This amazing Custard Pie is a classic dessert with a rich, creamy texture. With its buttery crust and smooth custard filling infused with a hint of nutmeg it’s the perfect dessert for any occasion. Each bite bursts with flavor offering a delightful explosion of creamy goodness.
Whether it’s the highlight of a family gathering or a sweet treat on a lazy afternoon, this custard pie never fails to impress. Its simple ingredients and comforting taste make it a timeless favorite for dessert lovers of all ages.
How to make Custard Pie
The recipe for this custard pie is quite easy and can be made in advance. Start by preparing the crust, blind bake the crust and then prepare the custard filling.
How to prepare the crust.
In a large bowl, mix together the butter, powdered sugar, and salt until light and fluffy. Add the egg and continue mixing until well combined and creamy. Gradually incorporate the flour into the butter mixture until fully combined, being careful not to overwork the dough. Wrap the dough with plastic wrap, shaping it into a disc, and refrigerate for at least 30 minutes.
Preheat your oven to 350°F (180°C). Roll out the chilled dough between two pieces of parchment paper or plastic wrap until it reaches about 13 inches (33cm) in diameter. Press the dough onto the bottom and edges of a 9-inch (23cm) pie pan, crimping the edges as desired. Refrigerate the crust for about 30 minutes before baking.
Line the chilled crust with parchment paper and fill it with dry beans, rice, or pie weights to prevent it from puffing up during baking. Bake for 20 minutes. Then, remove the weights and parchment paper, and return the crust to the oven to bake for another 10 minutes. If the edges begin to brown too quickly, cover them with a tart shield or aluminum foil shield.
Allow the partially baked crust to cool slightly on a wire rack. Lower the oven temperature to 325°F (160°C).
How to prepare the custard pie filling
Whisk together the eggs with sugar and salt until well combined. Gradually incorporate the milk and cream, followed by the vanilla extract and freshly grated nutmeg. Be careful not to overmix the mixture to avoid creating air bubbles. Sieve the custard mixture to remove any coagulated bits of egg.
Gently pour the filling into the pre-baked pie crust. Grate some additional nutmeg over the top of the pie for added flavor.
Bake the pie for 40-45 minutes, or until the edges are set but the center still has a slight wobble. If necessary, cover the edges with a tart shield or aluminum foil shield while baking to prevent over-browning.
Carefully remove the pie from the oven and allow it to cool completely on a wire rack at room temperature. Once cooled, refrigerate the pie for several hours or overnight before serving.
Hope you will give it a try as I am sure everybody will be delighted. If you do, don’t forget to share the photos with me on Instagram. Enjoy!
Other custard desserts you may like to try
Discover in the delightful flavors of lavender and honey with this heavenly dessert – a Lavender Honey Custard Tart! The buttery crust serves as the perfect base for the luscious cream and honey filling infused with the subtle floral notes of dried edible lavender.
This Eclair Cake is essentially a giant cream puff or eclair, made up of two layers of choux pastry that are filled with a generous amount of vanilla cream.
This Puff Pastry Caramel Slice features layers of flaky puff pastry that create a satisfying crunch, with a velvety caramel pastry cream filling that offers a sweet, creamy center.
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Classic Custard Pie
Ingredients
Pie Crust
- 1/2 cup (110g) unsalted butter , room temperature
- 1/4 cup (30g) powdered sugar
- 1/4 tsp (1g) salt
- 1 egg
- 1 ½ cups (190g) all-purpose flour
Custard Filling
- 4 medium eggs
- 2/3 cup (135g) sugar
- 1/4 tsp (1g) salt
- 2 tsp (10g) vanilla extract
- 1 ½ cups (360ml) milk
- 1 cup (240g) whipping cream
- 1/4 tsp nutmeg
Instructions
Prepare the pie crust.
- In a large bowl mix butter with powdered sugar and salt until light and fluffy. Add egg and continue mixing until well combined and creamy.
- Incorporate the flour into the butter mixture until combined. Make sure you don’t overwork the dough.
- Wrap the dough with plastic wrap, form into a disc and refrigerate for at least 30 minutes.
- Preheat the oven to 350F (180C).
- Roll the dough between two pieces of parchment paper or plastic wrap until it's about 13in (33cm) in diameter.
- Press the dough onto the bottom and edges of a 9-inch (23cm) tart pan. Crimp the edges of the dough.
- Refrigerate for about 30 minutes before baking.
- Line a parchment paper over the crust and fill with dry beans, rice or pie weights.
- Bake for 20 minutes. Remove the weights and the parchment paper.
- Return to the oven for another 10 minutes. If the edges brown too quickly, cover the edges with a tart shield or aluminum foil shield.
- Let it cool slightly on a cooling rack.
- Reduce the heat to 325ºF (160C).
Prepare the custard filling.
- Whisk together the eggs with sugar and salt.
- Gradually incorporate the milk and cream. Add vanilla extract and freshly grated nutmeg. Whisk to combine. Don’t overmix the mixture to avoid air bubbles.
- Sieve the custard mixture to remove any coagulated bits of egg.
- Gently, pour the filling into the baked pie crust. Grate some more nutmeg over the top of the pie.
- Bake for 40-45 minutes until set at the edges but still a bit wobbly in the center. cover the edges with a tart shield or aluminum foil shield while baking.
- Carefully remove the pie from the oven and let it cool completely on a wire rack at room temperature.
- Once cooled, refrigerate for several hours or overnight.
Video
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
Looks excellent but every time I try to view the video, there is not video to see. I’ve used Microsoft Edge and Chrome platforms – what am I doing wrong?
It just needs a bit of time for the video to load maybe and appear on the page. You can also give a refresh to the page. The video is there.
Love it a lot. Look very easy even without experience, I hope to try someday.