Here’s a classic Custard Pie recipe 🥧—creamy, smooth, and subtly sweet, perfect as a comforting dessert.
Classic Custard Pie
Ingredients (Serves 6–8)
For the crust:
- 1 unbaked 9-inch pie crust (store-bought or homemade)
For the custard filling:
- 3 large eggs
- 1 cup granulated sugar
- 2 cups whole milk (or half-and-half for creamier custard)
- 1 tsp vanilla extract
- ¼ tsp salt
- Optional: nutmeg or cinnamon for sprinkling on top
Instructions
- Preheat oven
- Heat oven to 350°F (175°C).
- Prepare crust
- Place pie crust in a 9-inch pie dish.
- Optionally, pre-bake (blind bake) for 5–7 minutes to prevent a soggy bottom.
- Make custard
- In a bowl, whisk eggs and sugar until smooth.
- Warm milk slightly (do not boil) and gradually whisk into egg mixture.
- Stir in vanilla and salt.
- Assemble and bake
- Pour custard into prepared crust.
- Sprinkle nutmeg or cinnamon on top, if desired.
- Bake 45–55 minutes until custard is set but still slightly jiggly in the center.
- Cool & serve
- Let pie cool to room temperature, then refrigerate at least 2 hours before serving.
Tips
- To prevent cracking, bake custard in a water bath: place the pie pan in a larger baking dish filled with hot water.
- For extra flavor, add a tablespoon of bourbon or rum to the custard.
- Serve with whipped cream, caramel sauce, or fresh berries.
If you want, I can also give a sweetened condensed milk custard pie version—it’s even creamier and more dessert-like.
Do you want me to share that version?
