EASY PEASY CUSTARD PIE
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.
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.
This Easy Peasy Custard Pie is so easy to make and great with some whip cream.
- 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
- 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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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.
i have a friend who loves custard pie. This recipe looks easy & delicious!
Gosh this sounds yummy!
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 can’t wait to make this. Comfort food at it’s best.