simple custard pie recipe

Written ByJenny Smyth Posted on
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The Best simple custard pie recipe

I’m so excited to share this simple custard pie recipe with you, it’s one of my family’s favorite desserts. I’ve been making it for years, and every time I serve it, it’s a hit.

The best part is that it’s incredibly easy to make, requiring just a few basic ingredients and minimal cooking skills. My kids love helping me in the kitchen, and this recipe is perfect for them to learn some basic baking techniques.

The result is a deliciously creamy and sweet pie that’s perfect for any occasion, whether it’s a special dinner or just a Tuesday night dessert. As an added bonus, custard pie is a great way to get some extra protein and calcium into your diet, thanks to the eggs and milk used in the filling.

And let’s not forget the nostalgia factor – who didn’t grow up loving the taste of a warm slice of custard pie fresh from the oven? It’s a classic for a reason, folks!

Simple Custard Pie

Simple Custard Pie

4.8 from 1597 votes

A classic custard pie recipe with a creamy and smooth filling in a flaky pastry crust. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Crust

1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup unsalted butter, cold and cubed
4-5 tbsp ice-cold water

For the Filling

2 cups whole milk
1/2 cup granulated sugar
1/4 tsp salt
2 tbsp cornstarch
2 large eggs
1 tsp vanilla extract

👨‍🍳Directions

1Preheat oven to 425°F (220°C).
2In a large bowl, combine flour and salt.
3Add cold cubed butter and mix until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, one tablespoon at a time, mixing just until the dough comes together.
5Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
6Roll out the chilled dough on a lightly floured surface until it is about 1/8 inch thick.
7Press the dough into a 9-inch pie dish, trimming any excess.
8Prick the bottom of the crust with a fork to prevent bubbling.
9Bake the crust for 10-12 minutes, or until lightly golden.
10Remove from the oven and set aside to cool slightly.
11In a medium saucepan, heat the milk over medium heat until it just begins to simmer.
12In a separate bowl, whisk together sugar, salt, and cornstarch.
13Gradually whisk in the hot milk, then whisk in the eggs until the mixture is smooth and well combined.
14Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
15Remove from heat and stir in the vanilla extract.
16Pour the custard filling into the pre-baked pie crust.
17Bake for an additional 30-35 minutes, or until the custard is set and the top is lightly golden.
18Allow the pie to cool completely before serving.
19This will allow the custard to set properly and prevent a soggy crust.

🔧Equipment

Mixing bowl
Pie dish
Whisk
Rolling pin
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 75mg🧂Sodium: 350mg🌾Total Carbs: 45g🥦Dietary Fiber: 1g🍬Sugars: 10g🥩Protein: 7g

📝Notes

Tips: Ensure the milk is hot but not boiling when adding to the egg mixture to prevent curdling. The pie should be cooled to room temperature before refrigerating to prevent condensation.

Watch Video Of How Simple Custard Pie Works

This simple custard pie recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a comforting dessert for your family. And don’t worry about leftovers – this pie freezes beautifully!

Simply thaw and reheat when needed. Plus, with its rich creamy texture and subtle sweetness, you’ll be hooked from the first bite.

❓ Frequently Asked Questions About Custard Pie

Q: What kind of milk should I use in the custard filling?

A: You can use either whole milk or 2% low-fat milk for this recipe. If you’re looking for a creamier filling, go with whole milk. If you want to reduce the calorie count slightly, 2% will work just fine too.

Q: Can I use a store-bought pie crust?

A: Of course! If you’re short on time or not feeling like making your own crust from scratch, go ahead and grab one from the grocery store. Just make sure to thaw it according to the package instructions before rolling it out.

Q: How do I prevent the custard from curdling?

A: To avoid curdling, make sure to cook the custard over low heat, whisking constantly as you go. You can also temper your eggs by slowly pouring hot milk into them while whisking vigorously.

Q: Can I make this pie ahead of time?

A: Yes! You can assemble the pie and refrigerate it overnight before baking. Just let it come to room temperature before serving.

Q: Do I need to chill the pie after baking?

A: No need! The pie will set nicely as it cools on its own. However, if you want to speed up the process or need to store leftovers, refrigerating the cooled pie will help prevent sogginess.

Q: Can I substitute any of the spices in this recipe?

A: Feel free to experiment with different spice combinations! This recipe calls for vanilla and nutmeg but you can swap those out with other flavors like cinnamon or cardamom if you prefer.

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