Custard Pie Recipe

I share this old-fashioned, Southern-style custard pie that blends a crisp, buttery crust with a velvety-smooth, vanilla‑scented filling. It’s lightly sweetened and perfect for chilling or serving at room temperature—truly timeless comfort food I trust you’ll adore.

Why You’ll Love This Recipe

I fell for this pie because it’s delightfully simple yet indulgent. With just pantry staples—and thanks to using room-temperature eggs and milk—it bakes up glossy, creamy, and exquisitely silky. The gentle jiggle test ensures a perfect bake every time. Plus, it’s one dessert that looks elegant yet always disappears fast!

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 unbaked pie crust

• 1 cup sugar

• 6 large eggs (room temperature)

• ¼ teaspoon nutmeg

• 2 teaspoons vanilla

• 3 cups whole milk (room temperature)

• ⅛ teaspoon nutmeg (for garnish)

directions

1. I preheat the oven to 350 °F (175 °C).

2. I lightly spray a 9½‑inch pie pan with nonstick spray and press in the crust.

3. In a bowl, I whisk sugar, eggs, ¼ tsp nutmeg, and vanilla for 2 minutes.

4. I add milk, whisking another 3 minutes until perfectly smooth.

5. To ensure smoothness, I strain the mixture through a fine-mesh sieve.

6. I pour the custard into the pie shell and sprinkle with the remaining ⅛ tsp nutmeg.

7. I bake for about 1 hour 15 minutes. The edges should be set while the center jiggles slightly—never overcook!

8. I cool it completely, then chill before slicing and serving.

Servings and timing

• Servings: 8 slices

• Prep time: ~5 minutes

• Bake time: ~1 hour 15 minutes

• Total time: ~1 hour 20 minutes

Variations

• Richer custard: I use evaporated milk or heavy cream instead of regular milk for a more luxurious texture.

• Sweet crust hack: I whisk half an egg white and brush it onto the crust before filling to prevent soggy bottoms.

storage/reheating

• Refrigerating: I keep leftovers covered in plastic wrap or foil in the fridge for 2–3 days—best served cold.

• Freezing: I avoid freezing—custard separates and loses creaminess upon thawing.

FAQs

How do I know when the custard pie is done?

I look for firm edges and a slightly jiggly center when the pan is gently shaken.

What if my custard has lumps?

I always strain the mixture before filling the crust to remove any coagulated egg bits—a simple sieve does the trick.

Can I overcook custard pie?

Yes—it turns grainy and rubbery if overbaked. I recommend stopping when the center still jiggles slightly.

Can I use a 9‑inch pie pan instead of 9½ inches?

Certainly! A 9‑inch pan works fine; I just get slightly higher sides.

What about making it richer or creamier?

I sometimes substitute evaporated milk or cream for extra richness, and it’s decadently creamy.

Conclusion

I love how this custard pie delivers classic Southern charm in every slice. It’s elegant yet fuss‑free, comforting yet sophisticated. Whether for a simple Sunday dessert or a special gathering, this pie is always a hit and leaves me craving seconds. Enjoy every silky bite!