Go Back
–+ servings
Square image of pie on white plate with strawberry.
Print Recipe

Custard Pie

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!
Prep Time10 minutes
Cook Time1 hour
Cool and Chill Time4 hours 15 minutes
Total Time5 hours 25 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 355kcal
Author: Tornadough Alli

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

  1. I like to make this a day in advance so it has plenty of time to set. 
  2. This is best served cold or at least cooled to room temperature. 
  3. 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. 
  4. Feel free to swap the almond extract out for a double dose of vanilla extract. 
  5. If you don't want to sprinkle the nutmeg on top for that beautiful presentation, you can mix it into the filling. 
  6. You can add different spices and sweet toppings on top if desired. 
  7. This Can be frozen, see above on how to do that.

Nutrition

Calories: 355kcal | Carbohydrates: 32g | Protein: 6g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 128mg | Sodium: 288mg | Potassium: 147mg | Fiber: 1g | Sugar: 22g | Vitamin A: 728IU | Vitamin C: 0.2mg | Calcium: 88mg | Iron: 1mg