Classic Vanilla Custard Pie

Why You’ll Love This Recipe

Classic Vanilla Custard Pie is a timeless dessert that’s smooth, creamy, and subtly sweet with warm notes of vanilla in every bite. Nestled in a flaky, buttery crust, this old-fashioned pie is simple yet elegant—perfect for holidays, potlucks, or a cozy family dessert. It’s comfort food at its finest, with a silky texture and delicate flavor that never go out of style.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

unbaked pie crustwhole milkheavy creamgranulated sugareggsvanilla extractground nutmeg (optional)salt

directions

Preheat oven to 350°F (175°C) and place your unbaked pie crust in a 9-inch pie plate. Crimp edges and set aside.

In a saucepan, heat the milk and cream over medium heat until warm but not boiling.

In a separate bowl, whisk eggs, sugar, salt, and vanilla extract until smooth.

Slowly pour the warm milk mixture into the egg mixture, whisking constantly to temper the eggs.

Strain the custard mixture through a fine mesh sieve for an extra-smooth texture.

Pour custard into the prepared pie crust.

(Optional) Lightly sprinkle the top with ground nutmeg.

Carefully transfer to the oven and bake for 45–50 minutes, or until the edges are set and the center is slightly jiggly.

Cool the pie completely at room temperature, then chill for at least 2 hours before slicing.

Servings and timing

This recipe yields 8 slices.
Preparation time: 15 minutes
Baking time: 45–50 minutes
Cooling and chilling time: 2–3 hours
Total time: 3–4 hours

Variations

Add a cinnamon or vanilla bean infusion for deeper flavor.
Use coconut milk for a dairy-free twist.
Top with fresh berries or a dollop of whipped cream.
Add a splash of rum or brandy for a grown-up version.

storage/reheating

Store covered in the refrigerator for up to 4 days.
Best served chilled or at room temperature—no reheating required.
Do not freeze, as the custard texture may change.

FAQs

Can I use a store-bought crust?

Yes, it works perfectly and saves time.

Why is my custard watery?

It may have been overbaked—remove when the center is still slightly jiggly.

Can I use low-fat milk?

Whole milk and cream give the best texture, but 2% can work in a pinch.

Do I need to blind-bake the crust?

Not for this recipe—the custard bakes with the crust.

Can I add fruit to the filling?

It’s best to add fruit as a topping to avoid extra moisture.

Is it eggy?

No, it’s smooth and mild when balanced with vanilla and sugar.

Can I make it ahead?

Yes, it’s best chilled and can be made a day in advance.

What’s the difference between custard pie and cream pie?

Custard pie is baked with eggs, while cream pie uses a cooked filling.

How do I keep the crust from getting soggy?

Use a metal pie plate and avoid overfilling with wet ingredients.

Can I make mini versions?

Yes, use a muffin tin and adjust baking time to 20–25 minutes.

Conclusion

Classic Vanilla Custard Pie is a simple yet indulgent dessert that delivers comfort and elegance in every creamy slice. With its smooth filling, delicate vanilla flavor, and golden crust, this timeless pie is a must-have for any dessert lover’s recipe box. Serve it chilled and enjoy a slice of pure nostalgic delight.

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