Grandmas everywhere have been baking custard pies for holidays, Sunday dinners, and celebrations forever. Now it’s your turn to learn how to make this pie and keep the creamy and delicious tradition going!
What is a Custard Pie?
There are many types of pies that can be considered custard pies based on their preparation. A custard pie is a pie made with uncooked custard added to a pie crust, and then the two are baked together. This is the opposite of a cream pie, in which custard is cooked on the stove and then added to a baked pie shell and served cold, usually with whipped topping. Pumpkin Pie is a type of custard pie. It’s made the same way as this pie recipe, but with the addition of pumpkin puree. The same can be said for Lemon Meringue Pie, Pecan Pie, coconut custard pie, and other fruit custard pies that are popular in the Southern US. This old-fashioned custard pie recipe is the original. Its filling is simply made with a mixture of eggs, milk, and cream, and the result is irresistible.
Why You’ll Love This Recipe
Key Ingredients in Custard Pie
Here’s what you need to make this classic silky custard pie: Complete list of ingredients and amounts can be found in the recipe card below.
Pie Crust: You want unbaked pie crust dough for this recipe. Grab my flaky all-butter pie crust recipe, or use your own tried and true favorite pie crust recipe instead. Store-bought, refrigerated pie crust can be used as well. Eggs, Milk, and Sugar: These are the three basic ingredients needed to make the custard. Allow your eggs and milk to come to room temperature before starting. Flavorings: Vanilla extract, ground nutmeg, and salt are traditional. I’m taking the flavor a bit further though, with the addition of almond extract.
How To Make a Classic Custard Pie
Recipe Tips
Blind Bake the Crust – This is a very important step. We’re baking the crust almost fully before adding the wet custard mixture. If you skip blind baking, your crust will turn out too soggy. Use extra parchment paper so that you can easily remove the paper and the pie weights later, using the extra paper as handles. Don’t turn the oven off! You can leave the oven at the same temperature for both the crust and the pie. Since the filling only takes a minute to make, there should be no downtime that would require you to start and stop the oven Adjust the Flavor – You can leave out the almond extract if you’d like this pie to be more simply flavored. You can also leave out the vanilla extract and make this an almond custard pie. Keep in mind that you can’t substitute vanilla extract and almond extract directly (almond extract is stronger). To use all vanilla extract, use 2 teaspoons. For just almond extract, I’d use 1 teaspoon. If the crust starts to look too browned you can cover just the edges with strips of aluminum foil so that they don’t burn while the pie finishes cooking. Test the pie for doneness using an instant-read thermometer. The pie is done when it reads 180°F/82°C in the center. Right from the oven, the center of the pie will be jiggly, but not wet, and the edges should appear firm and set.
Storing Tips
Store leftover custard pie covered in the refrigerator for up to 4 days. You can also freeze this pie! Be sure that it’s fully cooled, and wrap it well with plastic wrap. Place in an airtight container and keep in the freezer for up to 3 months. When you’re ready to eat it, thaw the pie overnight in the fridge. This classic recipe for custard pie is always delicious! Save this recipe for the next time you need a comforting, simple dessert. Be sure to Pin the recipe and share it too! © Little Sunny Kitchen
