Custard Pie
Updated
Updated
This Custard Pie is a classic, simple pie made with just 6 main ingredients plus a few warm spices. I find the filling is incredibly rich and creamy, while not being overly sweet. I’ve always got this custard pie on my holiday baking list.
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5 STAR REVIEW
Easy Custard Pie Recipe
Custard Pie is a classic, simple pie—I find the hardest part of making it is the wait time. I always make it a day in advance, giving it enough time to set properly. That also means that there’s one less thing I need to bake on the day of a holiday or special occasion.
With a rich, creamy filling, this egg custard pie feels especially decadent. I like topping it with tart berries to offset the sweetness, although the pie itself is not overly sweet. Plus, red berries make this incredibly festive around the holidays!
Custard Pie
Ingredients
- 1 (9-inch) refrigerator rolled pie crust, frozen pie crust, thawed, or homemade
- 4 large eggs
- ¾ cup granulated sugar
- 1¼ cups heavy cream
- 1¼ cups whole milk, do not substitute
- 3 tsp vanilla extract
- ½ tsp fine sea salt
- ¼ tsp ground cinnamon
- ⅛ tsp ground nutmeg
Instructions
- Preheat the oven to 400°F. Place the pie crust into a 9-inch pie plate and crimp the edges. Add pie weights and bake for 10 minutes. Remove the weights and bake an additional 5 minutes until the center of the crust appears dry and lightly browned. Let the crust cool on the counter for 15 minutes.
- In a large bowl, whisk together the eggs and sugar until smooth.
- Add the heavy cream, milk, vanilla, and salt. Whisk until smooth.
- Add the filling (but do not add too much that it will go over the crust of the pie. Depending on the depth of your pie plate, you may not use all the filling, but that’s okay.)
- Combine the cinnamon and nutmeg and sprinkle over the top of the pie.
- Place it in the oven, and tent it with foil.
- Bake for 35 minutes. Remove the foil and bake for an additional 5 minutes. (The pie is ready when a knife inserted into the center comes out clean, it will appear moist but no filling should be stuck to it. The pie will be jiggly.)
- Let it cool completely on the countertop, then place it in the fridge to chill for at least 5 hours, ideally overnight. Slice and serve.
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Custard Pie Step by Step
Gather the ingredients.
Bake the pie crust: Place the pie crust in the pie plate and crimp the edges. Place pie weights in the center and bake at 400°F for 10 minutes, remove the weights, and bake for another 5 minutes. Cool completely.
Make the filling: Whisk together 4 eggs and ¾ cup of sugar until smooth.
Then add 1¼ cups heavy cream, 1¼ cups whole milk, 3 tsp vanilla extract, and ½ tsp fine sea salt.
Transfer to the pie crust and bake: Pour the filling into the crust, being careful not to overfill it. It’s okay if you have a little extra. Sprinkle the top of the pie with ¼ tsp cinnamon and ⅛ tsp nutmeg.
Tent a piece of aluminum foil loosely over the pie and bake for 35 minutes, remove the foil, and bake for an additional 5 minutes.
Cool: Cool completely on the counter, then refrigerate for at least 6 hours or ideally overnight.
Serve: Serve and enjoy.
What to Serve With Custard Pie
Custard pie is traditionally served as-is, either chilled or at room temperature. But sometimes I like to get creative and add fun toppings like butterscotch sauce, a few dollops of homemade whipped cream, or a decadent caramel sauce. I also find this raspberry sauce tastes great drizzled over top.
You can also serve fresh berries on the side, for a nice contrast of sweet and tart. Or, if I am preparing the pie for Rosh Hashanah, I’ll drizzle it with honey.
How to Store
Due to the cream, milk, and eggs in the filling, this pie needs to be stored in the fridge. Keep it tightly covered with foil or plastic wrap, and it will last for up to 3 days.
Alternatively, you can also freeze the pie. After baking, cooling, and chilling in the refrigerator, wrap tightly in plastic wrap and again in foil. Freeze for up to 3 months. Thaw overnight in the fridge.
I only have half and half, can I just use that??
This pie needs the heavy cream for proper results.
I I have mine in the oven right now. Nice easy recipe.
I’ve tried a few different egg custard pie recipes and they never set up properly, but this one was perfect. I blended the nutmeg into the filling and topped the pie slices with a chocolate ganache drizzle. Loved it!
Just like my grandma used to make!! I’d lost her recipe and was thrilled to find this. It came our perfectly – thank you!
My hubby loved it!! I can’t do dairy, but if he loved it, that’s good!