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Classic Vanilla Custard Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 55 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 2 hours 55 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Classic Vanilla Custard Pie is a smooth, creamy dessert featuring a rich custard made from whole milk, heavy cream, eggs, and pure vanilla extract baked in a pre-baked pie crust. Perfectly balanced with a hint of nutmeg for an optional warm spice, this comforting pie is easy to prepare and great for any occasion.

Ingredients

Crust

  • 1 9-inch pie crust (homemade or store-bought), pre-baked and cooled

Custard Filling

  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 large eggs
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 tablespoon pure vanilla extract
  • 1/4 teaspoon ground nutmeg (optional, for garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the custard pie.
  2. Warm Milk and Cream: In a medium saucepan, gently warm the whole milk and heavy cream over medium heat. Do not allow the mixture to boil as this can affect the texture of the custard.
  3. Whisk Eggs and Sugar: In a large bowl, whisk together the eggs, granulated sugar, and salt until the mixture is fully combined and slightly frothy.
  4. Combine Warm Milk with Egg Mixture: Slowly pour the warm milk and cream mixture into the egg mixture, whisking constantly to prevent the eggs from curdling and to ensure a smooth custard base.
  5. Add Flavor and Strain: Stir in the pure vanilla extract. Then strain the combined custard mixture through a fine-mesh sieve to remove any lumps, resulting in a silky smooth custard.
  6. Fill Pie Crust: Pour the strained custard mixture evenly into the pre-baked and cooled 9-inch pie crust.
  7. Optional Garnish: Lightly sprinkle ground nutmeg on top for added warmth and aroma, if desired.
  8. Bake: Place the pie on a baking sheet to catch any spills and bake in the preheated oven for 35 to 40 minutes. The pie is done when the edges are set but the center still has a slight jiggle.
  9. Cool and Chill: Remove the pie from the oven and allow it to cool to room temperature. Then refrigerate for at least 2 hours to let the custard fully set before serving.

Notes

  • Do not allow the milk and cream to boil as it can cook the eggs too quickly, causing a curdled custard.
  • Straining the custard mixture ensures a silky, smooth texture free of lumps.
  • Pre-baking the pie crust prevents a soggy bottom and ensures a crisp pie shell.
  • Chilling the custard pie is essential for it to fully set and develop its creamy texture.
  • Nutmeg is optional but adds a lovely warm spice complementing the vanilla flavor.

Find it online: https://slsrecipes.com/classic-vanilla-custard-pie-recipe-2/