This old fashioned custard pie is one of my favorites. Yet, it is a simple pie. Yes, it does not look like a fancy work of art, but the flavor! Just pure comfort food for me.
In restaurants this pie is a popular dessert recipe. When I was just 13 years old, I made my first custard pie when I worked in a restaurant. After I tasted the creamy custard, I was hooked.
This old-fashioned custard pie is perfect for those days when you want something sweet but not too indulgent. The vanilla custard is a creamy, decadent filling that melts in your mouth. If you are looking for an easy pie recipe, this one is for you.
I make the creamy custard in a blender and pour it in the buttery crust to bake.
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Easy Custard Pie
There is a creamy and rich filling of eggs, vanilla, sugar, and milk. With just a hint of nutmeg to give just the right amount of spice to this pie.
Pour this delicious filling into a buttery pie crust and bake for a simple, yet scrumptious dessert.
I love Custard Pie!
It tastes almost like Crème Brûlée with a crust.
Keeping the Crust Flaky and Crusty
While this will keep in the refrigerator, the crust will get soggy. This is still edible; however, it will not have the nice flaky crust anymore. So, it is best to eat it as soon as it is cool.
Old Fashioned Custard Pie
Just pure comfort food for me. Very easy recipe to make any time of the year. However, it is really an ideal summer dessert. Serve the pie as is or add some fresh fruit that is in season on the side. Homemade pies always seem to be in season at our house. This recipe uses basic ingredients for a simple dessert that is budget friendly too.
Elegant Dessert in a Pie
Six simple ingredients in this custard recipe; cream, vanilla, nutmeg, salt, eggs and sugar. Blend together for an exquisitely rich and elegant dessert in a pie.
Here is my recipe for a delicious flaky pie crust. While I love my flaky pie crust recipe, sometimes it is just easy to save time. However if you are short on time or just don’t want to make a homemade pie crust, no worries. I have often used a pre-made pie crust from the grocery store. It will work just fine. In fact, during the holidays, I will purchase a few and put them in the freezer. Then when I want to make a quick dessert for my family and guests, I can thaw a crust out and add a filling and bake. Sometimes, we all need a few easy ways to save time.
Make the custard in a blender!
Yup, how easy is it to put your ingredients in a blender, give it a whirl and pour it into the pre-baked pie crust? Now, you do not have to use a blender – I think it is easy this way. However, you can use a large bowl and a wire whisk to mix the ingredients before putting into the oven.
How Do You Make the Pie?
- Pre-bake pie crust. When pre-baking the pie crust, line the unbaked pie crust with a piece of parchment paper and add pie weights. This will help the pie shell keep its shape during baking.
- In a blender or large bowl whisk together the eggs, sugar, salt, vanilla, nutmeg, cream, and milk
- Pour egg mixture into piecrust.
- Bake until knife inserted in center comes out clean.
For a rich and creamy texture, use whole milk. This is one of those recipes where whole milk really creates not only a decadent taste, but a great creamy mouth feel when enjoying delicious desserts like this.
If you find the edges of the crust becoming a bit too dark for your liking. Place aluminum foil on the edge of the pie crust or cover it with a pie shield.
Swap out the vanilla extract for almond extract.
No Pie Crust Option
You don’t want a pie crust? no problem.
Just bake in a pie dish that is greased on the bottom and sides with butter. Just a delicious custard.
If you are looking for a keto friendly recipe, make this custard in a pie place without the crust. This will work out just fine. Just make sure to brush butter on the bottom and sides of the pie plate before pouring in the custard filling. Give it a try, it is a great recipe for a healthy dessert.
Serving Suggestions for Old-Fashioned Egg Custard Pie
While this is simply amazing as is, you can dress this pie up. A nice finish can add a beautiful visual appeal and delicious taste combination with the egg custard.
- Whipped topping
- Fresh Fruit
- Sugar – sprinkle on granulated sugar and put the pie under the broiler about 30 seconds or use a hand-held torch to caramelize the sugar.
- Chocolate topping
- Caramel topping
- Sprinkle on a little bit of nutmeg for a final element
No-Mess Getting the Delicious Pie to the Oven
Recipe Hint: For best results when pouring in the custard mixture into the pie crust, it is easier to have the pie crust already sitting on the oven rack. That way all you have to do is slide the rack back into the oven. Even that is hard enough to do without spilling the filling. Yet, it is much easier than trying to carry a pie to the oven that is full of the filling.
Should egg custard pie be refrigerated?
Yes, to store this egg custard pie, it needs to be refrigerated. Just cover the pie with plastic wrap and it will last in the refrigerator for up to three days.
Fresh custard pie can be left at room temperature for up to two hours before refrigerating.
Old Fashioned Custard Pie
- 1 Pie Crust Pre-baked
8 Inch Pie
- 3 Large Eggs
- 1/2 Cup Sugar
- 1/3 Tsp. Salt
- 1/4 Tsp. Nutmeg
- 1 Tsp. Vanilla
- 2 Cups Milk or half and half
9 Inch Pie
- 4 Large Eggs
- 2/3 Cup Sugar
- 1/2 Tsp. Salt
- 1/4 Tsp. Nutmeg
- 1 Tsp. Vanilla
- 2 2/3 Cup. Milk or half and half
- Pre-heat oven to 350 degrees Fahrenheit. Pre-bake a pie crust 7-8 minutes. Let cool while you are mixing the custard filling.
- Pre-heat oven to 375 degrees Fahrenheit. In a blender or mixing bowl, add the eggs, sugar, salt, nutmeg, milk, and vanilla. mix until blended.
- Pour into pie crust.
- Bake for 45 minutes or until a knife inserted into the side of the filling comes out clean. The center may still look a bit soft. Not to worry, this will set up as the pie cools. If you bake it too long, the pie will become watery.
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I hope that you liked this recipe. If you are looking for more ideas on what to make, here are a few other recipes that you may enjoy.