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Classic Custard Pie Recipe

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3.9 from 60 reviews

  • Author: Sara
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings

Description

This Classic Custard Pie recipe features a tender, flaky homemade pie crust filled with a smooth, creamy vanilla custard. Perfectly baked to a custard that is set yet slightly wobbly in the center, this timeless dessert is fragrant with freshly grated nutmeg and beautifully rich with whole milk and heavy cream. Ideal for special occasions or comforting family dinners, this pie can be made a day in advance and chilled for ease of serving.

Ingredients

Pie Crust

  • 1-1/2 cups (180 grams) all-purpose flour
  • 1/4 cup (30 grams) powdered sugar
  • ½ teaspoon salt
  • 1/2 cup (113 grams) unsalted butter
  • 1 large egg

Custard Filling

  • 3/4 cup (150 grams) granulated sugar
  • 1/4 teaspoon salt
  • 2 large eggs
  • 2 large egg yolks
  • 1-1/2 cups (340 grams) whole milk
  • 1 cup (227 grams) heavy cream
  • 2 teaspoons vanilla extract
  • Freshly grated nutmeg (about 1/2 teaspoon for topping)

Instructions

  1. Make the Pie Dough: Add the flour, powdered sugar, and salt to the bowl of a food processor. Pulse until well combined. Add the butter and pulse 5-7 times until the butter is broken down into tiny pebble-sized pieces.
  2. Incorporate the Egg: With the food processor running, add the egg and continue processing until the dough forms a cohesive ball around the blade, about 1 minute.
  3. Roll Out the Dough: Transfer the dough to a lightly floured surface and roll it out into an 11-inch circle. Carefully line a 9-inch pie plate, crimp the edges to your liking.
  4. Chill the Dough: Place the prepared pie shell into the freezer to chill while preheating the oven.
  5. Preheat Oven: Set the oven to 375°F (190°C). Place one rack in the lower third and another in the middle of the oven.
  6. Blind Bake the Crust: Line the chilled pie shell with a parchment round and fill with pie weights (or dry rice, beans, or lentils). Bake on the lower rack for 25 minutes. Remove the parchment and weights, then bake for another 5 minutes until the crust looks dry and lightly golden. Set aside.
  7. Lower Oven Temperature: Reduce oven heat to 325°F (163°C).
  8. Prepare Custard Filling: In a mixing bowl, whisk together sugar, salt, eggs, and egg yolks. Add milk, heavy cream, and vanilla extract, whisking to combine thoroughly.
  9. Strain the Custard: Pour the custard mixture through a fine-mesh strainer twice to remove any coagulated egg bits for a silky smooth texture.
  10. Fill the Pie: Carefully pour the custard into the baked pie shell. Grate about ½ teaspoon of fresh nutmeg evenly over the top.
  11. Bake the Custard Pie: Bake on the middle rack for 40-45 minutes until the custard is mostly set but still slightly wobbly in the center. The internal temperature should reach 180°F (82°C).
  12. Cool the Pie: Remove the pie from the oven and transfer it to a wire rack to cool completely. Once cooled, refrigerate until ready to serve.
  13. Advance Preparation: You can bake the pie up to 1 day ahead and keep it refrigerated for convenience.

Notes

  • Ensure the butter is cold when pulsing into the flour to achieve a tender, flaky crust.
  • Blind baking the crust prevents it from becoming soggy when filled with custard.
  • Straining the custard filling twice helps eliminate any lumps ensuring a smooth texture.
  • Check the custard’s doneness by its slight wobble and an internal temperature of 180°F (82°C).
  • Freshly grated nutmeg on top adds warm spice aroma — adjust quantity to preference.
  • This pie is best served chilled and can be prepared a day in advance for convenience.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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