Classic Vanilla Custard Pie

Why You’ll Love This Recipe

Classic Vanilla Custard Pie is a timeless dessert that combines a creamy, velvety custard filling with a flaky, buttery pie crust. Infused with warm notes of vanilla and nutmeg, this pie is both simple and elegant—perfect for holidays, family gatherings, or whenever you’re craving a comforting, nostalgic treat. Its smooth texture and delicate flavor make it a crowd-pleaser every time.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pie crust (homemade or store-bought)eggsgranulated sugarsaltwhole milkheavy creamvanilla extractground nutmeg

directions

Preheat your oven to 375°F (190°C).

Roll out the pie crust and fit it into a 9-inch pie pan. Crimp the edges and prick the bottom with a fork. Pre-bake for 10 minutes, then set aside to cool slightly.

In a medium bowl, whisk the eggs, sugar, and salt until smooth and well combined.

Warm the milk and heavy cream in a saucepan over medium heat until just below boiling. Remove from heat.

Slowly pour the warm milk mixture into the egg mixture, whisking constantly to temper the eggs.

Stir in the vanilla extract.

Strain the custard through a fine-mesh sieve into a clean bowl to ensure a silky texture.

Pour the custard into the pre-baked crust and sprinkle the top with ground nutmeg.

Bake for 35–40 minutes, or until the edges are set but the center still jiggles slightly.

Let the pie cool to room temperature, then refrigerate for at least 2 hours before serving.

Servings and timing

This recipe yields 8 servings.Preparation time: 15 minutesPre-baking time: 10 minutesBaking time: 35–40 minutesCooling and chilling time: 2 hours 15 minutesTotal time: approximately 3 hours 20 minutes

Variations

Use a graham cracker crust for a slightly sweeter, crunchier base.

Add a touch of lemon or orange zest for a citrus-infused custard.

Substitute almond extract for vanilla for a nutty twist.

Top with fresh berries or whipped cream for added texture and flavor.

storage/reheating

Store Vanilla Custard Pie covered in the refrigerator for up to 4 days.Do not freeze, as the custard can separate and become watery.To serve chilled, simply slice and enjoy. To serve warm, heat individual slices in the microwave for 10–15 seconds.

FAQs

Why is my custard pie watery?

It may be underbaked or the custard wasn’t fully set before slicing. Let it chill thoroughly before serving.

Can I use low-fat milk?

Whole milk is recommended for the creamiest texture, but 2% milk can be used with slightly less richness.

Do I need to blind bake the crust?

Yes, pre-baking the crust prevents a soggy bottom and helps it stay crisp.

Can I make this pie ahead of time?

Yes, it’s best made a day ahead so the custard can set fully in the fridge.

Is it okay if the center jiggles?

Yes, a slight jiggle in the center is perfect. It will firm up as the pie cools.

Can I skip the nutmeg?

Yes, but nutmeg adds a traditional warmth and spice that complements the vanilla.

How do I know when it’s done?

The edges should be set, and the center should have a slight wobble when gently shaken.

Can I use a store-bought crust?

Absolutely, store-bought crust works well and saves time.

What’s the best way to slice custard pie?

Use a sharp knife wiped clean between cuts for the neatest slices.

Does this pie need to be refrigerated?

Yes, due to the eggs and dairy in the custard, it must be kept chilled.

Conclusion

Classic Vanilla Custard Pie is a smooth, satisfying dessert that brings comfort and elegance to any table. Whether you’re serving it at a festive gathering or enjoying a quiet slice with coffee, its timeless flavor and silky texture are always a hit. Easy to make and even easier to love, it’s a pie that never goes out of style.

Print