EASY CUSTARD PIE
This Easy Custard Pie is so simple to make and so good served with whipped cream. I love nutmeg and sprinkling it on top really adds to this pie. You could add a cup of coconut to the filling, too. This pie will keep for several days refrigerated. Great for any holiday meal or just anytime you want an easy pie to take to a gathering or just make it for the family for a treat.
Easy Custard Pie Simple Ingredients Needed:
Deep dish pie shell, unbaked
Sweetened condensed milk
Salt
Vanilla extract
Eggs
Ground nutmeg
Water
This pie is a little different from the traditional custard pie, but it is absolutely delicious and super easy to make. If you need a quick dessert this is a great one.
“This pie has a lot of flavor even though you don’t add much in the sense of flavorings, it is great just on it’s own without adding any other flavorings to it!!! Thanks for posting!!” – Eilleen
“I was sooo skeptical when it said 1 1/4 cups of water but it cooked PERFECTLY (although I added about 8 extra minutes just because last time I tried a different recipe for this it was completely liquid after an hour of cooking) I forgot to stir in the nutmeg so I had to just sprinkle it on top mixed with cinnamon.” – Jennifer
“This was excellent custard. I made it in a round pan, covered it with foil, and steamed it in my instant pot for 8 minutes. It came out perfectly and my husband and I were wowed by both the taste and texture.”- Cynthia
If you like this recipe, you might also like my recipe for Brown Sugar Pie.
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Easy Peasy Custard Pie
Ingredients
- 1 9 inch deep dish pie shell, unbaked
- 1 14 ounce can sweetened condensed milk
- 1 1/4 cups hot water I just use tap water. You don’t want it boiling or too hot or it will cook your eggs
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 eggs beaten
- About 1/4 teaspoon ground nutmeg Optional
Instructions
- In a mixing bowl whisk together the milk, water, salt and vanilla extract.
- Beat eggs well and add to milk mixture and continue beating with wire whisk until filling is smooth. Pour into pie shell.
- Sprinkle nutmeg on top.
- Bake in preheated 425 degree oven for 10 minutes, reduce heat to 350 degrees and continue baking for 50 minutes until middle is set.
- Remove from oven, cool to room temperature and serve with whipped cream on top. Makes 1 pie. Refrigerate any left over.
Be sure and PIN this wonderful Custard Pie:
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This recipe came from K&W restaurant years ago from Roanoke Va.
This pie recipe has been around a very very long time. It’s a classic!
We have been making this pie recipe for years and never had any problems. When we are stirring up condensed milk with hot water pour a small amount of hot water into the milk can to get all the milk ingredients out. Let this mixture cool while you are stirring eggs lightly you do not want the eggs to foam up. After milk has cooled down then you can add mixture together to pour into pie crust. My wife will pick pie crust with a fork thru out crust an dust lightly with flour to seal pricks to stop filling from leaking thru. Place pie crust in oven then pour filling into crust sprinkle nutmeg on top an bake according to instructions.
Can I add coconut
sure!
This looks great! I’m about to try it. We do not need to pre-bake the pie crust at all? Thanks.
Nope, you sure don’t! Hope you love it!
Delicious and the title of the recipe is accurate “Easy Peasy”!!!!
If I want to forego the pie shell and bake this custard in ramekins, what temperature would I use, and for how long should they bake? Thank you!
I don’t know, I have never made it that way.
Has anyone ever put peaches in this pie? My mother-in- law made a fresh peach custard pie to die for and unfortunately I didn’t get the recipe before she died.
can this be baked in small tart / muffin pan?
You can try it, I’ve never made it that way.
Looked for a custard pie recipe that didn’t require cream as I didn’t have any on hand. My kids have been asking me to make the “McD Holiday Pie” at home. A custard pie with sprinkles on top was just the solution! I over baked mine by probably about 15 min because I wasn’t paying attention. It wasn’t as creamy but, that’s totally my fault! I’d definitely try again because it was still good!
Delicious and so quick and easy to make. It was on the dark side with the crust leaning towards a light burn but we all enjoyed it that way. Thank you!
Try covering the crust with tin foil for the majority of the cook time. That’s what I do and it works well. I just fold some and curve it around the edges. Just uncover for the last 20 min or so and let it brown up a bit. Totally changed my pie and you really don’t have to do a very good job of covering.
Can you use warm milk instead of water?
I can’t advise, I’ve only made it as the recipe is written.
Can we make this with cocoa….chocolate?
You can always give it a try!
This was excellent custard. I made it in a round pan, covered it with foil, and steamed it in my instant pot for 8 minutes. It came out perfectly and my husband and I were wowed by both the taste and texture.
Did you use a crust? Or without in the instant pot.
I was sooo skeptical when it said 1 1/4 cups of water but it cooked PERFECTLY (although I added about 8 extra minutes just because last time I tried a different recipe for this it was completely liquid after an hour of cooking) I forgot to stir in the nutmeg so I had to just sprinkle it on top mixed with cinnamon.
How would you add a coconut flavor to the filling, not as a topping. Adding a can of cream de coco? I saw a few others mentioning making a coconut version.
You can easily add coconut extract.
looks very good and easier than most custard pies. will give it a try and add some coconut, as I love it in anything… Thank you
I love eggg custard pie thanks for sharing. Yum yum
NeVer had a custard pie made with that kind of milk. I use cinnamon and nutmeg.
This is just a different version, Nancy. There is a regular custard pie on the site, too.
Your recipe saved the day I was getting ready to make a custard pie but then found I had no sugar. Went online and found yours. Yeah! I happened to have the condensed milk! Thanks so much! Such a quick easy recipe. Tastes great too.
i have a friend who loves custard pie. This recipe looks easy & delicious!
Gosh this sounds yummy!
Can this pie be made with a graham cracker crust because I’m craving something sweet and I don’t have any frozen pie crusts but I do have graham cracker plus I have all the other ingredients
That would probably work.
It sounds so good. And custard pie is my # 1, favorite kind of pie. I want to make it for a special occasion.
This pie has a lot of flavor even though you don’t add much in the sense of flavorings, it is great just on it’s own without adding any other flavorings to it!!! Thanks for posting!!
Thank you Eileen!
is it just a 1/4 cup of wat or 1 1/4 cups ?
It would not have the one before the 1/4 if it was just 1/4 cup. It is 1 1/4 cups water.
If you add coconut, do you still use the nutmeg on top?
You can if you want or you could toast a little coconut and add it on top, too.
My hubby would just love this…pinning for now and hope to make soon.
It has been ages since the last time I had Custard Pie. Am looking forward to having some again. Thank you for sharing the Recipe with us.
Can one add anything else for more flavor, like cocoa or fruit?
I have only added coconut to this pie.
I was going to make it a chocolate custard pie. So yeah you can change it up. You can turn it into key lime pie too.
So ur saying to use coconut extract and vanilla, if so how much coconut
I can’t wait to make this. Comfort food at it’s best.