Description
This classic Custard Pie recipe features a smooth, creamy filling nestled in a flaky 9-inch pie crust, baked to perfection with warm spices like cinnamon and nutmeg. It’s a timeless dessert perfect for special occasions or comforting family dinners, offering a delicate balance of sweet, rich custard with aromatic vanilla and a tender crust.
Ingredients
Pie Crust
- 1 (9-inch) refrigerator rolled pie crust (frozen pie crust, thawed, or homemade)
Custard Filling
- 4 large eggs
- ¾ cup granulated sugar
- 1¼ cups heavy cream
- 1¼ cups whole milk (do not substitute)
- 3 tsp vanilla extract
- ½ tsp fine sea salt
- ¼ tsp ground cinnamon
- ⅛ tsp ground nutmeg
Instructions
- Preheat and Prepare the Crust: Preheat your oven to 400°F. Place the pie crust into a 9-inch pie plate and crimp the edges to secure the crust. Add pie weights to prevent bubbling and bake the crust for 10 minutes. Remove the weights and bake an additional 5 minutes until the center looks dry and lightly browned. Let the crust cool on the counter for 15 minutes.
- Whisk Eggs and Sugar: In a large bowl, whisk together the eggs and granulated sugar until the mixture is smooth and well combined, forming a creamy base for the custard.
- Add Dairy and Flavorings: Pour in the heavy cream, whole milk, vanilla extract, and sea salt into the egg mixture. Whisk until completely smooth and uniform in texture.
- Pour Filling into Crust: Carefully pour the custard filling into the prepared pie crust. Be cautious not to overfill; depending on your pie plate’s depth, you might not use all the filling. It’s fine to leave some out to prevent overflow during baking.
- Sprinkle Spices: In a small bowl, combine the ground cinnamon and ground nutmeg. Evenly sprinkle this spice mixture over the top of the custard filling to add warm aromatic notes to the pie.
- Bake with Foil Tent: Cover the pie with a foil tent to prevent over-browning. Bake in the oven for 35 minutes, then remove the foil and bake for an additional 5 minutes. The pie is done when a knife inserted into the center comes out clean, the filling is moist but does not stick to the knife, and the surface is slightly jiggly.
- Cool Completely: Remove the pie from the oven and allow it to cool completely on the countertop. This helps the custard set properly.
- Chill the Pie: Once cooled, place the pie in the refrigerator and chill for at least 5 hours, ideally overnight. This step enhances the custard’s texture and flavor.
- Serve: Slice the chilled custard pie and serve it as a delightful dessert for your family or guests.
Notes
- Do not substitute whole milk with lower-fat milk as it affects the custard’s creaminess and texture.
- If you do not have pie weights, dry beans or rice can be used to blind bake the crust.
- Allow the pie to chill sufficiently; serving warm or room temperature custard pie may result in a runny filling.
- The pie can be stored covered in the refrigerator for up to 3 days.
- For a decorative touch, consider adding whipped cream or fresh berries when serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
