custard pie

Buttermilk pie is a classic southern custard pie made with basic pantry ingredients. Creamy and rich, it tastes like creme brulee. Easy and DELICIOUS!

Buttermilk Pie

pastry

eggs (at room temperature)

sugar

all-purpose flour

salt

unsalted butter

low fat buttermilk

whiskey (such as bourbon, vanilla

lemon

lemon juice

vanilla extract

nutmeg (freshly grated if possible)

whipped cream (optional,

Prepare and roll out the pie crust. Transfer it to a standard 9-inch pie dish.

Trim the edge almost even with the edge of the pan Fold the edges under and crimp with your fingers or a fork. Refrigerate until you are ready to bake.

Position one rack in the center of the oven and one in the lower third. Preheat to 325 degrees F.

In the bowl of a standard mixer fitted with the paddle attachment or a large mixing bowl, beat the eggs on low speed just until mixed.

To the bowl, add the sugar, flour, and salt. Mix again on low speed, just until the ingredients are evenly incorporated.

Add the melted butter and mix once more.

Add the buttermilk, whiskey, lemon zest, lemon juice, vanilla extract, and nutmeg. Gently stir until combined.

Remove the pie crust from the refrigerator. Slowly pour in the filling. Pour into prepared pie shell. Gently place the pie dish on a rimmed baking sheet.

Carefully place the pie on its baking sheet onto the bottom third rack. Bake for 20 minutes.

Slowly and gently transfer the baking sheet with the pie to the oven&#039;s center rack. Continue baking for 40 more minutes. You will know the pie is done when the center is set and a thin, crackly crust forms on top. Check the pie a few times as it bakes to make sure the crust isn&#039;t browning too fast. If the crust starts to become darker than you&#039;d like, use a pie shield or strips of aluminum foil to cover and protect it. Continue baking as directed.

Transfer the pie to a wire rack to cool. You can serve it warm, chilled, or at room temperature. Top with lots of whipped cream and enjoy!

https://content.jwplatform.com/videos/YA8es3RB.mp4

Buttermilk pie is a classic southern custard pie made with basic pantry ingredients. Creamy and rich, it tastes like creme brûlée. Easy and DELICIOUS!

Buttermilk Pie Recipe

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

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.

Tastes just like what my Nana used to make. So good. Reminds me of eggnog in a pie.

I doubled this &amp; had enough for 3 pies. I only have 2 crust; any suggestions for storage or use of the remainder? Can it be pot boiled into a pudding? Thanks!

I love this just as is as custard cups sans the the pie crust.

My daughter and I love egg custard pie so we tried this recipe. It is absolutely delish and we kept going back and forth for pieces. We put the extra in ramekins (in a water bath) and they were just as delicious. Thanks for this simple recipe.

OMG This is the best custard pie!! I had leftovers so I put it in a few ramekin and made small servings...
Definitely a keeper

This pie is so creamy and delicious! One for the recipe box!

Looks amazing! Are there any sugar substitutes I can use to make it a sugar-free version? tysm

This is legit making my mouth water. I haven't made custard pie in forever, and this post makes me remember how much I love it. I'll be making this for the weekend. It looks soooo good.

What a delicious pie! This is perfect for spring; I love custard and haven't had it in quite some time! Excited to make this this week!

That custard pie looks amazing! It also looks so simple to make. I'll have to get my husband to make it for me!! LOL

Oh goodness, this pie looks delightful! So creamy and delicious...I wish I had a slice right now!

This pie looks ever so delicious. A dessert the whole family will love!

My mom has a similar recipe to this and it's so so devine. I will save this one and make it one day for her. Thanks for sharing.

Hmmm yum! This Custard Pie looks sooooo delicious. My son would love this.

I love learning about new recipes.  I have never tried creamy custard pie  before but i am intrigued to find out what it tastes like.

Yum this recipe looks so delicious. We love custard pie too!

This looks so delicious! Adding to my mist try recipes list!! Thanks for sharing:)

Splenda is a good substitute for sugar. Next time. Am also thinking about using fat free half and half in place of milk and cream. But i wonder, how can half and half be fat free?

I love creamy textures when it comes to desserts. This looks rich in flavor and a perfect match for a sweet craving.

This recipe looks absolutely delicious! I can't wait to try it out

Hi  Beth,
What about splenda? I thought it worked out well.
I want to try fat free half and half but hesitant. What do you think?

I'm so excited to find your recipe. I can't wait to make it!  It looks delicious!  I have looked at many custard pie recipes and they turn the oven down to 325 to bake the custard.  My question is do you bake the pie at 400 degrees like the crust or do you turn the oven down?  Thanks for this recipe!

Made this pie today and it was delicious!  Very easy to make and it is so light and yummy!

Our friend Larry (70 yo) reminisced fondly about a pie his aunt in Missouri used to make when he was young. With his description, I searched for a recipe  that would make him smile. I made your recipe and baked it in a pre-baked frozen crust. I wish you could have seen his face. He was delighted and said  it was "very close" to the pie he remembered. Thanks so much for posting  your recipe. You gave Larry a fountain of youth for at least as long as the pie lasted.

Made this pie today. Egg custard pie was my Grandmother favorite pie to bake for the church it wasnt  expensive to make, it tasye great and its super simple.
 I hope this pie taste as good as it looks.

Made this as 6 mini-pies (along with a nice custard-only cook's portion!) for a family reunion. Super good, traveled well. Even froze overnight without harm. This is a keeper recipe!

This is for a deep dish crust....if you had leftover, you were using regular crust....just pour extra into oven proof ramikens sprayed with oil and bake...this recipe should have stated "Deep Dish".

I made this using a Pillsbury Frozen Pie Crust.  The crust did not shrink and this pie was fabulous!

Made this for Thanksgiving. It was dense and grainy. I think next time I'd use more egg yolks and less heat for a longer cook time. Maybe a water bath might help also.

I made two of these pies and they were AMAZING!!!!  I followed the recipe exactly and they came out perfect. This will be my new custard pie recipe from now on!!!!  Thanks

Making this right now as it bakes it smells so good, 
For substitutes would all egg yikes and 2 whites and all heavy cream make a richer custard? Or just ruin the recipe?

This was the first egg custard pie I've ever made.  It was very easy to make.  I thought it was just a tad too sweet.  And, even though I prebaked the piecrust per the directions, there was quite a bit of liquid at the bottom.  I didn't want to let the pie bake longer than 45 minutes but did let it bake a couple minutes longer.  The knife came out clean so I was pretty sure it was done.  Any suggestion as to what I need to do to prevent there from being liquid on the bottom?

I have made this 3 times for a friend at church. He absolutely LOVES it and wants me to make it for him a lot. Previously, I have followed the recipe, using one 9 inch deep dish store bought frozen crust. Each time there was at least a cup left over which I baked in a dish in the oven. This time I wanted to make my friend 2 pies. So I added an extra egg and about one fourth cup more heavy cream. It turned out to be the perfect amount for two 9 inch regular frozen pie crusts! They are in the oven now!

Everyone is having leftover filling because it is a recipe for a Deep Dish pie crust, not a Regular size crust.....it doesn't tell you that as far as I saw...either reduce the ingredients or make sure to use a Deep crust....I just increased and made two regular pies.






pie crus

Thank you for this recipe. I am baking your pies for Easter. One plain and one with coconut! LOL!  My house smells so good and I miss my mama. have a blessed Easter

My Husband loves custard pie. I've tried different recipes but this is now my go to!! I don't know if it's the cream but this is the best recipe for sure.  I just made one 5 days ago and he's been bugging me to make another !  ? It's in the oven now.  Thanks for the recipe !

I made this recipe, but added some cut up fresh rhubarb that I had tossed with sugar and it came out very good. My tip to everyone is to try this recipe with some rhubarb, it comes out pretty great.

Looks delicious. Can't wait to try it with my family!

This classic recipe is THE BEST! Love the hint of nutmeg in it!

Made this pie and I NEVER bake lol but it turned out so well and we LOVED it!
Going to put this into my recipe book, im making for my kids so they have it too :)

Made without the crust and it was wonderful!!!

I am not writing this review because it looks amazing...that's why I made it.  There are few reviews by people who actually made this.  I made this exactly as written and it came out delicious and looked beautiful thank you for this recipe..it is a keeper

This Chocolate Cream Pie is the ultimate in rich, creamy, chocolate lusciousness. The Chocolate Cream filling is what happens when you combine really good pastry cream with a ridiculous amount of bittersweet chocolate. And the toasted almond crust is nutty, buttery, and super crispy, delivering a delicious contrast to the ultra-creamy chocolate cream and whipped cream topping.

Extra Rich and Creamy Chocolate Cream Pie

Toasted Almond Pie Crust, chilled

chocolate

gelatin

water

large egg yolks (*See note below for what to do with the whites)

cornstarch

tsp table salt (3/4 tsp kosher salt)

tsp almond extract (optional, but super delicious)

confectioners sugar (powdered sugar)

Finely chop the chocolate and place it in...

Finely chop the chocolate and place it in a medium size bowl. Set aside.

Add the gelatin to a small bowl and...

Add the gelatin to a small bowl and add the 1 tablespoon of water. Stir to moisten the gelatin and set aside.

Add the egg yolks and cornstarch to a...

Add the egg yolks and cornstarch to a medium size bowl and beat with a wire whisk to combine. Set the bowl on a kitchen towel somewhere close to the stovetop. (This will keep the bowl from sliding around on your counter when you whisk in the hot milk.)

Set a 1 or 2 cup heat proof...

Set a 1 or 2 cup heat proof measuring cup next to the stovetop. (Preferably one with a pourable spout.)

Add the milk, sugar, and salt to a...

Add the milk, sugar, and salt to a 3-quart or larger heavy bottomed saucepan and stir to combine. Cook over medium heat, stirring frequently, just until it barely begins to boil. Remove the pan from the heat.

Pour 2 cups of the hot milk into...

Pour 2 cups of the hot milk into the measuring cup. (If using a 1-cup measure, do this in two batches.) Slowly pour the hot milk from the measuring cup into the egg yolks, pouring very slowly, and whisking constantly. Then, pour everything back into the saucepan and set it over low heat. (*See note.)

Cook, stirring constantly, until the custard is thick...

Cook, stirring constantly, until the custard is thick and begins to boil. As soon as thickens to the consistency of pudding and barely begins to boil, remove from the heat and whisk for about 20 seconds longer.

Pour the pastry cream over the chopped chocolate....

Pour the pastry cream over the chopped chocolate. Do not stir.

Break the gelatin into small pieces and drop...

Break the gelatin into small pieces and drop them onto the hot pastry cream. Let stand for about 20 seconds to let the gelatin melt, then stir until the gelatin and the chocolate are completely incorporated, about 20 seconds. Stir in the vanilla and almond extracts.

Cover with plastic wrap, pressing the wrap over...

Cover with plastic wrap, pressing the wrap over the surface of the pastry cream. Refrigerate for at least 3 hours and up to 48 hours. (*At this point, the pastry cream can be frozen. See notes below.)

Follow the instructions in the recipe for Toasted...

Follow the instructions in the recipe for Toasted Almond Pie Crust to roll out and fully pre-bake the crust.

Let the crust cool completely before filling.

Using an electric mixer with the whisk attachment,...

Using an electric mixer with the whisk attachment, beat 3/4 cup of the heavy cream with an electric mixer fitted with the whisk attachment until stiff peaks form.

Remove the cooled chocolate pastry cream from the...

Remove the cooled chocolate pastry cream from the refrigerator and add to the whipped cream. Beat on medium speed with an electric mixer until fully combined, about 1 minute.

Scoop the chocolate cream filling into the cooled...

Scoop the chocolate cream filling into the cooled pie crust, smoothing it out into an even layer.

Using an electric mixer with the whisk attachment, whip the remaining 1 1/2 cups of heavy cream with 2 tsp vanilla extract and the powdered sugar until stiff peaks form. Spread the whipped cream over the chocolate cream filling.

Refrigerate the pie until ready to serve.

A Perfect Cinnamon Pie Recipe for the holidays with a creamy spiced filling and golden crust!

Cinnamon Pie Recipe

cream cheese, (softened)

brown sugar, (packed)

eggs (+ 1 egg yolk)

cinnamon

pie crust, (homemade

Powdered sugar (for dusting)

Preheat the oven to 350 degrees F. Roll and fit a pie crust into a  standard 9 inch pie dish. Crimp the edges and place the pie crust in the refrigerator.

Place the cream cheese and brown sugar in the bowl of an  electric mixer. Beat on high until light and fluffy, about 3-5 minutes. Scrape the bowl with a spatula, then beat in the eggs. Scrape the bowl again, then set the mixer on low and mix in cream, flour, cinnamon, vanilla, salt and nutmeg until very smooth.

Pour the cinnamon filling into the prepared pie pan. Bake for 35 minutes, until the center seems set when jiggled, but not totally firm. Bake another 5 minutes if needed. Cool completely. Cover and chill.

Take out of the refrigerator 1 hour before serving. Dust the top of the pie with powdered sugar. Cut and serve with whipped cream if desired.

https://content.jwplatform.com/videos/YIe7K4om.mp4

This old-fashioned, classic Southern treat will leave your taste buds begging for seconds!

Custard Pie

whole milk (room temperature)

eggs (room temperature)

pie crust

Preheat oven to 350°F.

Lightly spray a 9 1/2 in pie pan with nonstick spray.

Place unbaked pie crust in pie pan, pressing dough against the sides of the pie pan.

Beat together sugar, eggs, nutmeg and vanilla. Add milk and whisk until smooth.

Pour mixture into pie shell.

Sprinkle the nutmeg lightly on top of the custard.

Bake for 1 hour and 15 minutes or until set.

https://embed.mediavine.com/videos/ll0oczxqgrg79kcdc1uj

Custard pie is an old fashioned, southern dessert that people have been making for nearly 200 years. With eggs and milk being the main ingredient to make a custard filling – and nutmeg sprinkled on top – this pie is smooth, silky and ridiculously rich. It’s always a big hit with guests!

This rich recipe is the perfect weekend baking project. 

Custard Pie Recipe

single-crust pie dough (about 10 ounces)

Crack 4 large eggs into a medium bowl and sit at room temperature while you prepare the pie crust. 

Place the pie dough on a lightly floured work surface and roll out into a 13-inch round. Press into a 9 to 9 1/2-inch pie plate (not deep dish) and fold the overhang underneath. Crimp as desired.

Refrigerate the pie shell for 20 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 400ºF.

Place the pie plate on a baking sheet. Line the crust with parchment paper or aluminum foil, then fill with pie weights, dried beans, or rice. Bake until the edges of the crust are just starting to turn golden, 12 to 15 minutes.

Remove the parchment and pie weights. The bottom of the pie will still look wet and uncooked. Bake until the bottom looks dry, another 5 minutes. Let cool on a wire rack while you prepare the filling. Reduce the oven temperature to 300ºF.

Pour 2 cups whole milk and 1/2 cup heavy cream into a medium saucepan. Heat over medium heat just until small bubbles form around the edges, 2 to 3 minutes. Remove from the heat.

Add 1/2 cup granulated sugar, 1 tablespoon vanilla extract, and 1/4 teaspoon kosher salt to the bowl of eggs and whisk until well combined. While whisking constantly, slowly pour in the milk mixture and whisk until combined. 

Place the pie plate on a baking sheet. Pour the filling in the pie shell. Sprinkle with 1/4 teaspoon ground nutmeg evenly over the top of the pie. Cover the edges of the pie shell with a pie shield or wrap lightly with aluminum foil to prevent over-browning. 

Bake until the custard is set at the very edges, 48 to 54 minutes. The center will still look very jiggly, loose, and uncooked. A paring knife inserted in the center should come out clean and an instant-read thermometer inserted in the center should register about 180°F.

Place the on a wire cooling rack. Let cool completely, about 2 hours. Refrigerate until ready to serve.

A delicious combination of sweet custard and juicy red raspberries in this recipe. It’s simple and easy to make. Taste so creamy and delicious, it’s the perfect summer pie.

Creamy Raspberry Custard Pie

Raspberries

Sugar

Eggs

Milk (Soy Milk, Almond Milk

Flour

Vanilla

Pie Crust

Place the pie crust into the pie plate and flute the edges.

Take the raspberries and place it in the pie plate.

In a medium bowl, add the eggs and whisk.

Add the milk, vanilla, and whisk again.

Add the flour and sugar into the bowl and mix well.

Pour the custard mixture over the raspberries and spread with a spatula so it’s even.

Bake in a preheated 375-degree oven for 45-60 minutes. Until the pie is set. If the middle of the pie is still jiggly that is ok, it will finish cooking while the pie cools.

Fully cool the pie on a wire rack and then serve plain or with whipped topping or ice cream or sprinkle with a little powdered sugar.

https://www.youtube.com/watch?v=-jBugT-1gtY

This is an easy and delicious homemade pie recipe for raspberry custard pie. It’s a delicious mix of creamy custard and yummy red raspberries mixed into a wonderful pie recipe your entire family will love. 

If you can stir, you can make this pie recipe. 

Get the printable recipe, https://frugalfamilyhome.com/food/recipes/raspberry-custard-pie-recipe

Need a Pie Crust Recipes, see my pie crust tutorial, https://www.youtube.com/watch?v=7ddyVpkXCY4&t=23s

Find more easy and delicious recipes on the blog, https://frugalfamilyhome.com/category/food/recipes


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#RaspberryPie #RaspberryCustardPie #PieRecipe #Recipe

Easy Homemade Raspberry Custard Pie Recipe, Creamy and Delicious

This Easy Peasy Custard Pie is so easy to make and great with some whip cream.

Easy Peasy Custard Pie

9 inch deep dish pie shell, unbaked

sweetened condensed milk

eggs (beaten)

nutmeg (Optional)

In a mixing bowl whisk together the milk, water, salt and vanilla extract.

Beat eggs well and add to milk mixture and continue beating with wire whisk until filling is smooth.  Pour into pie shell.

Sprinkle nutmeg on top.

Bake in preheated 425 degree oven for 10 minutes, reduce heat to 350 degrees and continue baking for 50 minutes until middle is set.

Remove from oven, cool to room temperature and serve with whipped cream on top.  Makes 1 pie. Refrigerate any left over.

Looking for an amazing summer pie recipe? This Sweet Tea Pie from Delish.com is the best!

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Top 23 custard pie recipes from across the web

The most viewed custard pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Buttermilk Pie

Old Fashioned Silky Creamy Custard ...

Extra Rich and Creamy Chocolate Cre...

Cinnamon Pie Recipe

Custard Pie

Custard Pie Recipe

Creamy Raspberry Custard Pie

Easy Peasy Custard Pie

Sweet Tea Pie

Lemon Bread Pudding with Lemon Gree...

Lemon Bread Pudding with Lemon Gree...

Classic Filipino Leche Flan (Smooth...

Grammy's Peach Custard Pie

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The most viewed custard pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine