Print

Custard Pie Recipe

Print Recipe

★★★★

3.8 from 259 reviews

This classic Custard Pie recipe features a flaky, golden par-baked pie crust filled with a smooth, creamy custard made from eggs, cream, milk, and vanilla. Perfectly spiced with a touch of nutmeg, this comforting dessert requires careful preparation and baking to achieve a delicate balance of set edges and a gently jiggly center. Ideal for any occasion, it tastes best when chilled overnight to fully develop its flavors.

Ingredients

Scale

Pie Dough

  • 1 Homemade Pie Dough (see note for store-bought alternative)
  • 1 egg + a splash of milk (for egg wash, lightly beaten)

Custard Filling

  • 4 large eggs
  • 1 large egg yolk
  • 300 ml heavy cream
  • 300 ml whole milk
  • 150 g granulated sugar
  • 2 tsp vanilla bean paste or vanilla extract
  • ¼ tsp salt
  • ¼ tsp ground or freshly grated nutmeg

Instructions

  1. Par-bake the Pie Crust: Make your pie dough ahead of time so it has at least 2 hours to rest (ideally overnight). Shape it into your pie dish at least 30 minutes before baking. Cover the pie crust with parchment paper and fill with baking beans or rice to prevent shrinking.
  2. Chill and Preheat: Refrigerate the prepared crust or freeze for 10 minutes while preheating your oven to 425°F (220°C) or 200°C fan-assisted.
  3. Bake the Crust: Place the crust on the oven’s middle rack and bake for 15-18 minutes until edges turn golden brown.
  4. Lower Oven Temperature: Remove pie crust, lower oven to 375°F (190°C) or 170°C fan-assisted. Take out parchment paper and beans carefully.
  5. Apply Egg Wash and Continue Baking: Brush a thin but sealing layer of egg wash over the pie bottom to seal docking holes. Return crust to oven for 5-7 minutes until inside appears dry and light golden.
  6. Cool the Crust: Remove from oven and let cool while preparing custard filling.
  7. Prepare the Oven for Filling: Set oven to 325°F (160°C) or 140°C fan-assisted.
  8. Whisk Custard Base: In a large bowl, gently whisk eggs, egg yolk, sugar, and salt just until combined without adding air.
  9. Scald Cream and Milk: In a saucepan, combine heavy cream, whole milk, and vanilla. Heat over medium-low until steaming with small bubbles but not boiling.
  10. Temper the Eggs: Gradually add a small amount of the hot milk mixture to eggs while whisking. Continue slowly until combined, preventing curdling.
  11. Strain the Custard: Pour custard through a fine mesh sieve to remove any lumps or coagulated bits.
  12. Fill the Pie Crust: Pour strained custard into par-baked crust. Lightly sprinkle nutmeg on top. Optionally brush the edges with egg wash.
  13. Bake the Filled Pie: Place pie in the center of oven and bake for 40-50 minutes. Use a pie shield if edges brown too quickly.
  14. Check for Doneness: The pie is done when outer 1-2 inches are firm but the center still jiggles gently when the dish is moved.
  15. Cool and Chill: Let pie cool to room temperature, then refrigerate for at least 4 hours or preferably overnight for best texture and flavor.

Notes

  • The pie dough can be homemade or store-bought for convenience.
  • Be careful not to overheat the cream mixture; scalding means steam arises and tiny bubbles form, not boiling.
  • Gradual tempering of eggs prevents scrambling and ensures a smooth custard.
  • Chilling custard pie improves texture and enhances flavor development.
  • If edges brown too fast during baking, cover them with a pie shield or foil.

Keywords: Custard Pie, Classic Dessert, Cream Pie, Homemade Pie Crust, Vanilla Custard Pie

Find it online: https://foodiecara.com/custard-pie-recipe/