Creamy and silky smooth, this Custard Pie is just the right amount of sweet. It’s rich and so simple to make, perfect for weeknights and holidays!
Growing up I didn’t get the craze over pies, especially during the holiday season. But as I got a little older, I finally started to understand why people loved them so much.
I fell in love with Sweet Potato Pie and have enjoyed making my own pies ever since. But when I made this Custard Pie, my ol’ Sweet Potato one had a run for its money.
So smooth and creamy. Serve it with some tart berries to offset the sweetness and it’s the perfect slice of of dessert that you ever did have on a plate!
There’s so many kinds of pies out there and, like I said, people always love them. I’ve been making this Custard Pie for years and it always gets gobbled up.
It is such a classic recipe, but I’ve made my own adjustments over the years to make it my own and how we absolutely love it around our house.
If you are a fan of this pie or have never had a Custard Pie, then you absolutely have to make it. Trust me when I say that it will become a menu rotation.
Some of our other favorite classic pie recipes we have on site include: Banana Cream Pie, Apple Pie, and The Best Blueberry Pie Recipe.
WHY THIS RECIPE WORKS:
- Perfect consistency every time.
- Incredibly easy to make, the hardest part is all of the waiting.
- Comes together with minimal pantry staple baking ingredients
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM)
Refrigerated pie crust
Large eggs
Granulated sugar
Heavy cream
Whole milk
Vanilla extract
Almond extract
Fine sea salt
Ground nutmeg
HOW TO MAKE CUSTARD PIE, STEP BY STEP:
- 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, almond extract, 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, that is ok.
- Sprinkle the top of the pie with nutmeg, place 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 refrigerator to chill for at least 4 hours or, best overnight. Slice and serve.
HOW LONG DOES THIS NEED TO SET UP?
This Custard Pie recipe requires a good amount of time to set up. It needs to set in the refrigerator for at minimum, 4 hours. If possible, I like to make this early enough that it can set up overnight.
The good thing about the setting up process is that it make a great make ahead dessert for any gatherings.
WHAT TOPPINGS CAN I ADD?
Traditionally, this delicious Custard Pie is best served just as we make it. But, if you want to jazz it up a bit, you can add some caramel sauce, butterscotch sauce, or whipped cream. Maybe a combo of the 3?!
WHAT’S THE DIFFERENCE BETWEEN CHESS PIE AND CUSTARD PIE?
Ever hear of the Chess Pie and wonder what makes it different from this Custard Pie? They both use custard in the recipe. They’re very similar, except that chess pie uses cornmeal in the custard, while this recipe does not.
HOW TO STORE:
This can be stored covered in the refrigerator where it will keep for up to 3 days.
You can also freeze this recipe, wrap your pie in plastic wrap and then foil and place in the freezer where it will keep for up to 3 months.
To defrost, remove to the refrigerator overnight until thawed.
TIPS AND TRICKS:
- I like to make this a day in advance so it has plenty of time to set.
- This is best served cold or at least cooled to room temperature.
- Don’t like nutmeg, don’t worry! You can swap it out for cinnamon or other spices that you prefer. Pumpkin Spice would also be delicious.
- Feel free to swap the almond extract out for a double dose of vanilla extract.
- If you don’t want to sprinkle the nutmeg on top for that beautiful presentation, you can mix it into the filling.
- You can add different spices and sweet toppings on top if desired.
- This can be frozen, see above on how to do that.
Looking for the perfect holiday dessert that everyone will love, that’s also simple enough to enjoy for a classic weeknight dessert? Then you must try out this fantastic and super silky Custard Pie!
If you like this recipe you might also like:
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Custard Pie
Ingredients
- 1 refrigerator pie crust or 9-inch frozen pie crust, thawed
- 4 large eggs
- ¾ cup granulated sugar
- 1 ¼ cups heavy cream
- 1 ¼ cups whole milk
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- ½ teaspoon fine sea salt
- ½ 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, almond extract, 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, that is ok.
- Sprinkle the top of the pie with nutmeg, place 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 refrigerator to chill for at least 4 hours or, best overnight. Slice and serve.
Notes
- I like to make this a day in advance so it has plenty of time to set.
- This is best served cold or at least cooled to room temperature.
- Don't like nutmeg, don't worry! You can swap it out for cinnamon or other spices that you prefer. Pumpkin Spice would also be delicious.
- Feel free to swap the almond extract out for a double dose of vanilla extract.
- If you don't want to sprinkle the nutmeg on top for that beautiful presentation, you can mix it into the filling.
- You can add different spices and sweet toppings on top if desired.
- This Can be frozen, see above on how to do that.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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