This classic custard pie features a creamy, silky-smooth filling baked inside a buttery, flaky crust. Made with simple ingredients like eggs, cream, milk, and vanilla, this easy dessert is perfect for holidays, special occasions, or a simple family gathering. The rich custard filling bakes to perfection with a subtle hint of nutmeg for extra warmth and flavor. Ideal for make-ahead preparation, this old-fashioned custard pie chills beautifully for clean, neat slices. Whether you prefer a homemade pie crust or a store-bought shortcut, this recipe delivers a timeless dessert that’s always a crowd-pleaser.

Ingredients

For the Pie Crust:

• Homemade Pie Dough (use my Flaky Pie Crust recipe) or store-bought
• 1 egg + splash of milk (for egg wash)

For the Custard Filling:

• 4 large eggs
• 1 egg yolk
• 1¼ cups heavy cream (300ml)
• 1¼ cups whole milk (300ml)
• ¾ cup white sugar (150g)
• 2 teaspoons vanilla bean paste or vanilla extract
• ¼ teaspoon salt
• ¼ teaspoon ground or freshly grated nutmeg

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Instructions

Par-Bake the Pie Crust

1. Prepare your pie dough at least 2 hours ahead (overnight preferred), and shape it into your pie dish 30 minutes before baking.
2. Line the inside of the crust with parchment paper and fill completely with baking beans or uncooked rice to prevent shrinking.
3. Chill the prepared crust in the fridge or freezer while preheating the oven to 425°F (220°C).
4. Bake for 15–18 minutes, until the edges begin turning golden.
5. Remove from the oven, lower the heat to 375°F (190°C), and lift out the parchment and weights.
6. Brush the inside of the crust with a thin layer of egg wash.
7. Return to the oven for 5–7 minutes, until lightly golden and dry.
8. Set aside to cool.

Make the Custard Filling

1. Adjust the oven to 325°F (160°C).
2. In a large bowl, gently whisk together the eggs, egg yolk, sugar, and salt without incorporating air.
3. In a saucepan over medium-low heat, warm the heavy cream, milk, and vanilla until steaming (tiny bubbles forming), but not boiling.
4. Slowly drizzle the hot cream mixture into the egg mixture, whisking constantly to temper the eggs.
5. Strain the custard through a fine mesh sieve into a large bowl to ensure a silky texture.

Assemble and Bake

1. Pour the strained custard into the cooled, par-baked crust.
2. Lightly sprinkle the surface with nutmeg. Optionally, brush the crust edges with leftover egg wash for extra color.
3. Carefully place the pie on the middle oven rack and bake for 40–50 minutes.
4. The edges should be set, while the center should have a gentle jiggle when moved.
5. Let the pie cool completely at room temperature, then refrigerate for at least 4 hours or overnight before slicing.

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Tips

• Blind Bake Properly: Fully support the crust sides with weights to prevent shrinking.
• Temper the Eggs: Add hot cream very slowly to avoid scrambling.
• Cool Completely: Chilling is key for a smooth, clean slice.

Variations and Substitutions

• Crust Options: Use a graham cracker or cookie crust for a twist.
• Flavor Ideas: Add a dash of cinnamon with the nutmeg for a spiced version.
• Dairy-Free: Substitute coconut cream and almond milk for a non-dairy option.

FAQs

Why did my custard crack?
Overbaking or high oven temperatures can cause cracks. Remove the pie when the center still slightly jiggles.

Can I make this pie ahead of time?
Yes, custard pie is perfect for making a day in advance. Chill overnight for the best texture.

How do I know when it’s done?
The outer edge should be set, and the center should wobble gently when nudged.

Serving Suggestions

• Top with fresh berries or whipped cream.
• Dust with powdered sugar for a simple finish.
• Pair with a cup of coffee or tea for a perfect afternoon treat.

Why You’ll Love This Recipe

• Simple ingredients you likely already have on hand.
• A silky, creamy texture that’s not overly sweet.
• Perfect balance of richness and lightness, ideal for any occasion.