This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
Enjoy an Old-Fashioned Custard Pie just like the ones Grandma used to make. It’s sweet, creamy, and bakes up perfectly.
Pin this now to find it later
Pin ItRecipe for Custard Pie
Gosh, y’all … there is nothing quite like a good custard, and this pie really delivers!!
Custard, for those of you who haven’t tried it (or just never thought about it), is a substance made when you cook eggs, milk or cream, and sugar. Sometimes flour or vanilla extract is added, as well, and it’s usually topped with nutmeg. You use custard inside pastries like tarts, or as a beautiful filling for custard pie!
I call this recipe Old-Fashioned Custard Pie because it’s so simple and it reminds me of pies my Grandma used to make. In fact, if you have older relatives that baked a lot, their custard pie recipe is probably very close to this one.
This pie hasn’t got any bells and whistles, nothing fancy … it’s just good custard pie. Yet despite its straightforward exterior, my Old-Fashioned Custard Pie is out-of-this-world good.
It’s really the kind of dessert that goes with any meal, and if you’re unfamiliar with custard – it’s got the same consistency as pumpkin pie filling, usually. Even picky eaters enjoy this recipe. The nutmeg in particular gives it a wonderful spice!
Custard Pie: Ingredients & Substitutions
To make this recipe for a custard pie, you will need …
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Ingredients
- pie crust pastry – this can be homemade or store-bought. I used a 9-inch pastry.
- eggs, sugar, milk, salt, vanilla extract – these ingredients make your custard filling!
- nutmeg – a spice you’ll add to your filling to give it a bit more flavor. You can use freshly ground nutmeg or store-bought pre-ground nutmeg, whichever is more accessible for you.
Old-Fashioned Custard Pie: FAQs
About 8 servings/slices, depending on how you split up the pie.
Less than an hour! Put aside 20 minutes for prep time and 35 minutes to bake the pie.
Not at all! I’ve also made this with soy milk and it’s come out just as wonderful.
Yes! After the pie cools completely, it’ll stay in the freezer for 3 months covered. When you want to serve it, just let it come to room temperature. This makes it perfect for events or parties where you need to make dishes and desserts ahead of time!
You don’t have to if you’re using premade pie crust. But if you want, go ahead and brush egg wash on the crust for that lovely browned color!
Usually when custard pie turns out watery, one of two things happened! Either …
1. The pie didn’t bake for long enough, or
2. The filling ingredients weren’t fully mixed when the pie went in for baking.
While there’s really no fixing an overly-watery custard pie, just consider it a learning experience and be careful next time!! Custard pie should jiggle a little like pumpkin pie filling – that’s the consistency you’re going for, more or less.
Other recipes you may enjoy
Old-Fashioned Custard Pie
Would you like to save this?
We’ll email this post to you, so you can come back to it later!
Equipment
- Silicone Pot Holder Trivet Mats – Hot Pads Spoon Rest, Multipurpose Trivet for Hot Dishers Heat Resistant Food Grade Silicone Set of 4
Ingredients
- Pastry for one 9-in. pie crust, homemade or store-bought
- 4 large eggs
- ½ cup granulated sugar
- 2 ½ cups whole milk
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
Instructions
- Move the oven rack to the lowest position.
- Preheat oven to 450°F. Line a pie plate with the pastry for the pie crust. Set aside.
- In a medium bowl, beat the eggs slightly with a whisk. Beat in the sugar, milk, vanilla, salt, and nutmeg. Pour the filling into the pie plate.
- Bake for 20 minutes on the lowest rack. Reduce oven temperature to 350°F and continue to bake for an additional 10-15 minutes or until a knife inserted halfway between the center and the edge comes out clean.
- Refrigerate at least 4 hours. Immediately refrigerate any remaining leftover pie after serving.
Notes
- Cover the edges of the pie with aluminum foil if needed to prevent them from burning.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published on April 16, 2014. Updated on April 11, 2022.
It tastes good but my frozen pie crust stuck to the pie pan and I cooked it 5 minutes longer but it still was a little runny. Any advice for me? My husband loves it. 😊
Simply wonderful recipe.
egg wash on crust browns uniformly.
This is the second time I’m using the recipe this month.
I just made it and it is very good .Had to cook mine longer.I would put a little cinnamon on the top.
Custard pie was my mother’s most requested pie. Your recipe is different than hers but I am sure it is good. One objection I would make: never put it in the refrigerator while it is hot. Let it cool first. My mother never put it in, she would set it in the back porch to cool. It would be eaten that same day. She never refrigerated it.
Also, another reason the pie could be watery is that it has baked too long. Believe me, I know!
This is exactly what I wanted Delicious & easy T Y