Custard Pie

No ratings yet

This 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!

Prep Time5

Cook Time1

Total Time1 5

Course: Dessert

Cuisine: American

Keyword: custard pie

Servings:

Calories: 313kcal

Author: Jill

Ingredients

1 pie shell thawed
2 eggs lightly beaten
1 cup sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
2 1/2 cups half & half room temperature
1 teaspoon nutmeg
1/2 teaspoon cinnamon

Instructions

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.

Nutrition