Heavenly Vanilla Custard Pie is the kind of dessert that feels like a warm embrace from the past. With a buttery, flaky crust and a smooth, velvety filling infused with vanilla and a hint of nutmeg, this pie is pure comfort in every bite. The custard is rich but not heavy, sweet but not cloying—just the right balance of elegance and simplicity.
Baked until gently set and golden on top, the pie develops a delicate skin that gives way to a creamy interior. It’s the kind of dessert that’s perfect for holidays, tea time, or quiet evenings when you want something soothing and nostalgic. Serve it chilled or at room temperature, with a dusting of powdered sugar or a dollop of whipped cream.
Whether you’re reviving a family tradition or discovering custard pie for the first time, this recipe is a keeper. And yes—once you taste it, you’ll understand why going back for seconds feels inevitable.
🧺 INGREDIENTS: (Serves 8)
For the Crust:
- 1½ cups all-purpose flour
- ½ tsp salt
- ½ cup cold unsalted butter, cubed
- 4–6 tbsp ice water
Or use 1 pre-made 9-inch pie crust
For the Custard Filling:
- 3 large eggs
- ¾ cup granulated sugar
- 2 tbsp cornstarch
- 2 cups whole milk
- 1 tsp pure vanilla extract
- ¼ tsp ground nutmeg
- Pinch of salt
👩🍳 INSTRUCTIONS:
Step 1: Prepare the Crust
In a bowl, mix flour and salt. Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
Add ice water gradually, stirring until dough comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
Roll out dough on a floured surface and fit into a 9-inch pie dish. Trim and crimp edges. Chill while preparing the filling.
Step 2: Make the Custard
In a saucepan, whisk together eggs, sugar, cornstarch, and salt. Gradually add milk while whisking to avoid lumps.
Cook over medium heat, stirring constantly, until mixture thickens and coats the back of a spoon (about 8–10 minutes).
Remove from heat and stir in vanilla extract. Let cool slightly.
Step 3: Assemble the Pie
Preheat oven to 175°C (350°F).
Pour the warm custard into the chilled pie crust. Sprinkle nutmeg evenly over the top.
Step 4: Bake to Perfection
Bake for 35–40 minutes, or until the custard is just set and the top is lightly golden. The center should jiggle slightly but not be liquid.
Cool completely at room temperature, then refrigerate for at least 2 hours before slicing.
Step 5: Serve & Savor
Slice and serve chilled or at room temperature. Garnish with whipped cream, fresh berries, or a dusting of powdered sugar.
🍽️ Tips & Variations:
- Flavor Twist: Add a splash of almond extract or orange zest for a subtle variation.
- Crust-Free Option: Bake the custard in ramekins for a crustless version.
- Make-Ahead Friendly: Pie keeps well in the fridge for up to 3 days.
- Texture Boost: For extra richness, use half-and-half or add 1 tbsp butter to the custard.
