My Mom’s Custard Pie is amazing. It’s always been one of my boys’ favorite pies. It’s a very simple pie made from scalded milk, eggs, vanilla, sugar and a little salt. That’s it. Quick, easy and yet very light and delicious. My boys used to enjoy this pie growing up because it wasn’t super sweet like some fruit or gooey chocolate pies are. Although my oldest’s favorite was Mom’s Peach Pie, Custard Pie was my youngest son’s favorite pie. Even still, neither of them ever passed up a slice of Mom’s Custard Pie.

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Quite frankly, nobody ever passed up a slice of ANY kind of pie my mom made. She was a pie baker extraordinaire. Even her sisters didn’t make pie as well as Mom used to. The only one to ever surpass her pie baking greatness was my grandma. I think that’s because she made the pie crusts the old-fashioned way–with lard!

My mom always spoiled us when we would came over to visit several times a year – especially on long holiday weekends. We would make the three-hour drive from the St. Petersburg area to Titusville on the Atlantic coast when the boys were little and Mom would always roll out our favorite recipes. As soon as my oldest could talk he would ask Grandma for her Peach Pie and, of course, she always obliged. My youngest would beg for Custard Pie.

Mom never made only one pie at a time. She always made a minimum of two pies (always different from each other), and usually she would make another batch of pies before we left a couple of days later, because those pies would be gobbled up in a day or a day and a half.

Mom’s pies were legendary (just ask all her sons-in-law!). Everyone seemed to “drop by” when they knew we were visiting because they knew Mom would have some of her delicious pies, Homemade Bread and Pie Crust Cinnamon Rolls ready for us to devour. She also always made up a batch of her homemade Cinnamon Rolls for my husband who would eat those rolls over pie any day, though he usually had his share of pie too.

When my youngest graced us with a visit in mid-December (he lives a couple of thousand miles away), I decided it was high time I made up his favorite pie. Along with a Coconut Custard Pie and an Old-Fashioned Pumpkin Pie, I made up Mom’s Custard Pie. It had been a really long time since I’d made any of these pies for my kids, because we’ve been empty nesters for over a decade. The boys both ate plenty of pie and their daddy finished off the rest.

If’ you’re looking for a delicious recipe for Custard Pie, then this is it! Every bite is mouthwatering, and it’s a light dessert as opposed to some desserts with 2,000 calories per slice. 🙂 If you need Mom’s delicious pie crust recipe, use this recipe. If you want an easy dessert, it doesn’t get any easier than this.

Custard Pie has always been one of our favorites.

Every bite is mouthwatering.

Custard Pie is a very light dessert. 

Here’s what I did.

I used these ingredients.

Beat eggs. Add sugar, salt and vanilla.

Scald milk. Heat over a low temperature until the top of the milk starts to wrinkle (not boil!). 

Add scalded milk to egg mixture.

Pour custard mixture into an unbaked pie shell.

Bake at 350 for about 25-30 minutes or at 300 for 45-60 minutes. I bake at the lower temperature so the crust doesn’t brown too much.

Serve Custard Pie plain or with ice cream or Cool Whip.

Even though this pie is so simple, it’s always been a family favorite recipe from my mom.

Here’s the recipe.

CUSTARD PIE

(Recipe adapted from my mom, Helen Mattis, Titusville, FL)

Custard Pie

Teresa Ambra

This delicious Custard Pie is so simple and can be whipped up in no time. It's a light, airy pie that's makes a great dessert any time. It's also a great treat for holiday baking.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Pie/Dessert

Cuisine Southern

Servings 8

Calories 227 kcal

Equipment

• 1 10-inch pie plate
• measuring cups
• measuring spoons
• 1 whisk
• 1 electric mixer
• 1 medium sauce pan
• 1 large mixing bowl

Ingredients

  

1x2x3x

• 3/4 cup granulated sugar
• 2 cups 2% milk
• 1 tsp. vanilla extract
• 3 large eggs
• 1 tsp. sea salt
• 1 unbaked pie shell

Instructions

 

• Scald milk (bring just to the point where surface bubbles and wrinkles, but not boils).
• Set aside.
• Beat eggs in a large mixing bowl with an electric mixer; add granulated sugar, salt, and vanilla.
• Then add scalded milk slowly and whisk until all ingredients are incorporated.
• Line pie plate with pastry, pour in custard.
• Bake in 350° oven for 25-30 minutes.
• Custard is baked when knife inserted in center comes out clean.

Notes

NOTE: Coconut pie is made by adding 2 cups coconut and using only 2 eggs.

 

NOTE: I’ve never been able to get this to cook in less than 45 minutes. Because I didn’t want the crust to burn I reduced the temperature to 300° and cooked this pie over an hour. I tented the pie with foil after 30 minutes to avoid browning the crust.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 227kcalCarbohydrates: 32gProtein: 6gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 74mgSodium: 380mgPotassium: 130mgFiber: 1gSugar: 22gVitamin A: 162IUVitamin C: 0.1mgCalcium: 86mgIron: 1mg

Keyword dessert, pie

Tried this recipe?Let us know how it was!

Custard Pie is a great dessert for any dinner menu.

Be prepared to dig in!

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Custard Pie

Teresa Ambra

This delicious Custard Pie is so simple and can be whipped up in no time. It’s a light, airy pie that’s makes a great dessert any time. It’s also a great treat for holiday baking.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Pie/Dessert

Cuisine Southern

Servings 8

Calories 227 kcal

Equipment

• 1 10-inch pie plate
• measuring cups
• measuring spoons
• 1 whisk
• 1 electric mixer
• 1 medium sauce pan
• 1 large mixing bowl

Ingredients

  

1x2x3x

• 3/4 cup granulated sugar
• 2 cups 2% milk
• 1 tsp. vanilla extract
• 3 large eggs
• 1 tsp. sea salt
• 1 unbaked pie shell

Instructions

 

• Scald milk (bring just to the point where surface bubbles and wrinkles, but not boils).
• Set aside.
• Beat eggs in a large mixing bowl with an electric mixer; add granulated sugar, salt, and vanilla.
• Then add scalded milk slowly and whisk until all ingredients are incorporated.
• Line pie plate with pastry, pour in custard.
• Bake in 350° oven for 25-30 minutes.
• Custard is baked when knife inserted in center comes out clean.

Notes

NOTE: Coconut pie is made by adding 2 cups coconut and using only 2 eggs.

 

NOTE: I’ve never been able to get this to cook in less than 45 minutes. Because I didn’t want the crust to burn I reduced the temperature to 300° and cooked this pie over an hour. I tented the pie with foil after 30 minutes to avoid browning the crust.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 227kcalCarbohydrates: 32gProtein: 6gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 74mgSodium: 380mgPotassium: 130mgFiber: 1gSugar: 22gVitamin A: 162IUVitamin C: 0.1mgCalcium: 86mgIron: 1mg

Keyword dessert, pie

Tried this recipe?Let us know how it was!