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With easy and tasty ingredients, this Custard Pie is a fun, flavorful dessert that is perfect year-round. A classic pie recipe that everyone will love.

Slice of Custard Pie on white plate with fruit.

I am a sucker for a good slice of pie. This Custard Pie has been one of my favorites for the longest time, growing up, we always made it for all occasions, and I have never gotten sick of it.

This is such a super easy recipe to whip up, and there is no reason NOT to make it. It is such a classic, with some of my own twists added over the years.

Regardless, this is one recipe that is always requested and that we bring to any and all family or friend functions and gatherings. It is especially perfect around the holiday season.

It holds up well and is great served with whipped cream, fruit, plain, or with a sauce of choice. However you want it, there is always a reason for this Custard Pie.

If you have never tried one, or want an easy dessert to make, then you have to make my Custard Pie Recipe, you will not regret it.

Some of my other favorite pie recipes that we have on our site include: Apple Hand Pies, Banana Cream Pie and No Bake Peanut Butter Pie.

Pie server holding up a slice of pie out of pie plate.

WHY THIS RECIPE WORKS:

  • Easily available ingredients help this come together quickly.
  • Double this recipe to save for later.
  • This makes the perfect make-ahead dessert!

INGREDIENTS NEEDED (FULL RECIPE BELOW):

Refrigerator pie crust
Eggs
Granulated sugar
Heavy cream
Whole milk
Vanilla extract
Almond extract
Fine sea salt
Ground nutmeg

Ingredients needed to make a Custard Pie.

HOW TO MAKE A CUSTARD PIE:

  1. Preheat the oven to 400°F. Place the pie crust into a 9-inch pie plate and crimp the edges. Add pie weights and bake for 10 minutes. Remove the weights and bake an additional 5 minutes until the center of the crust appears dry and lightly browned. Let the crust cool on the counter for 15 minutes.
  2. In a large bowl, whisk together the eggs and sugar until smooth.
  3. Add the heavy cream, milk, vanilla, almond extract, and salt. Whisk until smooth. 
  4. Add the filling but do not add too much that it will go over the crust of the pie. Depending on the depth of your pie plate, you may not use all the filling, but that’s okay.
  5. Sprinkle the top of the pie with the nutmeg, place it in the oven, and tent it with foil. 
  6. Bake for 35 minutes. Remove the foil and bake for an additional 5 minutes. The pie is ready when a knife inserted into the center comes out clean, it will appear moist but no filling should be stuck to it. The pie will be jiggly. 
  7. Let it cool completely on the countertop, then place it in the fridge to chill for at least 4 hours or, best overnight. Slice and serve.

Step by step photos on how to make a Custard Pie.

DO I HAVE TO USE WHOLE MILK?

While any milk will work for this recipe, we like to use whole milk. It really gives this Custard Pie some extra richness, so I highly suggest using it.

WHAT CAN I TOP THIS WITH?

While great on its own and not overly sweet, some toppings or additions are fun to add. Some of our favorites include:

  1. Berries
  2. Whipped cream
  3. Butterscotch sauce
  4. Caramel sauce
  5. Side of ice cream

DO I HAVE TO USE THE ALMOND EXTRACT?

This really gives this pie a nice touch of flavor, if you are not a fan of almond extract or cannot find it, you can use regular vanilla in its place.

Overhead of slice of Custard Pie on white plate with fruit.

HOW TO STORE:

This can be stored covered or in an airtight container where it will keep in the refrigerator where it will keep for up to 3 days.

You can also freeze this pie, wrap your pie plate with plastic wrap and then foil and it will keep in the freezer for up to 3 months.

To defrost, remove to the refrigerator overnight until thawed.

TIPS AND TRICKS:

  • Easily double this recipe to have more on hand for later.
  • If you do not like nutmeg, you can use pumpkin pie spice or cinnamon.
  • The nutmeg can be mixed into the pie filling instead of sprinkled over the top.
  • Serve with some toppings, see above for some of my favorites.
  • The almond extract can be omitted and all vanilla can be used.
  • This can be frozen, see above on how to do that.

Pie on plate with bite taken out of it.

When it comes to classic recipes, you really cannot pass over this Custard Pie. Perfect for any occasion, do not wait around to make this recipe!

If you like this recipe you might also like:

If you’ve tried this CUSTARD PIE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

This Silly Girls Kitchen Logo
5 from 1 vote

Custard Pie

Author Dana at ThisSillyGirlsKitchen.com
Prep: 10 minutes
Cook: 1 hour
Chill Time: 4 hours 15 minutes
Total: 5 hours 25 minutes
With easy and tasty ingredients, this Custard Pie is a fun flavorful dessert that is perfect year round. A classic pie recipe that everyone will love.
Servings 8

Ingredients
  

Instructions

  • Preheat the oven to 400°F. Place the pie crust into a 9-inch pie plate and crimp the edges. Add pie weights and bake for 10 minutes. Remove the weights and bake an additional 5 minutes until the center of the crust appears dry and lightly browned. Let the crust cool on the counter for 15 minutes.
  • In a large bowl, whisk together the eggs and sugar until smooth.
  • Add the heavy cream, milk, vanilla, almond extract, and salt. Whisk until smooth.
  • Add the filling but do not add too much that it will go over the crust of the pie. Depending on the depth of your pie plate, you may not use all the filling, but that’s okay.
  • Sprinkle the top of the pie with the nutmeg, place it in the oven, and tent it with foil.
  • Bake for 35 minutes. Remove the foil and bake for an additional 5 minutes. The pie is ready when a knife inserted into the center comes out clean, it will appear moist but no filling should be stuck to it. The pie will be jiggly.
  • Let it cool completely on the countertop, then place it in the fridge to chill for at least 4 hours or, best overnight. Slice and serve.

Notes

  1. Easily double this recipe to have more on hand for later.
  2. If you do not like nutmeg you can use pumpkin pie spice or cinnamon.
  3. The nutmeg can be mixed into the pie filling instead of sprinkled over the top.
  4. Serve with some toppings, see above for some of my favorites.
  5. The almond extract can be omitted and all vanilla can be used.
  6. This can be frozen, see above on how to do that.

Nutrition

Calories: 355kcal | Carbohydrates: 32g | Protein: 6g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 128mg | Sodium: 288mg | Potassium: 147mg | Fiber: 1g | Sugar: 22g | Vitamin A: 728IU | Vitamin C: 0.2mg | Calcium: 88mg | Iron: 1mg
Nutrition Disclaimer
Course Dessert
Cuisine American

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5 from 1 vote (1 rating without comment)

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