The rich and creamy filling is made with milk, eggs, sugar, flour, and nutmeg, and is baked in a flaky pie shell. A sprinkle of nutmeg adds the perfect finishing touch to this dish.
1/3 cup sugar
2 teaspoons all-purpose flour
1/2 teaspoon salt
3 eggs
3 cups milk
1 (9-inch size) unbaked pie shell
1/4 teaspoon grated nutmeg
Preheat the oven to 350 degrees F.
Combine the sugar, flour, salt, and eggs in a bowl and whisk until well combined.
Heat the milk in a large saucepan over medium heat. Bring the milk just to a boil. Remove the pan from the heat.
Remove 1 cup of the hot milk mixture and quickly whisk it into the egg mixture. Mix constantly for 1 minute. Pour the entire egg mixture into the hot milk and immediately mix until well combined.
Pour the custard filling into the unbaked pie shell. Sprinkle lightly with nutmeg.
Place the pie in the oven and bake at 350 degrees F for 45-60 minutes or until set in the middle.
Remove the pie from the oven and let cool on a wire rack until room temperature. Serve at room temperature or chill in the refrigerator before serving.
Let the custard mixture cool slightly before pouring it into the pie shell to avoid a soggy crust.
Cover the edges of the pie crust with foil during baking if they brown too quickly.
Experiment with adding spices like cinnamon or allspice for different flavors.
If you want a smoother texture, strain the custard mixture before pouring it into the pie shell.
Try adding orange or lemon zest to the custard for a citrusy twist.
Allow the pie to cool completely on a wire rack before slicing.
Custard pie is a traditional dessert with a rich, creamy filling made from milk, eggs, sugar, and a hint of nutmeg, all baked in a flaky pie crust.
It helps to temper the eggs, preventing them from curdling when mixed. Trust us, you don't want a curdled custard!
You can use low-fat milk or even alternatives like almond or oat milk, though this may alter the texture and richness of the pie.
You can reduce the sugar to your personal taste, but keep in mind that it helps balance the flavors and sweetness of the custard. You can use a heat-safe sugar substitute if desired.
Nutmeg adds a warm spice that complements the custard flavor, but if you don't have it, you can omit it or use cinnamon instead.
The custard is set when the edges puff up and the center jiggles slightly when you gently shake the pie. It will firm up more as it cools.
Store any leftovers in the refrigerator in an airtight container for up to 3-4 days. It's best served cold or at room temperature.
While it's possible to freeze custard pie, the texture may change upon thawing. If you choose to freeze it, wrap it tightly in plastic wrap and aluminum foil.
Try adding vanilla, almond, or rum extract for flavor, or incorporating ingredients like chocolate chips or fruit for different variations.
Wine Pairings
Chardonnay: A creamy, buttery Chardonnay can enhance the richness of the custard filling. Look for one that has undergone malolactic fermentation, giving it a smooth, round mouthfeel that pairs nicely with the texture of the pie.
Moscato: If you prefer something sweeter, opt for a Moscato. Its fruity and floral notes will balance the richness of the custard while the light fizz can add a refreshing contrast. Aim for one that's not too heavy on the sweetness.
Sauvignon Blanc: A crisp Sauvignon Blanc with high acidity can provide a nice counterpoint to the creamy texture of the pie. Look for one with citrus and herbal notes to complement the nutmeg.
Other Alcohol Pairings
Sweet Vermouth: A chilled sweet vermouth can be a nice match, bringing out complex herbal notes that mingle with the nutmeg in the pie. Its sweetness will complement the custard without overwhelming it.
Cider: A semi-sweet apple cider can mesh well with the custard's creaminess. The apple notes will play nicely with the nutmeg, adding a touch of fruitiness.
Brandy: A smooth, slightly sweet brandy can be a warming companion to this pie. Its rich flavors will add depth.
Non-Alcoholic Pairings
Almond Milk: The creaminess of almond milk offers a nice alternative to regular milk, while the subtle nutty flavor adds an interesting layer that complements the nutmeg in the pie.
Spiced Apple Juice: A warm spiced apple juice can echo the seasonal themes of the custard pie. The spices will complement the nutmeg while the sweetness matches nicely with the custard's rich profile.
Vanilla Milkshake: A classic vanilla milkshake's creamy texture and sweetness will mirror that of the pie, making for a pairing that feels extra indulgent.
Mixing Bowl: A large mixing bowl is needed to combine the sugar, flour, salt, and eggs for the custard filling.
Measuring Cups and Spoons: For measuring ingredients such as the sugar and milk.
Whisk: For mixing the egg mixture and hot milk first, then combining the egg mixture with the remaining milk.
Large Saucepan: To heat the milk on the stove.
Pie Dish: A 9-inch pie dish to hold the pie shell and custard filling as it bakes.
Cooling Rack: For allowing the pie to cool to room temperature after baking.
Vanilla Ice Cream: Serve a slice of custard pie with a scoop of vanilla ice cream to add a cool creaminess that complements the pie's custard filling. The classic flavor of vanilla enhances the nutmeg notes perfectly.
Fresh Berries: Top the pie with mixed fresh berries like blueberries, strawberries, and raspberries for a refreshing contrast to the rich custard. The acidity of the berries balances the sweetness of the pie.
Caramel Sauce: Drizzle warm caramel sauce over the pie for an added layer of sweetness. The buttery flavor of the caramel pairs well with the nutmeg in the custard.
Whipped Cream: A dollop of freshly whipped cream adds lightness and an airy texture to each bite without overpowering the flavors.
Cinnamon Sugar Dust: Lightly dusting the pie with a mix of cinnamon and sugar before serving can provide an additional warm spice flavor that complements the nutmeg.
Toasted Nuts: Consider serving the pie with a sprinkle of toasted pecans or almonds on top for added texture and a nutty flavor.
Orange Zest: Garnishing the pie with a bit of freshly grated orange zest can brighten the flavors, offering a citrusy contrast to the creamy custard.
Chocolate Sauce: A light drizzle of chocolate sauce can bring a rich depth to the dessert.
Mint Leaves: Adding a few fresh mint leaves as a garnish provides a pop of color.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
reviews & comments
August 13, 2020
I used a deep dish crust & had a crazy amount of leftover filling. I'm surprised noone else mentioned this.
December 4, 2016
It was great, custard was solid the flour the trick
November 4, 2012
I have been looking for years for a recipe that was as good as the one my Amish grandmother made when I was a child. This one appears to produce a pie just as good as hers. I am diabetic so substituted 1/3 cup of Splenda for the sugar and added a little vanilla extract. It was wonderful and my grandmother would be proud. I have another one in the oven as I write this.
April 17, 2012
This custard pie was amazing. It was so creamy and perfect. I'm not sure if it is some Amish secret or what but it's the best custard type pie I've made. If you are looking for a simple (non conflicting tastes) dessert this is it. It goes with everything.