Custard Pie Recipe

A classic custard pie with a creamy and smooth filling, perfect for any dessert lover. This recipe yields one 9-inch pie.


  • For the crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 3-4 tablespoons ice water
  • For the custard filling:
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 2 cups whole milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg (optional, for sprinkling on top)


  1. Prepare the crust:
  2. In a large bowl, combine the flour and salt.
  3. Add the cold butter pieces and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
  4. Gradually add ice water, one tablespoon at a time, until the dough comes together. Do not overmix.
  5. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  6. Preheat the oven:
  • Preheat your oven to 375°F (190°C).
  1. Roll out the dough:
  2. On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish.
  3. Carefully transfer the dough to the pie dish, trim any excess dough, and crimp the edges.
  4. Poke the bottom of the crust with a fork to prevent bubbling.
  5. Blind bake the crust:
  6. Line the crust with parchment paper and fill with pie weights or dried beans.
  7. Bake in the preheated oven for 15 minutes.
  8. Remove the parchment paper and weights, then bake for an additional 5-7 minutes until the crust is lightly golden. Let it cool slightly.
  9. Prepare the custard filling:
  10. In a medium bowl, whisk together the eggs and sugar until well combined.
  11. Gradually add the milk, vanilla extract, and salt, whisking continuously until the mixture is smooth.
  12. Assemble the pie:
  13. Pour the custard filling into the pre-baked pie crust.
  14. Sprinkle ground nutmeg on top, if desired.
  15. Bake the pie:
  16. Reduce the oven temperature to 350°F (175°C).
  17. Carefully place the pie in the oven and bake for 45-50 minutes, or until the custard is set and a knife inserted into the center comes out clean.
  18. If the edges of the crust begin to brown too quickly, cover them with foil or a pie shield.
  19. Cool and serve:
  • Allow the pie to cool completely on a wire rack. Once cooled, refrigerate for at least 2 hours before serving to ensure the custard is fully set.

Enjoy your delicious homemade custard pie!

Leave a Comment