A homemade custard pie with a dollop of whipped cream.

Custard Pie

Simple, smooth, and comforting, Custard Pie is one of the most classic farmhouse desserts you can bake. With just a handful of pantry staples — eggs, milk, sugar, and vanilla — this pie delivers a creamy, delicate filling nestled inside a flaky crust. It’s proof that the best recipes are often the simplest.

Custard pie has been a staple in American kitchens for generations, often baked when eggs were plentiful and families needed a thrifty yet satisfying dessert. Its silky texture and lightly sweet flavor make it perfect on its own, or dressed up with a dollop of whipped cream or a sprinkle of nutmeg.

Whether you serve it warm from the oven or chilled straight from the fridge, this pie feels like home in every bite. It’s an ideal dessert for holidays, Sunday suppers, or anytime you crave something nostalgic and cozy.

About the Crust

The silky custard filling deserves a crust that’s crisp and golden. While a store-bought shell works, homemade makes all the difference.

Variations

  • Coconut Custard Pie: Add ½ cup shredded coconut to filling.
  • Nutmeg Custard Pie: Increase nutmeg for a spicier, holiday version.
  • Maple Custard Pie: Replace part of the sugar with maple syrup.

Substitutions

  • Milk: Use half-and-half or heavy cream for a richer filling.
  • Sugar: Swap with honey or brown sugar for depth of flavor.
  • Crust: Store-bought is fine, but homemade adds that farmhouse touch.

Why You’ll Love This Recipe

It’s budget-friendly, nostalgic, and oh-so-satisfying.

Farmhouse Custard Tradition

Custard pie has been baked for centuries as a way to use up extra eggs and milk — a true farmhouse classic.

Best Ways to Serve

Serve chilled with whipped cream, or warm with cinnamon or nutmeg dusted on top.

FAQs

Q: Why is my custard pie watery?
A: It may have been overbaked or underbaked. Bake until just set, with a slight jiggle in the center.

Q: Can I make custard pie ahead?
A: Yes, bake the day before and refrigerate until serving.

Q: Can I freeze custard pie?
A: Not recommended — custard separates when thawed.

Q: Do I need to blind bake the crust?
A: No, the filling bakes with the crust at the same time.

A homemade custard pie with a dollop of whipped cream.
Jana Rae

Old-Fashioned Custard Pie

Classic Custard Pie with a silky egg filling and flaky crust. A simple, old-fashioned farmhouse dessert perfect for holidays or everyday baking.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 290

Ingredients
  

  • 1 unbaked 9-inch pie crust
  • 3 large eggs
  • ¾ cup granulated sugar
  • 2 cups whole milk or half-and-half for creamier texture
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • Ground nutmeg optional, for garnish

Method
 

  1. Heat oven to 350°F (175°C).
  2. Place unbaked crust into a 9-inch pie plate.
  3. In a bowl, whisk together eggs, sugar, milk, vanilla, and salt until smooth.
  4. Pour mixture into pie shell. Sprinkle lightly with nutmeg if desired.
  5. Bake 45–50 minutes, until filling is set but center still jiggles slightly.
  6. Cool completely before slicing. Serve plain, or with whipped cream.

Notes

Recipe Notes

  • Custard should be creamy and sliceable, not watery.
  • Chill pie for firmer slices, or serve warm for a softer texture.
  • Best eaten within 2–3 days, stored in the fridge.

⭐ Pro Tip

Pie Crust: Use 1 (9-inch) unbaked crust. For best results, try my Buttery Flaky Pie Crust Recipe — crisp, golden, and perfect for custards.

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