The Most Decadent Custard Pie You’ll Ever Taste

With its creamy, egg-rich filling and hint of vanilla, this custard pie is a study in simplicity and decadence. Each bite is smooth and luscious, with a subtle sweetness that makes it perfect for those who love classic, understated desserts.

Though we may never know who first penned the words, “Simplicity is the ultimate sophistication,” it’s easy to imagine they had this custard pie in mind. With its smooth, creamy texture and subtly sweet flavor, custard pie is the essence of refined simplicity—a dessert which proves that sometimes the most elegant creations are those with the fewest ingredients.

With just seven simple ingredients you likely already have in your kitchen, this decadent dessert is surprisingly easy to make. I still remember baking my first custard pie at, I think, eleven years old. It’s a recipe so approachable a child can master, yet sophisticated enough to leave your guests praising your culinary prowess and reaching eagerly for seconds.

First things First – Mise en Place

To successfully prepare this Decadent Custard Pie recipe, or any recipe for that matter, it’s important to have good organization. In cooking, this is known as “Mise en Place,” which means “everything in its place.” Before you begin cooking, take a moment to read and understand the entire recipe.  Then, gather your tools, measure and prep all the ingredients. This helps streamline the cooking process and ensures you’re ready for each step with no surprises.  Making things far less stressful in the kitchen!

Simple Ingredients for the Perfect Custard Pie

Crust

• All-Purpose Flour:  The base of the crust, providing structure while creating a tender, flaky texture that holds the custard filling beautifully.
• Sugar:  A small amount to add a touch of sweetness to the crust, helping it to brown slightly in the oven.
• Salt:  Just a pinch to enhance the flavors of the crust and balance the sweetness in the pie.
• Unsalted Butter:  Cold butter is cut into the flour to create pockets of flakiness.  It adds rich flavor and contributes to the crust’s tender texture.
• Water:  Ice-cold water helps bind the ingredients without melting the butter, ensuring a light, flakey crust.
• Egg White:  Lightly brushed onto the crust before par-baking, this helps seal it to prevent sogginess and ensures a crisp, well-defined base.

Custard Filling

• Heavy Cream – Adds a rich, velvety texture to the custard, making each bite irresistibly creamy and smooth.
• Whole Milk – Balances the richness of the cream, lending a subtle lightness while maintaining a full-bodied texture.
• Eggs – The foundation of the custard, giving it structure and a delicate, silky consistency that melts in your mouth.
• Sugar – Sweetens the custard to perfection, adding just the right touch of sweetness without overpowering the creamy flavor.
• Vanilla Extract – Infuses the custard with a warm, aromatic note that enhances its overall depth and elegance.
• Table Salt – Enhances the flavors, bringing out the natural sweetness and richness of the other ingredients.
• Ground Nutmeg – A light dusting of nutmeg on top adds a subtle warmth and a hint of spice, beautifully complementing the custard’s creamy richness.

How to Make this Custard Pie

The secret to flakey pie crust is to keep the dough as cold as possible before it goes into the oven.  To that end, I refrigerate the food processor bowl and blade for at least 15 minutes before I make the crust.

Making the Pie Crust

• To measure the flour, you want to use a “dry measuring cup,” specifically designed for measuring dry goods.  A more accurate alternative is to measure the flour by weight.  For this recipe, you need 1 1/4 cups – dry measuring cup, or 150 grams – by weight, of flour.

• Add the flour, and salt to your food processor.  Pulse 2 times (1-second pulses) to combine.

• Scatter the butter pats evenly over the top of the flour.

• Pulse repeatedly until the flour mixture is course and contains pea sized pieces of butter – about 10-12 pulses.

• Add two tablespoons of ice cold water, pulse twice, then add another tablespoon of water.  Pulse twice. At this point, I like to test the dough by pinching a small piece to see if it holds together. It should JUST hole together.  If it won’t hold together, add the remaining ice water, one teaspoon at a time, pulsing to combine after each addition.  Pro Tip – If it holds together but you think it may still be too dry, it’s probably just right!

• Cover the dough in plastic wrap and place in the refrigerator for at least 30 minutes.

Rolling Out the Dough and Par-Cooking the Crust

• Preheat the oven to 375°F.
• Using a rolling pin, role the dough into a circle that is 2-3 inches large than your pie pan.
• Carefully fold the dough in half and transfer to your pie pan.  Take care not to stretch or tear the dough.
• Trim the overhang with a pair of kitchen shears until there’s about 1 inch of overhang.  Gently fold the overhang under itself to build up an edge.
• Crimp the edges.
• Return the pie crust to the refrigerator for at least 30 minutes.
• Separate the yolk from one large egg.  Keep the yolk to use in the custard filling.  Beat the egg white, then brush the egg white over the inside of the formed pie crust.
• Place the pie crust on the center rack in a pre-heated oven and par-bake for 7-8 minutes.  When done cooking remove the crust from the oven and place it on a wire rack to cool.

Preparing the Custard Filling and Baking the Pie

• Add 5 eggs, plus the saved yolk from the crust, the granulated sugar (exact measurements in the recipe card below), vanilla, heavy cream and whole milk to a large mixing bowl.
• Whisk the mixture until it is combined, smooth, and creamy.
• Pour the egg mixture into the cooled par-baked pie shell from the previous step, sprinkle the top with the nutmeg, then place it on the center rack of the 375 degree preheated oven and bake for 35-45 minutes.
• Remove the pie from the oven and place on a wire rack to cool.

Storing Leftovers

Refrigerator – Up to 4 days

If you have leftovers, you can store them in the refrigerator using an airtight container for up to 4 days.

Freezer

I don’t recommend freezing leftover Custard Pie.