Classic Cream Custard Pie Recipe

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

  1. Prep the Crust: Begin with a pre-baked pie crust, cooled to room temperature.
  2. Mix the Custard: Whisk together eggs, sugar, and a pinch of salt until smooth. Gradually add milk and vanilla, stirring to combine.
  3. 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.
  4. Cool and Chill: Allow the pie to cool completely, then chill in the refrigerator until firm.
  5. 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

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Author: Maria


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


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.

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