Description
This classic Custard Pie recipe features a tender, flaky homemade pie crust filled with a rich, creamy custard made from eggs, cream, milk, and vanilla. The pie is gently baked to achieve a smooth, silky texture with a perfectly set edge and a slightly jiggly center, then chilled to enhance flavor and firmness. Ideal for a comforting dessert, this pie balances sweet vanilla custard with a subtle hint of nutmeg and a golden, flaky crust.
Ingredients
Scale
Pie Dough
- Homemade Pie Dough (enough for one 9-inch pie crust)
- 1 egg + a splash of milk (for egg wash, lightly beaten)
Custard Filling
- 4 large eggs
- 1 large egg yolk
- 1¼ cups heavy cream
- 1¼ cups whole milk
- ¾ cup granulated sugar
- 2 tsp vanilla bean paste or vanilla extract
- ¼ tsp salt
- ¼ tsp nutmeg (ground or freshly grated)
Instructions
- Par-bake the Pie Crust: Make the pie dough at least 2 hours in advance or overnight, then shape into your pie dish 30 minutes before baking. Cover the crust with parchment paper and baking beans or rice to keep the edges from shrinking. Chill the crust in the fridge or freeze for 10 minutes while preheating the oven to 425°F (220°C).
- Bake the Crust: Bake the pie crust on the middle rack for 15-18 minutes until the edges are golden brown. Remove from oven and reduce temperature to 375°F (190°C). Carefully remove the parchment and beans.
- Seal the Crust: Brush the inside of the crust with a thin layer of egg wash to seal docking holes. Return crust to oven for 5-7 minutes until the inside looks dry and light golden. Remove and let cool.
- Prepare the Custard Filling: Lower oven temperature to 325°F (160°C). In a large bowl, gently whisk eggs, egg yolk, sugar, and salt just until combined without incorporating air.
- Heat Dairy Mixture: In a saucepan, combine heavy cream, milk, and vanilla. Warm over medium-low heat until just scalding with steam and tiny bubbles forming, but do not boil.
- Temper the Eggs: Gradually whisk a small amount of the hot cream into the egg mixture to raise its temperature slowly. Continue adding the hot cream a bit at a time, whisking continuously to prevent scrambling.
- Strain the Custard: Pass the combined custard mixture through a fine mesh sieve into a large bowl to remove any cooked lumps for a smooth texture.
- Fill the Pie: Pour the custard filling into the cooled par-baked pie crust. Sprinkle nutmeg over the top and optionally brush the crust edges with additional egg wash.
- Bake the Custard Pie: Place the pie on the oven’s middle rack and bake for 40-50 minutes. If the crust browns too fast, use a pie shield to protect the edges.
- Check Doneness: The pie is done when the outer 1-2 inches are set but the center still jiggles slightly when moved. Do not overbake to avoid a dry texture.
- Cool and Chill: Remove the pie from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or preferably overnight to fully set the custard before serving.
Notes
- For a perfectly flaky crust, make sure your pie dough is well-chilled before baking.
- Gradually tempering the eggs with hot cream prevents scrambling and ensures a smooth custard.
- Use a pie shield or foil strips to protect the crust edges if they brown too quickly during baking.
- The slight jiggle in the center indicates the custard is perfectly baked and will firm up after chilling.
- Vanilla bean paste gives a richer vanilla flavor than extract, but either works fine.
- You can make the pie dough ahead of time and keep it refrigerated or frozen before use.
- Prep Time: 20 minutes (plus 2 hours chilling for dough)
- Cook Time: 1 hour (par-baking 25 minutes + custard baking 40-50 minutes)
- Category: Dessert
- Method: Baking
- Cuisine: American
