Custard Pie Recipe
This classic Custard Pie recipe features a buttery, flaky par-baked pie crust filled with a silky smooth vanilla custard, delicately spiced with nutmeg. The custard is gently cooked in the oven until just set, resulting in a creamy, luscious dessert perfect for any occasion.
- Prep Time: 20 minutes (plus 2 hours to overnight dough resting)
- Cook Time: 1 hour (15-18 minutes par-baking + 5-7 minutes sealing + 40-50 minutes baking custard)
- Total Time: 1 hour 20 minutes active + 2 hours plus chilling time
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Homemade Pie Dough
- 1 batch Flaky Pie Crust (see separate recipe or use store-bought)
Custard Filling
- 4 large eggs
- 1 large egg yolk
- 150 g granulated sugar
- ¼ tsp salt
- 300 ml heavy cream
- 300 ml whole milk
- 2 tsp vanilla bean paste or vanilla extract
- ¼ tsp ground or freshly grated nutmeg
Other
- Egg wash: 1 egg + a splash of milk, lightly beaten
- Baking beans or rice (for blind baking)
- Parchment paper (for blind baking)
Instructions
- Par-bake the Pie Crust: Make the pie dough ahead of time, allowing it to rest for at least 2 hours or overnight. Shape it into the pie dish 30 minutes before baking. Cover the inside with parchment paper and fill with baking beans or rice to prevent shrinking. Chill the crust in the fridge or freeze for 10 minutes while preheating the oven to 425°F (220°C, 200°C fan).
- Bake the crust: Bake the pie crust on the middle rack for 15-18 minutes until the edges turn golden brown. Remove from oven, reduce temperature to 375°F (190°C, 170°C fan), carefully lift out parchment and beans.
- Seal the crust: Brush a thin but effective layer of egg wash over the bottom to seal docking holes. Return to oven for 5-7 minutes until the base looks dry and lightly golden. Remove and let cool.
- Prepare custard filling: Preheat oven to 325°F (160°C, 140°C fan). In a large bowl, whisk eggs, egg yolk, sugar, and salt gently just until combined, avoiding air incorporation.
- Heat dairy mixture: In a saucepan, combine heavy cream, whole milk, and vanilla paste. Warm over medium-low heat until steaming with a few tiny bubbles (scalding), but do not boil.
- Temper eggs: Gradually drizzle small amounts of the hot cream mixture into the egg mixture, whisking continuously to slowly raise the temperature and prevent scrambling. Continue until all cream is incorporated.
- Strain custard: Pour the custard through a fine mesh sieve into a bowl to remove any lumps or coagulated egg.
- Fill pie crust: Pour the strained custard into the cooled par-baked pie crust. Sprinkle nutmeg evenly over the surface. Optionally brush crust edges with egg wash.
- Bake custard pie: Bake on the middle rack for 40-50 minutes. If the crust browns too quickly, use a pie shield to protect it. The pie is done when the edges are set and firm but the center jiggles slightly when the dish is tapped.
- Cool and chill: Remove from oven, cool to room temperature, then refrigerate for at least 4 hours or preferably overnight to fully set before serving.
Notes
- Resting the pie dough overnight improves texture and flavor.
- Using baking beans or rice helps keep the crust from shrinking during blind baking.
- Be careful to gradually temper the eggs with the hot cream to avoid curdling.
- If you don’t want to make pie dough from scratch, a good quality store-bought crust works well.
- Baking times can vary depending on your oven; look for the custard’s characteristic gentle jiggle in the center as a sign of doneness.
- Chilling the pie after baking helps the custard to fully set and enhances the flavor.
Find it online: https://bitezly.com/custard-pie-recipe/
