Classic Cream Custard Pie Recipe

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Step into the world of timeless dessert classics with the Old Fashioned Cream Custard Pie, a dessert that evokes nostalgia and warmth with every bite. This pie is not just a treat; it’s a trip down memory lane, to a time when recipes were handed down through generations and savored at every family gathering. With its silky custard filling and flaky, buttery crust, this pie offers a perfect balance of simplicity and decadent flavor. Ideal for any occasion, from holiday feasts to a quiet afternoon tea, this cream custard pie promises to delight your taste buds and become a cherished addition to your recipe collection.

There’s something magical about a recipe that carries the weight of family history, and our Old Fashioned Cream Custard Pie is just that—a cherished heirloom that has graced our table for generations. I still remember the first time I tasted it; my grandmother had just pulled it out of the oven, and the kitchen was filled with its warm, inviting aroma. With the first bite, I was hooked. The creamy custard, the delicate crust—it was like nothing I had ever tasted.

Over the years, this pie became more than a dessert; it was a symbol of comfort, love, and the joy of sharing. It was the highlight of every holiday, a must-have at family reunions, and the most requested recipe by friends and neighbors. Making this pie is now a cherished tradition in our family, a way to remember those we’ve loved and to celebrate the simple pleasures in life.

Why You’ll Love Old Fashioned Cream Custard Pie

Timeless Elegance: This pie brings a touch of classic sophistication to any meal.
Simple Ingredients, Extraordinary Flavor: Made with basic pantry staples, yet the result is anything but ordinary.
Comfort in Every Slice: Its creamy texture and delicate flavor offer a comforting embrace, reminding you of home.

Versatile Dessert: Perfect for any season or occasion, from summer picnics to winter holidays.

Ingredients Notes For Old Fashioned Cream Custard Pie

Eggs: The base of the custard, providing richness and structure.
Sugar: Adds sweetness and helps create a smooth custard.

Milk: Use whole milk for the creamiest texture.
Vanilla Extract: A splash of vanilla adds depth and warmth to the custard.
Pie Crust: A pre-baked pie crust provides the perfect vessel for the custard, offering a delightful contrast in textures.

Recipe Steps

Prep the Crust: Begin with a pre-baked pie crust, cooled to room temperature.
Mix the Custard: Whisk together eggs, sugar, and a pinch of salt until smooth. Gradually add milk and vanilla, stirring to combine.
Bake: Pour the custard mixture into the crust and bake at a low temperature until the custard is set but still slightly wobbly in the center.

Cool and Chill: Allow the pie to cool completely, then chill in the refrigerator until firm.
Serve: Garnish with a sprinkle of nutmeg or whipped cream before serving.

Storage Options

Refrigerate: Keep the pie refrigerated and consume within 3-4 days for the best quality.

Freeze: Although freezing is not recommended, slices can be frozen in an airtight container for up to a month.

Classic Cream Custard Pie Recipe

Maria

Ingredients

For the Pie Crust:

All-purpose flour: 1 1/4 cups

Salt: 1/4 teaspoon
Unsalted butter: 1/2 cup cold and cubed
Ice water: 4-5 tablespoons

For the Custard Filling:

Eggs: 3 large
Granulated sugar: 3/4 cup
Salt: 1/4 teaspoon

Vanilla extract: 1 teaspoon
Whole milk: 2 1/2 cups You can also use a combination of milk and heavy cream for a richer custard.
Nutmeg: For sprinkling on top

Instructions

Prepare the Pie Crust:

In a large bowl, mix together the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to blend the butter into the flour until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing until the dough just begins to come together.
Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

After chilling, roll out the dough on a floured surface into a 12-inch circle. Transfer it to a 9-inch pie plate, trim and crimp the edges, and refrigerate while preparing the filling.

Preheat the Oven:

Preheat your oven to 400°F (200°C).

Prepare the Custard Filling:

In a large bowl, whisk together the eggs, granulated sugar, salt, and vanilla extract until well combined.

Gradually whisk in the milk (and cream if using) until the mixture is smooth.

Assemble and Bake:

Pour the custard filling into the chilled pie crust. Sprinkle the top lightly with nutmeg for flavor and a classic finish.
Bake in the preheated oven for 25 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 20-25 minutes, or until the custard is set but still slightly wobbly in the center.

To prevent the crust edges from over-browning, you can cover them with foil or a pie shield during the last 15 minutes of baking.

Cool and Serve:

Allow the pie to cool to room temperature on a wire rack, then refrigerate until fully chilled before serving. This pie is best enjoyed cold.