by Beth Pierce 334 Comments
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Silky Creamy Custard Pie brings eggs, cream, milk, sugar, and vanilla into an incredibly sweet creamy treat that is prepped in a matter of minutes.
Do you remember the way our grandparents used to cook with wholesome ingredients that everyone knew by name? There weren’t box mixes and shortcuts. What you put in a cake you pulled directly off the farm or the farmers market. This Silky Creamy Custard Pie reminds me of my grandmother’s cooking. When she cooked, everything seemed to come together so quickly and easily, yet tasted so extraordinary.
This delectable Custard Pie has six ingredients if you purchase an unbaked pie crust. I know what you are thinking Grandma would never do. You are right, but times were different then, and there was not as much distraction then as there is now.
How do you make Silky Creamy Custard Pie.
- In a small bowl, separate one egg white from the egg yolk, reserving both.
- Brush crust with beaten egg white and pre-bake for 7-8 minutes. Let cool for 10 minutes.
- In large bowl whisk together 3 of the eggs plus the one spare yolk and whatever is left from the beaten egg white , sugar, salt, vanilla, cream and milk
- Pour egg mixture into piecrust and sprinkle with nutmeg. Bake for 35-45 minutes or until knife inserted in center comes out clean.
- Cool on a wire rack. Store in refrigerator.
I bet by this time you are thinking that you need to try this Silky Creamy Custard Pie. I would agree with that thought.
Helpful hints to make this Custard Pie off the charts good!
- If available use fresh ground nutmeg because it so full of flavor
- I pour the egg mixture into the pie crust very carefully right there in the oven while the piecrust is on the rack.
- Do not over-bake. The pie should still be somewhat jiggly.
- This pie tastes and cuts best when chilled.
Are you a pie loving family? Here are some more pies for your enjoyment.
- Lip Smacking Good Strawberry Cheesecake Pie
- Southern Pecan Pie
- Homemade Cherry Pie
- Lip Smacking Good Lemon Chiffon Pie
Old Fashioned Silky Creamy Custard Pie Recipe
Delectable creamy egg custard pie is a cinch to make and sure to become a family favorite!
4.92 from 93 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 45 minutes minutes
Servings: 6
Calories: 442kcal
Author: Beth Pierce
Ingredients
- 1 9 inch unbaked pie crust
- 4 large eggs
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1 cup heavy cream
- 1 1/2 cups milk
- 1/4 teaspoon nutmeg
Instructions
Preheat oven to 375 degrees.
In small bowl separate one egg white from egg yolk reserving both.
Brush crust with beaten egg white and pre-bake for 7-8 minutes. Let cool for 10 minutes.
In large bowl whisk together 3 eggs plus the one spare yolk and whatever is left from the beaten egg white , sugar, salt, vanilla, cream and milk.
Pour egg mixture into piecrust and sprinkle with nutmeg. Bake for 35-45 minutes or until knife inserted in center comes out clean.
Cool on a wire rack. Store in the fridge.
Notes
- If available use fresh ground nutmeg because it so full of flavor
- I pour the egg mixture into the pie crust very carefully right there in the oven while the piecrust is on the rack.
- Do not over-bake. The pie should still be somewhat jiggly.
- This pie tastes and cuts best when chilled.
Nutrition
Calories: 442kcal | Carbohydrates: 43g | Protein: 9g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 161mg | Sodium: 289mg | Potassium: 199mg | Fiber: 1g | Sugar: 29g | Vitamin A: 841IU | Vitamin C: 0.2mg | Calcium: 124mg | Iron: 1mg
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More Recipes and Cooking
- Steak and Eggs
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Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist and any nutritional information shared on this site should be used as a general guideline.
Reader Interactions
Comments
Anne Knights
Growing up on a farm with cows and chickens, we ate a lot of custard. This took me home. The one difference is the crust, and what a difference. I always did a slip and slide, well no more. Thank you.Reply
Beth Pierce
The pleasure is all mine, Anne. I am glad that you liked it!
Reply
Madlena Vernon
I made it and followed the exact directions. Very straightforward but at the 45min mark, when I checked it, it jiggled like it had nothing but liquid. So i added 7 nore minutes and pulled it out with the middle still completely unbaked. Only the outer edges were baked after all this time.
Could it be the metal pie pan that I am using? Takes longer to bake?
The flavor is amazing though.
Reply
Beth Pierce
Not sure. I wish I was there to trouble shoot.
See AlsoGluten Free Melting MomentsReply
Barbara
Delish! It’s everything I dreamed it would be!Reply
Beth Pierce
Thank you, Barbara! So happy that you liked it!
Reply
Diane Pierce
Best custard pie I have ever made!Reply
Beth Pierce
Thank you, Diane!
Reply
Melissa Cushing
This pie looks and sounds delicious and I love a good coconut custard pie! I will pin this recipe to try soon and thank you for sharing!Reply
Harold
This custard pie is indeed very delicious and creamy. Really excited to make it again and share it with my Mom.Reply
Candie W
I really would like to learn how to make this custard pie in my own kitchen. This recipe inspired me to try it again.
Reply
Tanya Mchorgh
This cusstard pie is a delightful tribute to those cherished memories, capturing the essence of homemade goodness that effortlessly comes together yet tastes extraordinary. It’s a wonderful reminder of the magic in traditional, farm-fresh cooking.Reply
Tammy
Oh gosh I love custard and custard pie sounds heavenly! What a delightful treat…I have to make this soon!
Reply
Janice H
Oh wow this custard pie was fantastic! I really appreciate your recipe. It is a keeper!Reply
Beth Pierce
Thank youm Janice! I am so glad that you liked it!
Reply
Melinda N
Oh my oh my bring that yummy custard pie my way. I am going to give this a try looks yummyReply
Beth Pierce
Thanks, Melinda!
Reply
Lisa
Wow I have never tried a custard pie before but I’m definitely ready! it looks incredible and one my family will enjoy.
Reply
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