Custard Pie Recipe

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.

I bet by this time you are thinking that you need to try this Silky Creamy Custard Pie. I would agree with that thought.

Old Fashioned Silky Creamy Custard Pie Recipe

Delectable creamy egg custard pie is a cinch to make and sure to become a family favorite!

Prep: 15min

Total: 1h

Yield: 6

Serving Size: 1 slice

Nutrition Facts: servingSize 1 slice, calories 321 calories, Sugar 29.4 g, Sodium 200.3 mg, Fat 18.8 g, Saturated Fat 10.5 g, Trans Fat 0.5 g, Carbohydrate 31.2 g, Fiber 0.2 g, Protein 7.6 g, Cholesterol 170 mg

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

Instruction:

1. Preheat oven to 375 degrees.
2. In small bowl separate one egg white from egg yolk reserving both.
3. Brush crust with beaten egg white and pre-bake for 7-8 minutes. Let cool for 10 minutes.
4. 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.
5. Pour egg mixture into piecrust and sprinkle with nutmeg. Bake for 35-45 minutes or until knife inserted in center comes out clean.
6. Cool on a wire rack. Store in the fridge.

Classic Custard Pie

An absolute classic, this Custard Pie has a silky smooth egg custard filling made from eggs, milk, and cream that is baked up in a buttery sweet crumbly pie crust.

Prep: 20min

Total: 1h30min

Yield: 8

Ingredients:

• 1-1/2 cups (180 grams) all-purpose flour
• 1/4 cup (30 grams) powdered sugar
• ½ teaspoon salt
• 1/2 cup (113 grams) unsalted butter
• 1 large egg
• 3/4 cup (150 grams) granulated sugar
• 1/4 teaspoon salt
• 2 large eggs
• 2 large egg yolks
• 1-1/2 cups (340 grams) whole milk
• 1 cup (227 grams ) heavy cream
• 2 teaspoons vanilla extract
• Freshly grated nutmeg

Instruction:

1. Add the flour, powdered sugar, and salt to the bowl of a food processor, and pulse until well combined. Add in the butter and pulse 5-7 times, or until the butter is broken down into tiny pebbles.
2. With the motor running, add in the egg and let the dough process until it forms together into a cohesive ball around the blade, about 1 minute.
3. Transfer the dough to a work surface dusted with flour.
4. Roll out the pie dough to an 11″ circle and line a 9” pie plate, crimp the edges as desired.
5. Transfer the dough to the freezer to chill while you preheat the oven.
6. Preheat the oven to 375 and place a rack on the lower and a rack in the middle part of the oven.
7. Line the pie dough with a parchment round piece of paper and then add pie weights (or dry rice or beans or lentils), making sure to push pie weights to the edges. Bake for 25 minutes on the lower rack, then remove the parchment and pie weights and bake for an additional 5 minutes, or until the bottom of the pie crust looks dry. Set aside until ready to use.
8. Lower the heat to 325º.
9. Whisk together the sugar, salt, eggs and yolks. Add in the milk, cream and vanilla and whisk to combine.
10. Strain the mixture twice through a fine-mesh strainer, removing any coagulated bits of egg.
11. Carefully pour the filling into the baked pie shell. Grate about ½ teaspoon nutmeg over the top of the pie.
12. Bake on the middle rack for 40-45 minutes, or until the custard has set nearly all the way through, with a slight wobble in the middle. The pie should have a temperature of 180ºF.
13. Remove the pie from the oven, and place it on a rack to cool. When it’s completely cool, refrigerate until you’re ready to serve.
14. The pie can be baked up to 1 day ahead of time.

Old Fashioned Custard Pie Recipe

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