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Easy Custard Pie Recipe

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4 from 4 reviews

A classic and simple custard pie recipe that features a smooth, creamy filling baked to perfection in a buttery pie crust. This easy dessert is flavored with vanilla and nutmeg, making it a comforting treat perfect for any occasion.

Ingredients

Pie

  • 1 unbaked pie crust

Custard Filling

  • 1 cup sugar
  • 6 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ¼ teaspoon ground nutmeg
  • 3 cups whole milk, room temperature
  • ⅛ teaspoon ground nutmeg, for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature for baking your custard pie.
  2. Prepare Pie Pan: Lightly spray a 9½-inch pie pan with nonstick spray to prevent sticking and make cleanup easier.
  3. Fit Pie Crust: Place the unbaked pie crust into the prepared pie pan, pressing the dough gently against the sides to form an even shell.
  4. Make Custard Mixture: In a mixing bowl, whisk together the sugar, eggs, ¼ teaspoon nutmeg, and vanilla extract for about 2 minutes until well blended. Then add the room temperature whole milk and continue whisking for another 3 minutes until the custard is smooth and fully combined.
  5. Fill Pie Shell: Pour the custard mixture carefully into the pie crust, filling it almost to the edge without spilling.
  6. Add Garnish: Lightly sprinkle the remaining ⅛ teaspoon of ground nutmeg evenly over the top of the custard for an aromatic finish.
  7. Bake the Pie: Place the pie on the center rack of the oven and bake for 1 hour and 15 minutes. The custard should be set but still slightly jiggly in the center when done.
  8. Cool and Serve: Allow the custard pie to cool completely before slicing to help it firm up. Serve chilled or at room temperature for the best texture and flavor.

Notes

  • Use room temperature ingredients to help create a smooth custard without curdling.
  • Check the pie around 1 hour into baking; if the crust is browning too quickly, cover the edges with foil to prevent burning.
  • Letting the pie cool completely improves the custard’s texture and makes slicing easier.
  • For a lighter version, you can substitute whole milk with 2% or skim milk, though the custard will be less rich.

Find it online: https://lauracooks.com/easy-custard-pie-recipe/