This Custard Pie is a classic, simple pie made with just 6 main ingredients plus a few warm spices. The filling is incredibly rich and creamy, while not being overly sweet. Perfect for holiday baking!
Add a bit of fresh piped whipped cream on top and fresh berries for some festive color.
Easy Egg Custard Pie Recipe
Custard Pie is a classic simple pie – the hardest part of making it is the wait time. I always make this a day in advance, giving it enough time to set up properly. That also means that it’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. It goes wonderfully with some tart berries to offset the sweetness, although the pie itself is not overly sweet. (Plus red berries make this incredibly festive around the holidays!)
Ingredients Needed
This rich, creamy pie is made with just 8 ingredients.
(Scroll below to the printable recipe card for details and measurements.)
- Pie crust – You can use refrigerated pie crust, a thawed frozen crust, or use our pie crust recipe.
- Eggs – The base of the egg custard filling.
- Heavy cream – Helps to create a creamy texture.
- Whole milk – I do not recommend substituting skim here as it will not be thick enough.
- Sugar – For necessary sweetness.
- Vanilla extract – Adds flavor.
- Fine sea salt – Helps to balance the rich, creamy filling.
- Cinnamon & Nutmeg – Sprinkled on top to give the pie a warm flavor.
A Note on The Topping
I sprinkle a combination of cinnamon and nutmeg on top, but you can just do one or the other, or use pumpkin pie spice or apple pie spice. Or leave it off entirely. Another option is to mix the spices into the filling, instead of just sprinkling them on top.
How to Make Custard Pie
While this classic pie does take some time due to pre-baking the pie crust and cooling, it’s incredibly simple to make. Worth every second!
(Scroll below to the printable recipe card for details and measurements.)
- Bake the pie crust. Place the crust in the pie plate and crimp the edges. Place pie weights in the center. Bake at 400F for 10 minutes, remove the weights, and bake for an additional 5 minutes. Cool.
- Make the filling. Whisk together the eggs and sugar until smooth. Then add the heavy cream, milk, vanilla, and salt. Whisk again.
- Transfer to the pie crust. Pour the filling into the crust. Sprinkle with cinnamon and nutmeg. (Note that you may have too much filling for the pie crust. Do not overfill it. If there is extra, that’s okay.)
- Bake. Tent with foil. 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 (ideally overnight.)
TIP: How To When The Pie Is Done Cooking
Video: Custard Pie Recipe
Serving Suggestions
Custard pie is traditionally served as-is either chilled or at room temperature. But that doesn’t mean you can’t get creative. Some fun topping options that would taste amazing include butterscotch sauce, whipped cream, and caramel sauce.
You can also serve some fresh berries on the side, for a nice contrast of sweet and tart. Or consider drizzling it with honey if serving for Rosh Hashanah.
Proper Storage
- Does custard pie need to be refrigerated? Yes. Due to the cream, milk, and eggs in the filling, this pie does need to be stored in the fridge. Keep it tightly covered with foil or plastic wrap and it will last in the fridge for up to 3 days.
- Can you freeze custard pie? 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.
More Pie Recipes:
- Pumpkin Slab Pie
- Sweet Potato Pie
- Easy Chocolate Pie
- Easy Coconut Pie
- Chocolate Pecan Pie
- No Bake Peanut Butter Pie
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Custard Pie
Ingredients
- 1 (9-inch) refrigerator rolled pie crust (or frozen pie crust, thawed)
- 4 large eggs
- 3/4 cups granulated sugar
- 1 & 1/4 cups heavy cream
- 1 & 1/4 cups whole milk
- 3 teaspoons vanilla extract
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon 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 chill for at least 5 hours, ideally overnight. Slice and serve.
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!