Custard Pie

 

close up shot of a slice of pie on a plate
Custard Pie is a delicious, old-fashioned, southern dessert with a buttery crust, a smooth and silky custard filling, and a dash of nutmeg on top.
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Table of Contents
  1. Custard Pie Ingredients
  2. Substitutions and Additions
  3. How to Make This Custard Pie Recipe
  4. How to Serve
  5. Storage
  6. Frequently Asked Questions
  7. More Recipes You’ll Love
  8. JUMP TO RECIPE

Custard Pie is a delicious old-fashioned dessert recipe that is both light and creamy. Made with just 6 ingredients, this classic Southern treat only takes 5 minutes of prep time. A family favorite, it’s no surprise this ridiculously rich pie recipe has been gracing dinner tables for generations. 

If you love the velvety smooth texture of custard, try making Sugar Pie, Cream Puffs, or Magic Custard Cake

close up shot of a slice of pie on a plate

Custard Pie Ingredients

custard pie raw ingredients that are labeled

You will need:

  • 3 cups whole milk room temperature
  • 1 cup sugar
  • 6 large eggs room temperature
  • 2 teaspoons vanilla
  • dash nutmeg
  • 1 unbaked pie crust

Substitutions and Additions

EVAPORATED MILK: I’ve seen some egg custard pie recipes made with evaporated milk or heavy cream. This makes the custard filling even richer. Feel free to substitute this for regular milk if you like your custard extra creamy and sweet. 

PIE CRUST: You can either use a store-bought crust or you can make your own pie crust. Check out our favorite pie crust recipe here

How to Make This Custard Pie Recipe

STEP ONE: Preheat oven to 350°F.

STEP TWO: Lightly spray a 9 ½ inch pie pan with nonstick spray.

STEP THREE: Place unbaked pie crust in the pie pan, pressing dough against the sides of the pie pan.

STEP FOUR: Beat together sugar, eggs, nutmeg, and vanilla. Add milk and whisk until smooth.

PRO TIP: Using room temperature eggs and milk help with even cooking.

sugar, eggs, nutmeg, and vanilla combined in a bowl

STEP FIVE: Pour mixture into pie shell.

STEP SIX: Sprinkle the nutmeg lightly on top of the custard.

nutmeg sprinkled on top of the custard pie

STEP SEVEN: Bake for 1 hour and 15 minutes or until set.

PRO TIP: You’ll be able to tell when it’s done by doing a simple jiggle test.  Try gently shaking the pie pan and if the center of the pie jiggles slightly, it’s done!

PRO TIP: This pie tastes and cuts best when chilled.

pie after being baked

How to Serve

Serve this homemade Custard Pie with a scoop of vanilla ice cream or a spoonful of whipped cream. Enjoy it with a mug of homemade hot chocolate or frozen hot chocolate. 

Storage

IN THE FRIDGE: If you have leftovers, the cream pie will stay fresh, covered in plastic wrap or aluminum foil in the refrigerator for 2 to 3 days. 

IN THE FREEZER: This classic custard pie is ridiculously silky and creamy when it is freshly baked, but unfortunately, it is not one of those desserts you can freeze, defrost and enjoy later.

close up shot of a whole pie with a slice missing

Custard Pie is a southern dessert with a buttery crust and a smooth and silky custard filling. Creamy, with a light texture, this popular dessert brings together milk, sugar, eggs, vanilla, and nutmeg into an incredibly sweet treat. Always popular with guests, Custard Pie is a favorite recipe that you need in your collection. 

Frequently Asked Questions

Can I freeze custard pie? 

This classic recipe won’t freeze well. As with most dishes that contain dairy, when it is defrosted, the ingredients separate and you lose that rich silky goodness.

I don’t have a 9.5-inch pie plate, can I use a 9-inch pie pan instead? 

If you don’t have a 9.5-inch plate, a 9-inch pie plate will work just fine.

Can I substitute cream for the milk in this recipe? 

Any type of milk or cream will work in the recipe. The heavier the milk/cream, the creamier your pie will be.

More Recipes You’ll Love

close up shot of a slice of pie on a plate

Custard Pie

Custard Pie is a delicious, old-fashioned, southern dessert with a buttery crust, a smooth and silky custard filling, and a dash of nutmeg on top.
5 from 1 vote
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 8

Ingredients
  

  • 3 cups whole milk, room temeprature
  • 1 cup sugar
  • 6 large eggs, room temperature
  • 2 teaspoons vanilla
  • 1 dash nutmeg
  • 1 unbaked pie crust

Instructions
 

  • Preheat oven to 350°F.
  • Lightly spray a 9 ½ inch pie pan with nonstick spray.
  • Place unbaked pie crust in the pie pan, pressing dough against the sides of the pie pan.
  • Beat together sugar, eggs, nutmeg, and vanilla. Add milk and whisk until smooth.
  • Pour mixture into pie shell.
  • Sprinkle the nutmeg lightly on top of the custard.
  • Bake for 1 hour and 15 minutes or until set.

Video

Notes

  • Using room temperature eggs and milk help with even cooking.
  • You’ll be able to tell when it’s done by doing a simple jiggle test.  Try gently shaking the pie pan and if the center of the pie jiggles slightly, it’s done!
  • This pie tastes and cuts best when chilled.

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