Name: Easy Custard Pie Recipe
Prep time: 5 min
Cook time: 1 h 15 min
Total time: 1 h 20 min
Cuisine: Southern
Ingredients: 1 unbaked pie crust; 1 cup sugar; 6 large eggs (room temperature); 2 teaspoons vanilla extract; ¼ teaspoon nutmeg; 3 cups whole milk (room temperature); ⅛ teaspoon nutmeg (for garnish)

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Why You’ll Love This Recipe

This Easy Custard Pie is a simple, no-fuss dessert that delivers big on flavor. It’s an old-fashioned recipe that’s been passed down through generations, making it both nostalgic and incredibly satisfying. The custard filling is smooth and creamy, perfectly complemented by the warm hint of vanilla and nutmeg. With minimal ingredients and a straightforward process, you can make this pie in no time, and it’s just as delicious served warm as it is chilled.

Ingredients

1 unbaked pie crust
1 cup sugar
6 large eggs (room temperature)
2 teaspoons vanilla extract
¼ teaspoon nutmeg
3 cups whole milk (room temperature)
⅛ teaspoon nutmeg (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat Oven:
Preheat your oven to 350°F (175°C). Lightly spray a 9½-inch pie pan with nonstick spray.
Prepare the Pie Crust:
Place the unbaked pie crust in the prepared pie pan, pressing the dough gently against the sides to ensure it fits snugly.
Make the Custard Filling:
In a large mixing bowl, whisk together the sugar, eggs, ¼ teaspoon of nutmeg, and vanilla extract for 2 minutes until smooth and combined. Then, gradually add the milk and whisk for an additional 3 minutes until the mixture is fully incorporated.
Assemble the Pie:
Pour the custard mixture into the prepared pie crust. Sprinkle the remaining ⅛ teaspoon of nutmeg lightly over the top of the custard for extra flavor.
Bake the Pie:
Bake for 1 hour and 15 minutes, or until the custard is set. You can perform the “jiggle test” by gently shaking the pie pan. If the center of the pie jiggles slightly, it’s done!
Serve:
Allow the pie to cool completely. Slice and serve. This pie tastes best when chilled, so refrigerate it for a few hours before serving if desired.

Servings and Timing

Servings: 8
Prep Time: 5 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 20 minutes

Variations

Spices: You can experiment with different spices like cinnamon or allspice in place of or in addition to nutmeg for a more complex flavor.
Crust: If you want to make this pie even easier, you can use a store-bought pie crust or a graham cracker crust instead of a traditional pie crust.
Flavor Add-ins: For a twist, try adding a bit of lemon zest or a splash of bourbon or rum to the custard mixture for extra flavor.

Storage/Reheating

Storage: Store any leftover custard pie in the refrigerator. It will stay fresh for up to 3-4 days.
Reheating: If you prefer your pie warm, gently reheat individual slices in the microwave for about 20-30 seconds. The pie also tastes wonderful when served chilled.

FAQs

1. Can I make this pie ahead of time?

Yes, you can make this pie a day ahead. It actually tastes even better when chilled overnight.

2. Can I use a different type of milk?

Yes, you can substitute whole milk with 2% milk or a non-dairy milk, such as almond milk, for a lighter version.

3. How do I know when the pie is done?

The pie is done when the center is set and only slightly jiggles when you shake the pan gently. You can also test it with a knife—it should come out clean when inserted.

4. Can I freeze this pie?

While custard pies are best served fresh or chilled, you can freeze the pie before baking. Wrap it well in plastic wrap and foil, then bake it from frozen at 350°F for an additional 15-20 minutes.

5. How can I prevent the custard from cracking?

To prevent cracking, avoid overbaking the pie. Once it’s set, remove it from the oven and let it cool completely at room temperature before chilling it.

6. Can I use a pre-baked pie crust?

Yes, you can use a pre-baked pie crust, but you’ll need to reduce the baking time by about 10 minutes. The custard will set faster in a pre-baked crust.

7. Can I make this pie without nutmeg?

Yes, if you’re not a fan of nutmeg, you can omit it or use a different spice like cinnamon or even vanilla bean for a different flavor profile.

8. Do I need to use room temperature ingredients?

For best results, it’s recommended to use room-temperature eggs and milk. This helps the custard cook more evenly.

9. What can I serve with this pie?

This custard pie is delicious on its own, but you can serve it with a dollop of whipped cream, a scoop of vanilla ice cream, or fresh berries for a special touch.

10. Can I double this recipe?

Yes, you can double the ingredients and bake the pie in a larger pan, but you’ll need to adjust the baking time accordingly. Check for doneness by the jiggle test.

Conclusion

This Easy Custard Pie is the perfect dessert for those who love classic Southern flavors. It’s simple to make, with only a few ingredients, yet rich and indulgent in taste. Whether you’re serving it for a family dinner or at a gathering, this creamy, spiced pie will be a crowd-pleaser. So, grab a slice, sit back, and enjoy a taste of tradition!

Easy Custard Pie Recipe

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This classic Southern custard pie is a timeless dessert that’s as comforting as it is delicious. With its smooth, velvety custard filling nestled in a buttery pie crust, this pie is perfect for any occasion.

Author: Amy
Prep Time: 5 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 20 minutes
Yield: 8 servings
Category: Dessert
Method: Baking
Cuisine: Southern
Diet: Vegetarian

Ingredients

1 unbaked pie crust

1 cup sugar

6 large eggs (room temperature)

2 teaspoons vanilla extract

¼ teaspoon nutmeg

3 cups whole milk (room temperature)

⅛ teaspoon nutmeg (for garnish)

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Instructions

Preheat your oven to 350°F (175°C). Lightly spray a 9½-inch pie pan with nonstick spray.
Place the unbaked pie crust in the prepared pie pan, pressing the dough gently against the sides to ensure it fits snugly.
In a large mixing bowl, whisk together the sugar, eggs, ¼ teaspoon of nutmeg, and vanilla extract for 2 minutes until smooth and combined. Gradually add the milk and whisk for an additional 3 minutes until the mixture is fully incorporated.
Pour the custard mixture into the prepared pie crust. Sprinkle the remaining ⅛ teaspoon of nutmeg lightly over the top of the custard for extra flavor.
Bake for 1 hour and 15 minutes, or until the custard is set. You can perform the “jiggle test” by gently shaking the pie pan. If the center of the pie jiggles slightly, it’s done!
Allow the pie to cool completely. Slice and serve. This pie tastes best when chilled, so refrigerate it for a few hours before serving if desired.