Custard Pie

Custard Pie looks simple but is surprisingly tricky to get right. This recipe shows you exactly how to make a classic custard pie that is silky, creamy, and sets perfectly every time.

Custard Pie Recipe Snapshot

What it is: Silky egg custard baked until just set inside a flaky pie crust and topped with ground nutmeg.

Why you'll love it: All the flavor of Grandma's old-fashioned pie, but with modern, detailed instructions so it sets perfectly.

How to make it: Blind bake the pie crust, then make the custard base on the stovetop to scald the milk. Pour into the crust and bake gently until almost set.

Custard pie is a nostalgic classic that everyone loves, but there are a few small details in the process where home bakers either nail it or end up with sweet scrambled eggs in a shell.

I spent three days researching custard science, testing oven temps, and watching for the exact moment when liquid turns into that perfect silky set. My husband ate six different versions without complaint (he's a custard fiend), but I wanted to create a recipe that fully explains the visual cues, the timing, and the why behind each step.

This is the custard pie recipe that works every single time.

Ingredients

Custard Pie requires fairly simple ingredients. After testing various ratios of milk to cream, this is the combination that I found makes the most creamy, flavorful filling. 

• Eggs - Use large eggs in the US, or medium eggs in the UK. We need mostly whole eggs and one egg yolk. 
• Milk - For a lovely creamy custard, you should use whole milk. I don't recommend any other kind of milk here. 
• Heavy Cream - Use heavy cream, heavy whipping cream, or double cream. Anything with less fat content will not have the right texture. 
• Sugar - Regular white sugar, preferably superfine (caster sugar). 
• Vanilla - I like to use vanilla bean paste in any custard recipe, but a high-quality vanilla extract is great too. 
• Nutmeg - Freshly grated nutmeg will give the best flavor, but ground nutmeg will still taste great. 
• Pie Dough - Use my flaky pie dough recipe, or if you don't feel like making the dough from scratch, you can buy an unbaked pie crust. 

See the recipe card for the full recipe and measurements in both cups and grams.

Things You'll Need

• Deep Dish Pie Plate - 9-inches
• Rolling Pin
• Pie Weights - Ceramic baking beans or uncooked rice
• Pastry Brush
• Large Bowl

How to Make Custard Pie

Though this is a simple pie, there are a few little things that can take this from a good custard pie to an exceptional one. I recommend following each of these steps for the best results. 

Par-bake Pie Crust

Blind bake your pie crust until it is par-baked. I have a whole post about how to blind bake a pie crust if this is your first time.

Once you are ready to start the custard filling, preheat the oven to 325°F / 160°C (140° fan).

Whisk Eggs and Sugar

In a medium bowl, whisk together the eggs, egg yolk, and sugar until combined. Don't whisk too vigorously; we don't want to incorporate any air into it. 

Don't let the eggs and sugar sit without whisking them, as the sugar can actually burn the egg yolks and create coagulated lumps. 

Scald the Milk

Add the milk, heavy cream, and vanilla to a saucepan over medium heat. Whisk slowly until it is 'scalding'. This means that you can see steam rising from it, and there are tiny bubbles starting to appear on the surface.

Do not let it boil.

See the section below on why you shouldn't skip scalding the milk. 

Temper the Eggs

Drizzle a little of the milk mixture into the egg mixture and whisk to incorporate it. Keep doing this, very gradually, until all the hot milk is incorporated. 

It is vital to do this slowly to avoid scrambling the eggs. 

Strain

Pour the custard mixture through a fine mesh sieve into a large bowl to remove any lumps of coagulated egg. 

If you have a bowl with a spout on it, it makes the next step a lot easier!  

Fill the Pie

Pour the custard filling into the par-baked crust. 

Sprinkle nutmeg all over the top of the pie. 

Brush the exposed edges of the crust with a little bit of egg wash. 

Bake

Slowly move your custard pie into the oven and bake for 40-50 minutes. It should be set around the outer edge, but still quite jiggly in the middle. It will continue to bake as it cools. 

Let the custard pie cool to room temperature before covering it with plastic wrap and transferring it to the fridge to chill for at least 4 hours. 

Most Common Mistakes

• Custard has curdled: If the custard isn't silky smooth and instead feels rubbery or like scrambled eggs, it has been overbaked. Make sure you temper the eggs gradually and see the section above on how to tell when custard pies are done baking. 

• Filling didn't set: If you slice into the pie and your filling isn't set, it was either underbaked or it wasn't allowed enough time to cool before slicing. 

• Filling tastes eggy: If your pie tastes very eggy, it was probably overbaked, and the eggs have scrambled. Tempering the eggs with scalded milk helps to prevent this.

• Custard is cracked: If the top of the pie cracks while it cools, then it was either baked for too long or the oven was too hot. Try checking your oven temperature to make sure it is heating accurately. 

• The pastry is soggy: If the pastry is soggy, then either it wasn't blind-baked for long enough, or there was a hole in the pastry, and some of the liquid custard filling seeped into it. Make sure to seal any holes in the pastry with egg wash to keep it dry. 

• Edges are browning: If the edges of your pie crust are browning too much before the pie is ready, you can put a pie shield on top, or just gently wrap the edges in aluminum foil.

Variations

Though classic custard pie may be the perfect dessert to serve after Thanksgiving dinner, here are some ideas for ways to easily change it up. 

• Eggnog Pie - To make this into an indulgent Christmas dessert, add a dash of your favorite tipple - the filling tastes just like eggnog! 
• Coconut Custard Pie - I have had so many people asking me for a coconut version of this egg custard pie! I have finally made one! Check out my coconut custard pie recipe.

• Creme Brulee Pie - For a topping that is more exciting than a dash of nutmeg, sprinkle the cooled pie with a thin layer of sugar and torch it with a kitchen torch for a crackly bruleed finish. 

• Chocolate Custard Pie - Feeling decadent? Why not make a chocolate custard pie instead?
• Different Pie Crust - If flaky pie dough is not your thing, try this custard pie with my shortcrust pastry recipe instead.

How To Serve

Custard pie needs to be chilled, but for the best results, take it out of the refrigerator 20-30 minutes before serving - this allows the custard to warm up just enough to release more flavor and be soft and silky on the tongue.

Old-fashioned custard pie is absolutely delicious on its own, but for a little something extra, try serving it with a swirl of homemade whipped cream or a scoop of vanilla ice cream.

Storage

Custard pie keeps well in the fridge for up to 4 days. Store it in an airtight container or covered with plastic wrap (not touching the surface, as it can peel the top off of the pie).

The crust may go a little soggy in the refrigerator after a day or two, so it's better to eat it sooner than later.

Custard does not like the freezer, so I don't recommend trying to freeze this pie as the texture of the custard filling may break down.

FAQs

If you have a question about this custard pie recipe that isn't answered here, please write it in the comment section, and I will get back to you as soon as I can.

More Custard Desserts

I have a lot of delicious custard dessert recipes on my site. If you love custard, try some of these recipes: