EASY PEASY CUSTARD PIE

This post may contain affiliate links. Please read my disclaimer for more info.
Print Friendly, PDF & Email

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.

Print Recipe
5 from 4 votes

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:

 

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

Feel free to share by clicking on the Facebook, Pinterest or Twitter icons below.  You can print by clicking on the green printer icons above and below every post on this site.

Follow us on Instagram.

5 Secrets to Old-Fashioned
Southern Cooking

Tips, tricks & recipes to cook Southern food just like Grandma used to!

FREE EMAIL BONUS

 

27 Comments

  1. Can you use warm milk instead of water?

  2. Can we make this with cocoa….chocolate?5 stars

  3. Cynthia C. says:

    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.5 stars

  4. 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.5 stars

  5. 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.

  6. Sue Erskine says:

    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 you5 stars

  7. I love eggg custard pie thanks for sharing. Yum yum

  8. NeVer had a custard pie made with that kind of milk. I use cinnamon and nutmeg.

  9. i have a friend who loves custard pie. This recipe looks easy & delicious!

  10. Susan Allen says:

    Gosh this sounds yummy!

  11. Marilyn J. Holmquist says:

    It sounds so good. And custard pie is my # 1, favorite kind of pie. I want to make it for a special occasion.

  12. 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!!

  13. is it just a 1/4 cup of wat or 1 1/4 cups ?

    • The Southern Lady says:

      It would not have the one before the 1/4 if it was just 1/4 cup. It is 1 1/4 cups water.

  14. If you add coconut, do you still use the nutmeg on top?

  15. My hubby would just love this…pinning for now and hope to make soon.

  16. 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.

  17. Can one add anything else for more flavor, like cocoa or fruit?

  18. I can’t wait to make this. Comfort food at it’s best.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




*

 
 
 
 

5 Secrets to Old-Fashioned
Southern Cooking

FREE EMAIL BONUS

Tips, tricks & recipes to cook Southern food just like Grandma used to!