Delectable creamy egg custard pie is a cinch to make and sure to become a family favorite!

Old Fashioned Silky Creamy Custard Pie

(9 inch) unbaked pie crust

eggs

sugar

salt

vanilla

heavy cream

milk

nutmeg

In small bowl separate one egg white from egg yolk reserving both.

Brush crust with beaten egg white and pre-bake for 7-8 minutes.  Let cool for 10 minutes.

In large bowl whisk together 3 eggs plus the one spare yolk and whatever is left from the beaten egg white , sugar, salt, vanilla, cream and milk.

Pour egg mixture into piecrust and sprinkle with nutmeg.  Bake for 35-45 minutes or until knife inserted in center comes out clean.

Cool on a wire rack.  Store in refrigerator.

Ok, this will be the third time in three days that I’ve made this.  I gave one of the first ones to my very helpful neighbor (I’m disabled).  Then I thought, wow, this will  make lovely Christmas presents.  I just can’t explain just how good this pie tastes.  I’m telling you, if you make this and give them to your friends, your friends can enjoy it and their family too,  They will just love you for sharing this fabulous tasting pie.  They’ll want the recipe for sure.

In the oven as we speak! I have not made a custard pie in YEARS. My mom always made hers from her Betty Crocker book. She has been asleep since 1991. Now, I am 61 and decided to make a custard pie with thoughts of mom....😏 your recipe is better I will admit. Richer. I will eat with visions from my 10 year old frame of view and be transported.. Thank you SO much. 💜

WOW Kim I have to say that story is the same as mine. Mom passed in 2014, made Betty Crockers custard pie on the holidays. Now at 69 I tried her recipe. It was good but this one is better.

First, AWESOME recipe.  Second, Ok, I have to give you this last, so valuable tip.  The second set of pies I made, when I poured the egg mixture into the pie crusts, the mixture spilled on the outer top edge of the crust.  I cleaned up the oven and baked them with the mixture on the crust.  Those edges of the crust that had the custard mixture on it was like candy.  It caramelized on the crust.  It was really really good.  So, then, I made another set of pies without spilling it on the crust edges, bummer, not the same.  From now on, AFTER  the initial pre-bake of the crust,  I am going to brush the outer top edge of the crust, so that it caramelizes as it bakes, and not put foil on those edge until the last fifteen minutes of cooking.  Try it.  You’re going to love it.  I was looking at my husband’s pie for his edge crust.  
Yuuuuummmmmmyyyyyyy.

Thank you so much for sharing this recipe.  I’m a small town woman as well.

Ohhh I just sloshed my pie - I keep a baking sheet underneath it, though, to keep my oven clean.  I have a 2nd pie ready to go in, I'm going to slosh it too!

I left a message earlier this day....just sliced in....oh. my. Delicious. Silky as you promised. Sweet but not cloying so. I am so, so happy. I lift my fork to my mom first because, well, she is my mom and to you. Just called my friend and told her to bundle up and get over here. Something luscious is waiting. 🥰

I made this very delicious pie before I went to bed, so that it would be ready the next day. After glazing the pie shell with the egg white, I did poke it all over with a fork to keep it from bubbling while baking. I also baked it on a cookie sheet lined with non-stick foil, but can’t wait to try your idea of pouring the egg mixture into the pie shell, right there in the oven next time! I will leave with this tip: Use Mace instead of nutmeg and sprinkle it liberally over the top before baking. Mace is made from the lacy outer covering of the nutmeg seed, and has a much richer taste than nutmeg. Did it ever enhance the flavor of this pie!!

I wanted to make this pie for Christmas and then for New Year's and then finally got to make it last night when my sister and her husband came to visit.  DELICIOUS! I sloshed a little over the crust and it turned out fine. Such a velvety custard! I was concerned that the heavy cream would take away from the consistency, but it's perfect! I will also try the 375 - the top of mine got a little brown.  I will also try the mace!  Love reading everyone's comments and thank you for a terrific recipe - a real keeper!

Love it! I do add extra vanilla because we like the vanilla taste! Only custard pie recipe I use!  I use a deep dish big glass pie plate. Also I use the pillsbury pie crust, but I double the crust. My husband likes it better this way. He's all about balance of textures and flavors.

I made this using a pre-made gluten free graham cracker crust. I was a little nervous about using it since I am a beginning pie maker, and this was my first time making a custard pie. I made this for a friends birthday at his request and he absolutely loved it. I ended up putting a good amount into a ramekin, and that also turned out to be perfect. I used the suggested 375, and it took the ramekin about 35 min and the pie 45. Thank you for sharing such a wonderful recipe

I came across this recipe while looking for a pie that only required one crust for our family Thanks Giving dinner and oh is it ever a winner! I had never even heard of Custard pie and to be honest I'm not a huge fan of custard but since it was such an easy recipe I figured why not. It was amazing and after I had only one small slice I was really disappointed to find that even though there were several untouched pies this one was gone. This pie is in fact so good that I'm going to make it again tonight, in the middle of the week, and for no reason except that it's amazing and I want more than one slice.

old fashioned silky creamy custard pie

Prep Time: 15 minutes

Cook Time: 45 minutes

Total: 1 hours

Servings: 6

Author : Beth Pierce

Ingredients

Instructions

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