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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.
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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
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