Classic Custard Pie
This creamy classic custard pie is an elegant dessert that’s deliciously light and easy to make ahead of time.
Check out your pantry and fridge for the ingredients, as they are staples in most kitchens. It’s hard to believe that basics such as fresh eggs, pure vanilla extract, sugar, salt and whole milk are all that is necessary to make such a scrumptious dessert!
We realize that many families prefer skim milk rather than whole milk due to fat content and cholesterol, but this is one time an old-fashioned classic deserves old-fashioned ingredients. Life’s too short not to indulge every once in a while, right?
Serve this creamy classic custard pie all by itself or use fresh fruit or sauce as the perfect accompaniments. Whichever way you choose, it will be an exceptional note on which to end your family gathering.
Classic Custard Pie Recipe
Ingredients
- 1 pie crust, deep-dish store-bought
- 5 large eggs
- 3 cups whole milk
- 1 Tbsp pure vanilla extract
- 1 cup granulated sugar
- 1/4 tsp salt
- 1 sprinkle nutmeg, cinnamon or mace
Instructions
- Beat eggs in a large mixing bowl with vanilla, sugar and salt then stir in milk.
- Pour mixture through a strainer into an unbaked pie crust and sprinkle with your choice of spice.
- Bake at 425 degrees for 10 minutes then lower the heat to 325 degrees and continue to bake for 50-55 minutes. The edges will be set but the center will still be wiggly. Do not allow filling to bubble.
- Chill 4 hours or overnight.
Notes
Very good
I didn’t like this pie at all. It tastes like sugary eggs. Nothing custard about it. The texture is more like baked eggs. Also, too moist at the bottom. You can even see it in the photo with the recipe, I just didn’t notice it before. I feel like I wasted a lot of eggs and vanilla. Sorry, no offense to those who love it, this is just not good to me.
Perfect first time!
So easy to make.
Thank you, I love custard pie.
I like the Pie but have trouble putting in oven would it be ok if I set on cookie sheet.
Turned out fabulous! Other recipes don’t mention using the strainer, I’m glad this did. The recipe made a lot more than just one deep dish for me. I used a quick Marie Calender’s crust. I came as a two pack, so I ended up using both. I did shorten the cook time, as they were thinner pies. Thank you!
The recipe I used today is one I’ve had for years. It’s been years since I’ve made it. My recipe was one less egg an 1/2 cup less Milk also 1/2 cup less sugar. I did use 2% milk. But if I make it again I will up the vanilla, I can hear my dad saying needs more vanilla. This pie was ok but it was missing more vanilla. It did fit a deep dish crust.
1 tablespoon of vanilla? Is that a typo? Thx!
Wonderful.
The best by far. Everyone I make this for says it is the best tasting and like “Mom” used to make
Can I use 2% milk instead of whole milk ?
Delicious! The family loved it!!
Definitely delicious! Will make again. Still had too much filling even with the deep dish pie crust though.
I love, love, love custard pie! Thank you!