EASY PEASY CUSTARD PIE

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This Custard Pie is so easy 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

Ingredients for Custard Pie

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

Directions

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.  Enjoy!

 

If you like this recipe, you might also like my recipe for Brown Sugar Pie.

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5 from 1 vote

Easy Peasy Custard Pie

This Easy Peasy Custard Pie is so easy to make and great with some whip cream.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: Custard Pie
Servings: 1 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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