Custard Pie

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This Custard Pie is a classic, simple pie made with just 8 ingredients. The filling is incredibly rich and creamy, while not being overly sweet. Perfect for Thanksgiving and Christmas.

Prep Time10

Cook Time1

Chill Time5

Total Time6 10

Course: Dessert

Cuisine: American

Keyword: easy pie recipes, egg custard pie, homemade custard pie

Servings: slices

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

A Note on The Topping: I sprinkle a combination of cinnamon and nutmeg on top, but you can use one or the other, 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 sprinkling them on top.

Nutrition