Homemade Custard Pie Recipe

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5 from 8 votes

Only 5 ingredients make up the filling to this homemade custard pie recipe.

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: American

Servings:

Calories: 229kcal

Author: Julie Clark

Ingredients

2 ½ cups whole milk
4 large eggs (slightly beaten)
½ cup granulated sugar
¼ teaspoon salt
1 teaspoon vanilla extract
1 9" unbaked pie shell
1/4 teaspoon ground nutmeg

US Customary - Metric

Instructions

Preheat the oven to 400º Fahrenheit.
Scald the milk in the microwave, heating it until just before boiling (to 180ºF).* You can also scald the milk in a saucepan on the stove. 2 ½ cups whole milk
Whisk together the eggs, sugar, salt and vanilla. 4 large eggs, ½ cup granulated sugar, ¼ teaspoon salt, 1 teaspoon vanilla extract
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 and flute the edges of the pie dough. *To avoid a soggy pie crust, brush the bottom bottom of the unbaked pie dough with whisked egg whites. This forms a barrier and helps keep the crust from getting too soggy.* 1 9" unbaked pie shell
Pour the custard filling into the prepared pie plate. Sprinkle the top of the custard with nutmeg. 1/4 teaspoon ground 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. Do not overbake.
Allow the pie to cool to room temperature, 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.

**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.

Storage: 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.

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