mix the custard right before baking. Add it to a fully cooled pie shell, and strain the mixture through a fine-mesh sieve for an ultra-smooth texture.
Do I need to scald the milk?
No, you don’t need to scald the eggs for a great custard pie. My grandma never did, and it turns out beautifully without that extra step.