Custard Pie
How I Got Hooked on Custard Pie
If you’ve never found yourself baking a custard pie at 11 pm just because the craving hit, are you even living? The first time I made this, my mum was on the phone walking me through it (with some, shall we say, creative guidance—love you, mum). There’s just something about the smell of nutmeg and vanilla wafting through the house that instantly makes me feel like a kid again, slippers on, waiting for dessert. And sure, the first time I tried, I definitely spilled the filling all over the oven (who hasn’t?), but hey, that’s what cleaning days are for, right?
Why You’ll Love This (No, Really)
I make this whenever I want everyone to think I spent all day in the kitchen (when, secretly, it took about as long as watching an episode of Bake Off). My family goes bananas for this because it’s creamy but not too sweet, and there’s that classic nutmeg sprinkle on top. Oh, and it’s honestly the only pie my brother won’t drown in whipped cream—it’s good enough on its own (though nobody’s judging if you do). If you’ve ever felt like custard pie is fussy, trust me, I’ve burned the crust more than once, so you’re in good company.
What You’ll Need (and Some Swaps That Totally Work)
- 1 pre-made pie crust (I use the store-bought kind when I’m lazy, or homemade when I’m feeling fancy)
- 3 large eggs (sometimes I use 4 if they’re on the small side)
- 1 cup sugar (granulated, but brown sugar gives it a caramel vibe—up to you)
- 2 cups whole milk (my friend once used half-and-half and it was very rich but delicious)
- 1 tsp vanilla extract (my grandmother swore by the stuff with the red cap, but I’ll use whatever’s around)
- 1/4 tsp salt (I just do a small pinch if I can’t find the measuring spoons)
- 1/4 tsp freshly grated nutmeg (pre-ground is fine, just use a bit more)
Let’s Make This (Don’t Stress!)
- Preheat your oven to 350°F (180°C). Or whatever your old oven says is close enough—mine runs a bit hot, I think.
- Fit your pie crust into a 9-inch pie dish. Sometimes I patch up little cracks with extra dough—it all comes together in the end.
- In a decent-sized bowl (I like one with a pour spout, but any will do), gently whisk the eggs. Not too crazy, don’t want bubbles everywhere.
- Stir in the sugar, salt, and vanilla. This is where I usually sneak a taste—just to check the sweetness, obviously.
- Slowly pour in the milk while whisking. If your fridge is like mine and the milk is super cold, the mixture might look a bit lumpy at first, but it works out. Don’t panic!
- Pour the custard into the crust. If you spill a bit, just wipe it up and pretend it never happened.
- Grate nutmeg over the top. Or sprinkle generously if you’ve got the pre-ground kind.
- Bake for about 45-55 minutes, until the edges are set and the center has a gentle jiggle. If it starts browning too fast, I loosely drape some foil over the top. Actually, I find it works better if you check it at 40 minutes just in case.
- Let it cool completely before slicing, unless you like your pie with a side of hot mess (sometimes I do!).
Notes from My Trials and (Many) Errors
- If you’re using a deep dish pie plate, you might need a bit more filling. Or, just go with a more rustic look and less filling—nobody’s grading you.
- Once I tried using almond milk and it was…not my favorite. Texture’s just not right.
- Don’t skip the cooling time. The pie really does need to firm up. Trust me, I’ve cut into it too soon and it basically became pudding soup.
Variations (Some Genius, Some…Not So Much)
- Sprinkle a handful of toasted coconut on top before baking for a twist—my daughter calls this “holiday pie” now.
- Lemon zest in the custard is surprisingly bright! But I once tried adding chocolate chips and, honestly, it was weirdly grainy. Maybe don’t.
- If you’re gluten free, try it crustless in a buttered pie dish—almost like a flan.
What If I Don’t Have the Right Equipment?
No pie plate? I’ve baked this in a casserole dish (just keep an eye on the baking time—it cooks a bit faster). Don’t have a whisk? I’ve mixed the custard with a fork, it just takes a bit longer and gets your arm working—so extra points for effort there.
How Do You Store Custard Pie (If You Ever Have Leftovers)?
Keep it in the fridge, covered with foil or plastic wrap. It’s good for 2-3 days, though honestly, in my house it never lasts more than a day! The texture firms up a bit overnight, which I actually like better.
How I Like to Serve It (And a Family Quirk)
This pie is perfect just as it is, but sometimes we serve slices with a scoop of vanilla ice cream—especially in summer. My aunt always dusts her slices with a bit of cinnamon too, which I thought was odd at first but now I’m totally sold (try it at least once!).
A Few Hard-Won Pro Tips
- Once I tried cranking up the oven to speed things along—bad idea. The custard turned rubbery. Patience really is key, even if you’re hangry.
- Letting the pie cool on a wire rack helps the base stay crisp, though sometimes I just leave it on the stovetop because I, well, forget.
FAQ (Because These Always Come Up)
- Can I use skim milk? Sure, but it’ll be less rich. I’d say go for whole milk if you can swing it.
- Do I have to blind bake the crust? Nope. But if you’re really worried about sogginess, you can. I usually don’t and it’s fine.
- Why is my custard pie runny? Probably didn’t bake quite long enough, or maybe you cut in too soon (been there). It’ll set up as it cools.
- Can I make this dairy free? So, I tried with oat milk once—texture was a bit off, but it wasn’t terrible. Maybe add an extra egg?
And for more pie wisdom (or just to drool over other people’s desserts), I’d totally recommend checking out Sally’s Baking Addiction or the always-uplifting Joy the Baker. Loads of tips there. Oh, and if you’re in the UK, BBC Good Food has a classic version too (though metric is a whole new adventure for me—don’t get me started on converting grams to cups, it’s a right palaver).
Ingredients
- 1 unbaked 9-inch pie crust
- 3 large eggs
- 3/4 cup granulated sugar
- 2 cups whole milk
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter, melted
Instructions
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1Preheat the oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie dish and crimp the edges.
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2In a large bowl, whisk together the eggs, sugar, and salt until well combined.
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3Gradually whisk in the milk, melted butter, and vanilla extract until the mixture is smooth.
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4Pour the custard mixture into the prepared pie crust. Sprinkle the top evenly with ground nutmeg.
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5Bake for 45 minutes, or until the custard is set but still slightly wobbly in the center. Cool completely before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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