Old Fashioned Custard Pie

This Egg Custard Pie is a classic, comforting dessert that will impress with its ultra-creamy, silky-smooth texture, warming spices, and never-soggy oatmeal cookie crust. Whether you keep the recipe traditional (we love it with berries) or top it with next-level praline sauce for caramelized crunch, it’s a perfect make-ahead choice. Our foolproof recipe, tips, tricks, and step-by-step photos guarantee a flawless bake every time.

PIN THIS RECIPE TO SAVE FOR LATER

Egg Custard Pie

What is Custard Pie?

Custard pie is a timeless dessert beloved for its simplicity and comforting flavors, making it a perfect choice for holiday dinners or cozy gatherings. It features a silky-smooth, creamy filling made from eggs, milk, sugar, and vanilla, whisked together, then added to a partially baked pie crust to finish baking in the oven together. The dessert is rich yet light, with a delicate sweetness balanced by warm spices like nutmeg or cinnamon.

Why We Love This Custard Pie Recipe

Praline Sauce Topping: This optional topping of crunchy, caramel-coated pecans adds an irresistible contrast of textures between the smooth custard and the crisp, caramelized crunch. It’s a decadently sweet finish that will leave everyone reaching for another slice-and the recipe!
Creamy Texture: The custard filling is velvety and smooth, thanks to the perfect balance of eggs, cream, and scalding milk (there is science behind this), baking low and slow and to the ideal internal temperature.
Easy Cookie Crust: Use a classic pie crust or the oatmeal cookie crust which can be whipped up in minutes and doesn’t have to chill overnight!
Perfectly Baked: The custard pie is baked to perfection, with tips to know exactly when it’s done to achieve the silky-smooth consistency.
Simple Ingredients: This pie is easy to make at any time, using common pantry items like eggs, milk, sugar, and vanilla.
Versatile: I’ve included many variations and toppings to try!
Foolproof Instructions: Step-by-step photos, tips, and tricks will ensure an amazingly creamy texture.
Perfect for Any Occasion: Whether for a holiday or a casual dessert, this pie is always a hit!

up close of custard pie recipe with a slice removed showing how creamy the pie is

Egg Custard Pie Recipe Ingredients

Let’s take a closer look at what you need to make this custard pie recipe (measurements in the printable recipe card at the bottom of the post):

Eggs: You will need four eggs and one egg yolk brought to room temperature. The whole eggs provide structure, helping the filling set and giving it a slightly firmer texture. The egg yolk adds richness and contributes to a smooth, creamy mouthfeel, thanks to its fat content. This combination ensures the custard is both stable and silky without being too dense or runny.
Milk: This forms the pie’s custard base for a smooth and creamy filling without being too rich; however, whole milk is best for richness and flavor.
Heavy Cream: Adds just the right amount of richness and creaminess to the custard, creating a smooth, velvety texture. You may also use half and half instead of the milk and heavy cream, but heavy cream is also required for the praline sauce.
Sugar: Granulated sugar sweetens the custard without overpowering the other flavors, providing a perfect base for the spices.
Spices: Nutmeg, cinnamon, and a pinch of ground cloves add a warm, spiced flavor that complements the sweetness of the custard. You may use freshly grated nutmeg or ground nutmeg for this recipe. Ground is more potent than fresh grated, so you may wish to adjust to taste.
Vanilla: You may use the same amount of vanilla bean paste or extract. Vanilla bean paste can provide a more pronounced vanilla flavor and a beautiful speckled appearance.

custard pie recipe drizzled with caramel sauce

How to Make Old Fashioned Custard Pie

Let’s take a closer look at how to make custard pie with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Make Cookie Crust Dough. Cream the butter and sugar, then add the egg yolk and vanilla and mix to combine. Mix flour, oats, and salt, followed by the water.

showing how to make custard pie by making the crust by creaming the butter and sugar, adding the egg and vanilla, then the flour and oats

Step 2: From the Crust. Press the dough up the sides of the pan and into the bottom, using medium pressure. Refrigerate for at least 30 minutes or overnight.

showing how to make custard pie by pressing the pie dough into the pie pan

Step 3: Par-bake. Bake at 375 degrees without pie weights for 12-15 minutes, until the crust is lightly golden.

showing how to make custard pie by blind-baking the crust until golden

Step 4: Scald the Milk & Cream. Combine the heavy cream and milk in a medium saucepan and warm over medium-low heat until tiny bubbles form around the edges for 2 to 3 minutes.

showing how to make custard pie by scalding the milk in a medium saucepan

Step 5: Whisk Eggs and Sugar. Meanwhile, whisk the eggs and egg yolk in a medium bowl until combined, then whisk in the sugar, vanilla, and spices until evenly distributed.

showing how to make custard by whisking the eggs and egg yolk in a medium bowl until combined, then whisk in the sugar, vanilla, and spices until evenly distributed.

Step 6: Temper Eggs. Gradually drizzle one ladleful of the scaled milk mixture into the egg mixture while whisking constantly. Repeat the process slowly until the milk mixture is incorporated, whisking constantly.

showing how to make custard pie by tempering the eggs by streaming the scalded milk into egg mixture

Step 7: Strain the Custard. Hold a fine mesh sieve over the warm pie crust and pour the custard filling through to remove any possible specks of coagulated egg.

showing how to make custard pie by straining the custard through a fine mesh sieve in to the par-baked pie crust

Step 8: Bake and Cool. Cover the edges of the pie shell with a pie shield or wrap lightly with aluminum foil. Bake until an instant-read thermometer inserted into the center reaches 175 degrees F. Cool the pie on a wire rack for 2 hours, then refrigerate it for at least 4 hours, best if overnight.

showing how to make custard by baking until the edges are set but the center jiggles

Step 9: Make Praline Sauce. Add the pecans, brown sugar, corn syrup, butter, salt, and cinnamon to a small saucepan. Cook over medium heat, stirring constantly, until the sugar and butter melt into a sticky coating. Stir in the cream and vanilla extract until combined. Set aside to cool for 10 minutes before topping the custard pie.

a collage showing how to make topping for custard pie

Step 10: Garnish Pie. Transfer to the pie, spread as desired, then sprinkle with one tablespoon of coarse sugar.

custard pie with a slice removed showing the creamy custard

Why Scald the Milk when Making Custard Pie?

Scalding milk when making custard pie improves the texture, flavor, and appearance:

1. It prevents curdling by tempering the eggs and gradually warming them to avoid a shock from the oven heat.
2. Pre-warming the liquid reduces cooking time, gently thickening the eggs without scrambling them, resulting in a smoother texture.
3. Heating the milk breaks down proteins, helping to thicken the custard and creating a silky, smooth texture.

How do I know when my custard pie is done?

It’s crucial to avoid overbaking custard pie, or the filling can be rubbery and taste like scrambled eggs! Always check for doneness at the early end of the cooking window so you don’t overcook it. Here’s how to know when it’s done:

1. Temperature: The BEST way to check for doneness is with an instant-read thermometer. You can pick one up at any grocery store or on Amazon. An instant-read thermometer inserted in the center should register 175°F. The temp will continue to rise once the pie is removed from the oven to reach over 180°F to properly thicken the filling.

2. Jiggle Test: While the pie is still in the oven, use oven mitts to tap the sides of the pie plate gently. The custard pie is done when the outer 1-2 inches are set, but the middle is still very jiggly. Don’t be alarmed; the filling will set as it cools. If the whole pie jiggles, then it needs to bake longer. It is overcooked if the pie barely jiggles or doesn’t jiggle at all.

3. Knife Test: An inserted knife should come out clean. This should be done after the jiggle test because an overbaked pie can also pass this test.

Making Egg Custard Pie in Advance

Egg custard pie can easily be made in advance! Prepare the pie, bake it, and then allow it to cool completely. Once cooled, cover it tightly with plastic wrap or foil and refrigerate. It will stay fresh for up to 3 days. To serve, bring the pie to room temperature.

showing how to serve custard pie by garnishing with berries

Tips For Making This Recipe For Custard Pie

Don’t Compact the Crust Dough Too Much: Use medium pressure when pressing the dough into the pan. Otherwise, it can compact too much, making the crust more likely to crack when sliced.
Pre-Bake the Crust: This ensures it stays crisp and doesn’t get soggy from the custard filling. The crust shouldn’t be 100% done, but lightly golden all over.
Protect the edges of the pie: After par-baking, cover the edges with a pie shield to prevent them from getting too brown while continuing to bake with the filling.
Use Room-Temperature Eggs: Room-temperature eggs blend more easily with the custard ingredients, preventing overmixing and uneven cooking.
Room-Temperature Egg Hack: Add warm (not hot) tap water to a bowl, then add the eggs for at least 20 minutes.
Don’t Boil the Heavy Cream and Milk: Scald (heat until steaming but not boiling) to help the custard cook evenly. Don’t let it boil, though; it will be too hot, and scramble the eggs.
Don’t Let the Sugar and Eggs Rest: Letting the sugar and eggs sit together without mixing can cause the sugar to draw moisture from the eggs, creating a hardened, lumpy texture that can negatively impact the custard. This process, called “sugar burn,” can lead to uneven incorporation and a gritty texture in the final pie. To avoid this, always whisk the sugar and eggs together immediately after combining to ensure a smooth, homogenous mixture for your custard pie. The mixture should also be used immediately.
Temper the Eggs: Gradually whisk the hot milk/cream into the eggs to avoid scrambling- don’t stop whisking while you do this!
Avoid Overmixing: Whisk gently to prevent incorporating air, which could cause cracks or bubbles in the custard. However, you still want everything well combined so there aren’t pockets of eggs.
Monitor Baking Closely: Oven temperatures can vary, so watch the custard’s set edges and jiggly center. Use an instant-read thermometer and check at the early end of the doneness window. If you know your oven runs hot – check earlier! See the section on how to know when a custard pie is done.
Cool Gradually: Let the pie cool to room temperature before refrigerating to avoid sudden temperature changes that may cause cracks.
Cool Completely: Allow the pie to cool fully before chilling to help it set properly.
Chill Overnight: Flavors deepen, and texture improves after refrigeration.

Custard Pie variations

Maple Custard Pie: Replace some sugar with maple syrup for a rich, sweet flavor with a hint of caramel-like depth.
Crème Brûlée Pie: After the pie cools, sprinkle a thin layer of sugar and use a kitchen torch to caramelize it for a crispy, bruleed finish.
Lemon Custard Pie: Infuse the custard with lemon zest and juice for a refreshing, tangy variation that pairs wonderfully with the creamy filling.
Coconut Custard Pie: Add shredded coconut to the custard filling for a tropical twist with some texture.
Pumpkin Custard Pie: Add pumpkin puree and spices like cinnamon, nutmeg, and ginger for a fall-inspired dessert. Check out my Pumpkin Pie recipe.
Eggnog Pie: Replace the milk and heavy cream with eggnog to create a festive, eggnog-inspired pie perfect for the holiday season.

a slice of old fashioned custard pie made with eggs, sugar, vanilla, nutmeg, milk and cream on a plate

Custard Pie Recipe Serving Suggestions

Chilled or Room Temperature: Serve chilled for a firmer custard or at room temperature for a creamier, softer texture, which I prefer. I find cold is too jarring and masks the flavor.
Praline Sauce Topping: I am obsessed with this option! The contrast of the crunchy caramel-like coated pecans with the creamy custard is dreamy.
Fresh Berries: One of my favs! Garnishing with fresh berries like raspberries, blueberries, or blackberries adds a refreshing balance of flavors and textural contrast against the creamy custard.
Chocolate and Caramel: Homemade or store-bought caramel sauce or chocolate sauce are both excellent drizzled over the custard. Anything tasty served over ice cream, or cheesecake is fabulous served with an egg custard pie.
Cinnamon or Nutmeg: Sprinkle ground cinnamon or freshly grated nutmeg on top for extra warmth and flavor. If you do this, consider how much of the spices are added to the custard itself so you don’t overdo it.
Whipped Cream: Top with freshly whipped cream for a light texture contrast.
Berry Compote: Serve with a side of berry compote, like raspberries or strawberries, to add a tart contrast to the sweet custard. Try my strawberry syrup, blueberry sauce, and apple syrup!
Ice Cream: Pair with a scoop of ice cream for a decadent dessert. I prefer any ice cream flavor over vanilla, such as caramel, strawberry, rocky road, etc., to contrast with the vanilla custard.

Storing Old Fashioned Custard Pie

To store the custard pie recipe, let it cool completely after baking. Once cooled, cover it with plastic wrap pressed against its surface and refrigerate for up to 3 days. Avoid freezing, as it can negatively affect the texture and flavor. Always bring it back to room temperature before serving for the best taste and consistency.

Can you Freeze Custard Pie?

Custard pie can be frozen, but it is not ideal because the delicate custard filling can separate or become watery or grainy once thawed. Additionally, the freezing process may alter the flavors and cause the custard to lose its rich, creamy consistency. If you must freeze it, allow it to cool completely, then wrap it tightly and freeze for up to a month, but note that the results may not be as good as fresh.

Recipe For Egg Custard Pie FAQs

Can I use store-bought pie crust for custard pie?

Yes, you can use store-bought pie crust for custard pie. While I always think homemade crust tastes far superior, store-bought options are convenient and work well with custard pies. Be sure to purchase a 9-inch, deep dish pie crust and partially blind-bake it before adding the custard filling to prevent it from becoming soggy.

How do I prevent a soggy crust in custard pie?

Blind bake the crust before adding the filling. Blind baking means pre-baking the pie crust without filling. This process helps set the crust, keeping it crisp because it doesn’t absorb excess moisture from the custard.

Do I really need to scald the milk for homemade custard pie?

While you don’t absolutely have to scald the milk for your custard pie, it does help improve the texture and flavor. Scalding milk prevents the eggs from curdling, creates a smoother custard, and enhances the vanilla flavor. It also helps the custard set properly and reduces baking time. If you skip scalding, also be aware the pie will take longer to bake. See the Section above about using scalded milk.

Why does my Custard Pie taste like scrambled eggs?

If your custard pie tastes like scrambled eggs, it’s likely due to improper tempering or overcooking. When adding hot milk or cream to the eggs, it’s essential to do so slowly and whisk continuously to avoid cooking the eggs prematurely. Overcooking in the oven can also cause the eggs in the custard to curdle, especially if the temperature gets too high or the pie is baked too long. Using a thermometer and baking until just set with a slightly jiggly center can help prevent this issue.

Why does my custard pie crack?

Cracks occur when the pie is overbaked or the oven temperature is too high. To avoid this, bake until the edges are set and the center jiggles. Cracks can also occur if the pie temperature changes too drastically. The pie should be cooled to room temperature before refrigerating.

Why is my custard pie runny?

This can be caused either by not baking the pie long enough (the filling should be cooked to 175 degrees F) or insufficient cooling. The cooling time is critical because it allows the center to continue to cook.

What temperature should you bake custard pie?

The best temperature to bake a custard pie is 325°F (163°C). This lower temperature ensures the custard cooks gently, allowing it to set properly without curdling. It also helps the crust stay crisp while preventing over-browning. You can use a thermometer to ensure the custard reaches around 175°F for the perfect texture.

What makes custard pie different from other pies?

Custard pie features a creamy filling with eggs, milk, sugar, and spices baked in a pie crust. Unlike fruit or cream pies, its texture relies on gentle baking to set the custard without curdling.

Custard Pie Versus Chess Pie

Custard pie and chess pie may look similar, but they have distinct differences. Custard pie is made with a creamy filling of eggs, milk, sugar, and spices, relying on eggs to thicken as it bakes, resulting in a smooth and light texture. Chess pie, on the other hand, includes cornmeal or flour as a thickener and often has an acidic ingredient like vinegar or lemon juice, giving it a denser, richer texture and a slightly tangy flavor. Both are delicious but offer unique experiences!

What is the difference between Egg Custard and Vanilla Pudding?

Egg custard and vanilla pudding differ in texture, cooking method, and ingredients. Egg custard is a baked or gently cooked dessert made with eggs, milk, sugar, and often vanilla, thickened primarily by the eggs. In contrast, vanilla pudding is a stovetop dessert thickened with cornstarch or flour and doesn’t always rely on eggs for setting. Custard has a firmer, silky texture, while pudding is softer and creamier. The cooking techniques also vary, with custard requiring careful tempering and baking, while pudding is stirred continuously on the stovetop.

What spices go best in custard pie?

Classic spices for custard pie include nutmeg, cinnamon, and a pinch of cloves. These enhance the rich, creamy filling without overpowering its flavor.

up close of a forkful of custard pie showing how creamy it is

Looking for more Pie Recipes?

Apple Pie
Lemon Meringue Pie
Pumpkin Pie
Banana Cream Pie
Chocolate Cream Pie
Dutch Apple Pie
Pecan Pie
Chocolate Pecan Pie
Peanut Butter Pie
Butterfinger Pie
Individual Apple Pies
Pear Pie
Mud Pie
S’mores Pie
Mini Strawberry Pies
Lemon Pie
Key Lime Pie
Banana Coconut Pie

WANT TO TRY THIS Custard Pie RECIPE?

PIN IT to your recipe BOARD TO SAVE FOR LATER!

FIND ME ON PINTEREST FOR MORE GREAT RECIPES! I AM ALWAYS PINNING :)!

Tools Used in This Recipe

Standard Pie Pan 9-inch

Pie & Cake Knife and Spatula

Quiche/Tart/Pie Pan with Removable Bottom

Adjustable Pie Shield (up to 10 inches)

See Favorite Tools

Recipe For Egg Custard Pie

This Egg Custard Pie is a classic, comforting dessert that will impress with its ultra-creamy, silky-smooth texture, warming spices, and never-soggy oatmeal cookie crust. Whether you keep the recipe traditional (we love it with berries) or top it with next-level praline sauce for caramelized crunch, it's a perfect make-ahead choice for holiday dinners or cozy gatherings. Our foolproof recipe, tips, tricks, and step-by-step photos guarantee a flawless bake every time.

Servings: -10 servings

Total Time: 10 45

Prep Time: 45

Cook Time: 30

Chilling Crust & Pie 9 30

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes all in one place!

Print Recipe Pin Recipe Save Recipe

Ingredients

Oatmeal Cookie Crust

8 tablespoons unsalted butter at room temperature
1/3 cup light brown sugar
1 large egg yolk
1 teaspoon vanilla extract
1 1/2 cups (190 g) all-purpose flour, spooned and leveled
3/4 cup rolled oats
1/4 teaspoon salt
1 tablespoon water

Custard

4 large eggs
1 large egg yolk
1¼ cups heavy cream
1¼ cups whole milk
3/4 cup granulated sugar
2 teaspoons vanilla bean paste or extract
1/4 tsp EACH ground nutmeg, ground cinnamon, fine sea salt (or table salt)
Pinch of ground cloves, or more to taste

Praline Sauce (Optional, Highly Recommended)

1 cup pecans, finely chopped
1/3 cup packed light brown sugar
2 tablespoons dark corn syrup (may sub light)
2 tablespoons unsalted butter
1/4 tsp EACH sea salt, ground cinnamon, plus more to taste

ADD LAST

2 tablespoons heavy cream
1/2 teaspoon vanilla extract
1 tablespoon coarse sugar for topping

Instructions

CRUST:

Prep Custard Eggs: Crack four large eggs and one egg yolk into a medium bowl. Let them sit at room temperature while you prepare the pie crust.
Mix Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar at medium speed until smooth, about 2 minutes. Add the egg yolk and vanilla and mix to combine, then scrape the bowl well. Add the flour, oats, and salt and mix on low speed until combined, about 1 minute. Add the water and mix just until the dough is smooth, about 1 minute.
Form Crust: Lightly spray a standard 9-inch pie plate with nonstick cooking spray (spray with flour is best). Press the dough up the sides of the pan and into the bottom, using medium pressure. Don’t compact too much, or it can be stubborn to remove.
Chill: Refrigerate for at least 30 minutes or overnight.
Par-bake: As soon as you put the crust in the oven, begin making the custard so it can be added to a warm crust. Bake the crust at 375 degrees F without pie weights for 12-15 minutes until it is lightly golden. (Using a quiche pan will take about 8-10 minutes.) Let the crust cool for 10 minutes.

Custard

Oven: Reduce the oven to 325 degrees F.
Scald Milk: Combine the heavy cream and milk in a medium saucepan and warm over medium-low heat just until tiny bubbles form around the edges, 2 to 3 minutes. Remove from the heat.
Whisk Eggs and Sugar: Meanwhile, whisk the eggs and egg yolk in a medium bowl until combined, then whisk in the sugar, vanilla, and spices until evenly distributed. Add the nutmeg here or sprinkle it over the top of the pie before baking. I like it best incorporated in this step; the pie still has a wonderfully speckled appearance.
Temper Eggs: Gradually drizzle one ladleful of the scaled milk mixture into the egg mixture while whisking constantly. Repeat the process slowly until the milk mixture is fully incorporated, whisking constantly.
Strain Custard: Hold a fine mesh sieve over the warm pie crust and pour the custard filling through to remove any possible coagulated egg specks.
Bake: Cover the edges of the pie shell with a pie shield or wrap lightly with aluminum foil. Bake for 40-55 minutes, checking at 40 minutes. There are several variables in baking time, but you’ll know the pie is done when: 1) An instant-read thermometer inserted into the center reaches 175-180 degrees F. 2) The outer 1-2 inches are set, but the middle is still very jiggly. Don't be alarmed; the filling will set as it cools. 3) A knife inserted in the center comes out clean. This can also be true if it's overbaked, so use the first two indicators in conjunction with 3.
Cool: Cool the pie on a wire rack for 2 hours, then refrigerate it for at least 4 hours, best if overnight.

Easy Praline Sauce

The Praline can be added to the pie at any point before serving.
Cook: Add the pecans, brown sugar, corn syrup, butter, salt, and cinnamon to a small saucepan. Cook over medium heat, stirring constantly, until the sugar and butter melt into a sticky coating. Stir in the cream and vanilla extract until combined.
Cool: Set aside to cool for 10 minutes before topping the custard pie. Adjust to taste (I like more salt and cinnamon).
Top: Transfer to the pie, spread as desired, then sprinkle with one tablespoon of coarse sugar.

Notes

Storage: Let the pie cool completely after baking. Once cooled, cover it with plastic wrap pressed against its surface and refrigerate for up to 3 days. Avoid freezing, as it can negatively affect the texture and flavor. Always bring it back to room temperature before serving for the best taste and consistency.