Custard Pie | Can't Stay Out of the Kitchen

Custard Pie

Teresa Ambra

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.

Mom's Custard Pie | Can't Stay Out of the Kitchen | this delicious #pie makes a great #holiday #dessert. This has always been my kid's favorite pie!

Custard Pie has always been one of our favorites.

Mom's Custard Pie | Can't Stay Out of the Kitchen | this delicious #pie makes a great #holiday #dessert. This has always been my kid's favorite pie!

Every bite is mouthwatering.

Mom's Custard Pie | Can't Stay Out of the Kitchen | this delicious #pie makes a great #holiday #dessert. This has always been my kid's favorite pie!

Custard Pie is a very light dessert. 

Here’s what I did.

Mom's Custard Pie | Can't Stay Out of the Kitchen | this delicious #pie makes a great #holiday #dessert. This has always been my kid's favorite pie!

I used these ingredients.

Mom's Custard Pie | Can't Stay Out of the Kitchen | this delicious #pie makes a great #holiday #dessert. This has always been my kid's favorite pie!

Beat eggs. Add sugar, salt and vanilla.

Mom's Custard Pie | Can't Stay Out of the Kitchen | this delicious #pie makes a great #holiday #dessert. This has always been my kid's favorite pie!

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

Mom's Custard Pie | Can't Stay Out of the Kitchen | this delicious #pie makes a great #holiday #dessert. This has always been my kid's favorite pie!

Add scalded milk to egg mixture.

Mom's Custard Pie | Can't Stay Out of the Kitchen | this delicious #pie makes a great #holiday #dessert. This has always been my kid's favorite pie!

Pour custard mixture into an unbaked pie shell.

Mom's Custard Pie | Can't Stay Out of the Kitchen | this delicious #pie makes a great #holiday #dessert. This has always been my kid's favorite pie!

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.

Mom's Custard Pie | Can't Stay Out of the Kitchen | this delicious #pie makes a great #holiday #dessert. This has always been my kid's favorite pie!

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

Mom's Custard Pie | Can't Stay Out of the Kitchen | this delicious #pie makes a great #holiday #dessert. This has always been my kid's favorite pie!

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 | Can't Stay Out of the Kitchen

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
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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
  

  • 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!

 

[b]Custard Pie[/b]
Recipe Type: Pie/Dessert
Cuisine: Southern
Author: Teresa Ambra adapted from my Mom, Helen Mattis, Titusville, FL
Prep time:
Cook time:
Total time:
Serves: 8
This delicious 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.
Ingredients
  • 3/4 cup sugar
  • 2 cups milk
  • 1 tsp. vanilla
  • 3 eggs
  • 1 tsp. salt
  • 1[url href=”http://cantstayoutofthekitchen.com/2012/12/05/homemade-pie-crust/” target=”_blank”]unbaked pie shell[/url]
Instructions
  1. Scald milk (bring just to the point where surface bubbles and wrinkles, but not boils).
  2. Set aside.
  3. Beat eggs, add sugar, salt, and vanilla.
  4. Then and scalded milk slowly.
  5. Line pie plate with [url href=”http://cantstayoutofthekitchen.com/2012/12/05/homemade-pie-crust/” target=”_blank”]pastry[/url], pour in custard.
  6. Bake in 350° oven for 25-30 minutes.
  7. Custard is baked when knife inserted in center comes out clean.
Notes
Coconut pie is made by adding 2 cups coconut and using only 2 eggs.[br][br]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.
Mom's Custard Pie | Can't Stay Out of the Kitchen | this delicious #pie makes a great #holiday #dessert. This has always been my kid's favorite pie!

Custard Pie is a great dessert for any dinner menu.

Mom's Custard Pie | Can't Stay Out of the Kitchen | this delicious #pie makes a great #holiday #dessert. This has always been my kid's favorite pie!

Be prepared to dig in!

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Chocolate Meringue Pie | Can't Stay Out of the Kitchen | this was my favorite #pie growing up. It's so mouthwatering & a spectacular #dessert for #Easter, #MothersDay or #FathersDay. It's a #chocolate lover's dream! Rich, decadent & heavenly! #ChocolatePie #ChocolateMeringuePie #Holiday #HolidayDessert #EasterDessert #FavoriteChocolatePie

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Custard Pie | Can't Stay Out of the Kitchen

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
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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
  

  • 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!

5 Comments

  • Coconut Custard Pie – Can't Stay Out of the Kitchen

    January 20, 2016 at 8:11 am

    […] Custard Pie is another of my Mom’s great pie recipes. It’s basically her Custard Pie with coconut added. If you’re a coconut lover, this pie is for you! It’s a really […]

  • Diana

    January 15, 2016 at 5:29 pm

    Easy and delicious. I will do.

    Thank you for sharing

    1. Teresa

      January 16, 2016 at 10:09 am

      Thanks, Diana. Hope you enjoy it.

  • Kim @The Baking ChocolaTess

    January 15, 2016 at 3:31 pm

    I love custard pie! This looks amazing Teresa, I would gobble this one down for sure. 😉

    1. Teresa

      January 16, 2016 at 10:09 am

      Thanks, Kim. It’s so simple and easy and a lighter dessert when you’re having a heavy meal alongside. 🙂

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