Homemade Custard Pie

Only 5 ingredients make up the filling to this homemade custard pie. We give step by step instructions on how to make this classic and comforting old fashioned pie. 

It was over a year ago that we shared our homemade baked custard recipe and you all have loved it. Ever since that day you’ve been asking for a custard pie so we’re excited to be sharing it with you today!

overhead view of custard pie with whipped cream

Homemade Custard Pie Recipe

Homemade custard pie is a popular dessert recipe to have on your holiday dinner table. It’s creamy, sweet and lightly dusted with nutmeg for a classic holiday flavor. Don’t forget to make this easy pie any time of the year though. It’s simple, cool and delicious!

What is egg custard pie?

Egg custard is a mixture of milk, sugar, and eggs (along with a touch of vanilla and salt), that bakes together into a creamy, smooth dessert. It has a mild, lightly sweet flavor so it’s a nice treat when someone is feeling under the weather. With all of the milk and eggs, it’s also high in protein.

piece of custard pie on a plate

How do you make a custard pie?

The first step in making custard pie is scalding the milk. What does it mean to scald milk and is it necessary? To scald milk, heat the milk either in the microwave or on the stovetop until just before a boil (about 180º F). Scalding the milk helps to develop the flavor of the pie and improves the texture. Can you skip this step? Officially, yes, but I don’t recommend it. If you want the best tasting pie, scald the milk.

After the milk is scalded:

  • Whisk together the eggs, sugar, salt and vanilla.
  • Drizzle 1 cup of the hot milk into the egg mixture, whisking quickly as you drizzle the milk in. This step is called “tempering the eggs”. If you add the hot milk to the eggs to quickly, the eggs will cook and create little egg pieces in the custard. You want your custard smooth, so be sure you drizzle a cup of the hot milk in and whisk quickly to slowly bring the temperature of the eggs up.
  • Once you have 1 cup of scalded milk blended in, add in the rest of the milk as you continue to whisk.
  • Using your favorite pie crust (this is our favorite pie crust recipe), place an unbaked pie crust in a pie pan, fluting the edges and fitting it to the pan. (Or get fancy and use a cinnamon roll pie crust!)
  • Brush the bottom of the crust with an egg white if you’re afraid of having a soggy crust.
  • Pour the custard into the pie crust.
  • Sprinkle the top of the pie with nutmeg, then bake in a preheated oven.

How do you know if custard pie is done?

The pie is still going to seem “jiggly” when it is done. The top of the pie will no longer be wet. You should be able to stick a thin knife in the center of the pie and have it come out clean, with no liquid on it. The pie will continue to firm up as it cools.

Be careful not to overbake custard pie!

overhead view of custard pie with spatula

Do you refrigerate custard pie?

Yes! Because of the eggs and milk you should refrigerate custard pie. Allow the cake to cool completely at room temperature, then cover the pie and refrigerate it.

Tools for Pie Making

  • Pastry Cutter: I use this tool all the time. It cuts butter into flour perfectly for streusels, crusts and other pastries.
  • Pastry Mat: This silicone mat keeps your cupboard clean and makes rolling out pastries so easy.
  • Cute Pie Plate: Because if you’re taking the time to make pie, serve it up in style!
  • Pie Crust Decorator Wheel: Makes beautiful edges to your pie!
  • Pastry Guide: Makes perfectly round crust, every time.

Other Pie Recipes

how to make egg custard pie
how to make egg custard pie

Homemade Custard Pie

5 from 1 vote
Only 5 ingredients make up the filling to this homemade custard pie. We give step by step instructions on how to make this classic and comforting old fashioned pie. 
Servings 8
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients
 

  • 2 ½ cups milk
  • 4 large eggs (slightly beaten)
  • ½ cup granulated sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  • 1 unbaked pie shell
  • 1/4 teaspoon nutmeg

Instructions
 

  • Preheat the oven to 400 degrees Fahrenheit.
  • Scald the milk in the microwave, heating it until just before boiling (to 180 degrees). * You can also scald the milk in a saucepan on the stove.
  • Whisk together the eggs, sugar, salt and vanilla.
  • Take 1 cup of scalded milk and drizzle it into the egg mixture, whisking quickly and constantly. Once you’ve drizzled in the first cup, then slowly drizzle in the rest of the milk, whisking the entire time.
  • Line a 9” pie plate with your favorite pastry crust.
  • *To avoid a soggy crust, brush the bottom bottom of the unbaked pie crust with egg whites. This forms a barrier and helps keep the crust from getting too soggy.*
  • Pour the custard mixture into the prepared pie plate.
  • Sprinkle the top of the custard with nutmeg.
  • Bake the pie for 30-35 minutes. The pie will seem “jiggly”, but a knife inserted into the center of the pie should come out clean.
  • Allow the pie to cool, then store the pie in the refrigerator.
  • Top with freshly whipped cream and a sprinkling of nutmeg, if desired.

Notes

*Scalding the milk helps to develop the flavor of the pie and improves the texture.
The calories shown are based on the pie being cut into 8 pieces, with 1 serving being 1 slice of pie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition

Calories: 229kcal | Carbohydrates: 26g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 100mg | Sodium: 228mg | Potassium: 155mg | Sugar: 16g | Vitamin A: 260IU | Calcium: 104mg | Iron: 1mg
Author Julie Clark
Course Dessert
Cuisine American
Calories 229
Keyword easy pie recipe, egg custard, how to make custard, old fashioned recipe

A close up of a custard pie title image

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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