Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Custard Pie with Flaky Pie Crust Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 3 reviews

  • Author: Leila
  • Total Time: 1 hour 15 minutes active + resting time
  • Yield: 8 servings

Description

A classic Custard Pie recipe featuring a flaky pie crust filled with a smooth, creamy custard made from eggs, cream, milk, and vanilla, gently baked to a perfect delicate set with a hint of nutmeg.

Ingredients

Pie Crust

  • Homemade Pie Dough (Use my Flaky Pie Crust recipe or a storebought pie crust*)
  • Egg wash (1 egg + a splash of milk, lightly beaten)

Custard Filling

  • 4 Large Eggs
  • 1 Large Egg Yolk
  • 1 1/4 cups Heavy Cream (300ml)
  • 1 1/4 cups Whole Milk (300ml)
  • 3/4 cup Granulated Sugar (150g)
  • 2 tsp Vanilla Bean Paste (or vanilla extract)
  • 1/4 tsp Salt
  • 1/4 tsp Nutmeg (ground or freshly grated)

Instructions

  1. Par-bake the Pie Crust: Make the pie dough ahead of time allowing it to rest for at least 2 hours or preferably overnight. Shape it into the pie dish at least 30 minutes before baking. Cover the inside of the crust with parchment paper and fill with baking beans or rice to prevent shrinkage. Chill in fridge or freezer for 10 minutes while preheating the oven to 425°F (220°C). Bake the crust on the middle rack for 15-18 minutes until the edges are golden brown.
  2. Egg Wash and Finish Par-baking: Remove the pie crust and lower oven temperature to 375°F (190°C). Carefully lift out parchment and baking beans, brush a thin but adequate layer of egg wash over the crust bottom to seal any holes. Bake for an additional 5-7 minutes until the interior looks dry and lightly golden. Remove and cool the crust while preparing custard filling.
  3. Prepare the Custard Filling: Set the oven to 325°F (160°C). In a large bowl, gently whisk together the eggs, egg yolk, sugar, and salt without incorporating air. In a saucepan, whisk together heavy cream, milk, and vanilla then warm over medium-low heat until just scalding (steam with tiny surface bubbles, no boiling).
  4. Temper the Eggs: Gradually drizzle a small amount of the hot milk mixture into the egg mixture while whisking continuously to slowly raise the temperature and prevent scrambling. Continue adding until fully incorporated.
  5. Sieve and Pour: Pour the custard through a fine mesh sieve into a large bowl to remove any lumps. Pour the smooth custard filling into the cooled par-baked pie crust and sprinkle nutmeg evenly over the top. Optionally brush pie crust edges with egg wash.
  6. Bake the Custard Pie: Transfer the pie to the middle oven rack and bake for 40-50 minutes. Use a pie shield if the crust browns too quickly. The pie is done when the outer edges are set and firm but the center still jiggles slightly when moved.
  7. Cool and Chill: Remove pie from oven and allow to cool to room temperature. Then refrigerate for at least 4 hours or preferably overnight to fully set the custard before serving.

Notes

  • Make pie dough ahead to allow proper resting for best texture or use store-bought for convenience.
  • Use baking beans or rice to prevent crust edges from shrinking during par-baking.
  • Slowly temper eggs to avoid curdling when combining hot milk mixture.
  • A pie shield can prevent over-browning of crust edges during custard baking.
  • Proper doneness is indicated by a set edge and a gently jiggly center.
  • Chilling overnight improves custard pie texture and flavor.
  • Prep Time: 20 minutes (plus at least 2 hours resting for dough, ideally overnight)
  • Cook Time: 55 minutes (18 + 7 minutes par-baking, 40-50 minutes custard bake)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesbyleila.com/custard-pie-with-flaky-pie-crust-recipe/