This Old-Fashioned Custard Pie has a silky custard filling that is decadent and sweet. It’s a southern dessert that has been a staple for decades. If you love egg custard, you are going to love this pie!
The Best Custard Pie Recipe
If you have never had custard pie, now is the time. This is a super easy recipe that I know you will love. It has a rich vanilla flavor with a hint of cinnamon and nutmeg. Contrary to its name, egg custard does not taste like eggs. You can taste all of the other flavors, the eggs help give the filling a creamy texture.
This is the perfect pie to bring to family gatherings. It’s easy to make and can be enjoyed chilled or at room temperature. I like to make it ahead and stick it in the refrigerator before bringing it along to a potluck or a summer barbecue. It’s a hit with both adults AND kids!
Ingredients You’ll Need
This custard pie recipe calls for minimal ingredients. Apart from the pie crust, I can guarantee you have all of these ingredients in your kitchen right now.
- Pie Shell: I like to use a raw, unbaked pie shell for this egg custard pie recipe. You can use a store-bought crust or make our No-Roll Pie Crust – our favorite pie crust recipe.
- Vanilla: Use pure vanilla extract if possible.
- Half & Half: Make sure this is room temperature.
How to Make Custard Pie
As long as you follow these instructions carefully, the result will be a perfect custard pie!
- Prep. First, preheat your oven to 400 degrees F. Prepare your pie dish by greasing it with non-stick cooking spray. Make sure to liberally cover the inside.
- Add the Crust. Place the raw pie crust into the greased dish. Crimp the edges gently. Add a piece of parchment paper on top of the crust and fill it with the pie weights or beans. This will ensure an even bake on the crust.
- Bake the Crust. Bake for about 10 minutes. The crust should be golden brown. Then, set it aside to cool while you make the custard pie filling.
- Make the Filling. Whisk the large eggs, sugar, salt, vanilla, and half & half in a medium mixing bowl. Pour the filling into the pie crust once it cools completely. Sprinkle the cinnamon and nutmeg over the top of the pie using your fingers or a sifter.
- Bake. Cover the crust edges with aluminum foil and bake for 35 minutes. Remove the foil and bake for 10-15 more minutes. The outer edge of the filling will be set and the middle will still be jiggly.
- Cool. This is the most crucial step. Do not take the custard pit out of the oven. Instead, turn off the oven and open the oven door. Cooling the pie slowly will prevent cracking and caving in the center. Remove the pie from the oven once it is cool and set.
- Serve. Enjoy this pie cold or at room temperature.
- Deep Pie Dish: I use an 8×8 pie dish that is 3 inches deep.
- Parchment Paper
- Pie Weights
- Mixing Bowl
- Aluminum Foil
- Measuring Cups and Spoons
How to Store Leftovers
Leftovers of this custard pie will last in the refrigerator for up to 3 days. You can cover the pie tightly with plastic wrap or arrange the slices to fit into an airtight container.
Egg Custard Pie Tips & Tricks
- Incorporating the eggs and half & half into this pie filling when they are room temperature will give you a more even bake on the custard pie.
- You can use homemade pie crust instead of store-bought if you prefer. I use a store-bought one to save on time.
- Instead of pre baking the pie crust, you can bake it with the custard filling. The center of this pie will be looser and may spill over the edges but that’s normal. You also do not have to cover the edges of the crust with aluminum foil.
- If you don’t have pie weights, fill the parchment with sugar and use the toasted sugar in other recipes.
- To make this recipe with a shallow pie dish, cut the custard filling recipe and the bake time in half.
- Instead of cooking spray, you can use parchment to keep the custard pie from sticking to the bottom of the pan.
More Pie Recipes
- Chocolate Banana Cream Pie
- Blender Lemon Pie
- Crack Pie – Copycat Milk Bar Recipe
- Sweet Potato Pie
- Buttermilk Pie
- Pecan Pie Cheesecake
- Preheat the oven to 400 degrees F and grease a deep pie dish liberally with cooking spray.
- Place the pie crust in the dish and crimp the edges. Top the crust with a large piece of parchment paper and weigh it down with pie weights. If you don’t have pie weights, you can use sugar. Bake for 10 minutes or until the crust is almost golden brown. Set aside to cool while you make the filling.
- Once the crust has cooled completely, whisk together the eggs, sugar, salt, vanilla, and half & half. Pour the mixture into the cooled crust.
- Sprinkle the filling with nutmeg and cinnamon using a sifter or just sprinkle it with your fingers, cover the outer crust with aluminum foil, and bake for 35 minutes. Remove the aluminum foil for an additional 10-15 minutes. The pie will be done when the outer edge seems set but the center still gives a nice jiggle when tapped.
- Open your oven door open and turn the oven off, but leave the pie in for a slow cool to avoid cracking and caving in the center of the pie. Once the pie is set and cool you can remove it.