Easy Custard Pie Recipe | Classic Creamy Dessert with Simple Ingredients
A classic, silky custard pie with warm vanilla and nutmeg baked in a flaky crust using simple pantry staples. Gentle baking delivers a clean slice and lightly sweet, creamy texture.
Ingredients
Ingredients
- 1 unbaked 9-inch pie crust store-bought or homemade
- 4 large eggs at room temperature
- ¾ cup granulated sugar
- 2 cups whole milk or 1 1/2 cups whole milk + 1/2 cup heavy cream
- 2 teaspoons pure vanilla extract
- ⅛ teaspoon fine salt
- Freshly grated nutmeg or ground nutmeg for topping
- 1 tablespoon unsalted butter melted and cooled (optional)
- ¼ teaspoon ground cinnamon optional
- 1 teaspoon lemon zest optional
Instructions
Instructions
- Heat the oven to 350°F (175°C).
- Fit the unbaked pie crust into a 9-inch pie dish, crimp the edges, prick the bottom lightly with a fork, and chill while preparing the filling.
- Gently warm the milk (and cream if using) in a small saucepan until warm to the touch without simmering.
- In a large bowl, whisk the eggs, sugar, vanilla, and salt until smooth and slightly pale, then whisk in the melted butter if using.
- Slowly pour the warm milk into the egg mixture while whisking constantly until fully combined.
- Optionally strain the custard through a fine-mesh strainer into a measuring jug for a smoother texture.
- Place the pie dish on a rimmed baking sheet, pour in the custard, and lightly sprinkle the top with nutmeg.
- Bake for 35 to 45 minutes, rotating the pan halfway, until the edges are set and the center still has a slight wobble.
- Transfer the pie to a wire rack and cool for at least 2 hours to finish setting.
- Slice with a warm, clean knife and serve warm, at room temperature, or chilled, adding more nutmeg if desired.
Notes
If the crust browns too quickly, shield the edges with foil during the last 10–15 minutes. Do not overbake; a slight jiggle in the center is ideal. For extra richness, use part heavy cream or add the optional melted butter. Optional flavor variations include adding cinnamon, lemon zest, or swapping some milk for coconut milk with shredded coconut. Store covered in the refrigerator for up to 3–4 days; freezing may cause weeping.