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Custard Pie
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Custard Pie

This Classic Custard Pie has a sweet, silky smooth baked custard filling flavored with vanilla extract and warm spices in a flaky pie crust.

Prep Time
2 hrs 15 mins
Cook Time
1 hr
Total Time
7 hrs 15 mins
Servings: 8 servings
Calories: 726 kcal
Course: Dessert
Cuisine: American

Ingredients

Pie Crust:
  • 2 1/2 cups flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 cup butter frozen and diced, unsalted
  • 1/2 cup water ice
Custard Filling:
  • 4 large egg
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups milk whole
  • 1 cup heavy cream
Whipped Cream:
  • 1 1/2 cups heavy cream
  • 2 tablespoons powdered sugar

Instructions

Pie Crust:
    Cup of Yum
  1. Pre-heat the oven to 425 degrees.
  2. Add the flour, sugar, salt, and butter to a food processor and pulse, adding the water in a thin stream through the chute one tablespoon at a time until the dough begins tiny crumbles (don't let it become a ball).
  3. Empty it into a sheet of plastic wrap and press it quickly into a ball (you don't want the heat of your hands to melt the butter) and refrigerate for 2 hours before rolling it out to use.
  4. Roll out the pie crust into a 12" circle, then add to a 9" pie plate and press the rim into a fluted pattern with your fingers.
  5. Line the pie crust with foil and fill with dried beans
  6. Bake the pie crust for 20 minutes then remove.
Custard Filling:
  1. Lower heat to 350 degrees.
  2. Whisk together eggs, sugar, vanilla extract, cinnamon, ground nutmeg, whole milk and heavy cream.
  3. Add mixture to the pie plate and bake for 40 minutes.
  4. Note: If the edges are browning too quickly, tent with foil gently.
To Finish:
  1. Cool the pie completely in the fridge (3-4 hours) before topping with whipped cream.
Whipped Cream:
  1. To make the whipped cream add the powdered sugar to the heavy cream and beat until it forms medium peaks, about 1-2 minutes with a hand mixer.
  2. Add the whipped cream to the middle of the pie, spread in a circle but leave a 1" border of the cream pie filling showing.
  3. Dust with additional nutmeg.

Nutrition Information

Calories 726kcal (36%) Carbohydrates 50g (17%) Protein 11g (22%) Fat 54g (83%) Saturated Fat 33g (165%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 14g (70%) Trans Fat 1g (50%) Cholesterol 244mg (81%) Sodium 223mg (9%) Potassium 225mg (5%) Fiber 1g (4%) Sugar 21g (42%) Vitamin A 2012IU (40%) Vitamin C 0.5mg (1%) Calcium 135mg (14%) Iron 2mg (11%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 726

% Daily Value*

Calories 726kcal 36%
Carbohydrates 50g 17%
Protein 11g 22%
Fat 54g 83%
Saturated Fat 33g 165%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 14g 70%
Trans Fat 1g 50%
Cholesterol 244mg 81%
Sodium 223mg 9%
Potassium 225mg 5%
Fiber 1g 4%
Sugar 21g 42%
Vitamin A 2012IU 40%
Vitamin C 0.5mg 1%
Calcium 135mg 14%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.