Custard Pie Recipe (with an Easy Crust)

Are you looking for a silky smooth, egg custard pie recipe? Chances are, if you landed on this recipe, you love the smooth taste of a good homemade custard pie?

Have you noticed that these days, store bought custard pies taste like vanilla pudding with a hint of egg flavor? What happened to the slightly toasted, eggy custard pie we used to have back in the 90’s and earlier?

My love of custard pie developed when I was a kid. My mom would always buy a custard pie for Sunday breakfast. I love the smooth, slightly crunchy crust and the velvety custard filling.

This recipe makes a large, deep-dish classic egg custard pie – just how my family likes it. It’s made with simple ingredients like milk, eggs, and lard.

If you prefer (or require) gluten free pie, you can follow this gluten free egg custard pie recipe which is just as delicious!

Using lard for homemade pie dough is a great choice because lard is healthier (less saturated fat than butter) and it is gluten-free. Lard might be rendered pig fat but it actually has no flavor impact on baked good like pie crust.

Baking with lard also helps pie crust maintain a consistent flavor and texture. Pie crust is flaky like what you could expect from a bakery. I really also believe it makes the dough more workable.

• 1 1/2 cups all purpose flour (plus extra for dusting the counter)
• pinch of salt
• 1/2 cup lard
• 3-4 tablespoons ice water

1. In a bowl, add flour, lard, salt, and work in 1 tablespoon of ice water as needed.
2. Use floured hands to work the dough until fully combined and not sticky. This dough can be refrigerated for 1 hour to make it easier to roll out. (This is optional, but recommended if time permits.)
3. Grease the pie pan with a little extra lard before rolling out the pie crust and pinching the edges to form a design.
4. Brush crust with egg white.

After you mix your pie crust dough using the below instructions, I recommend forming it into a disc and refrigerating it for 30 minutes so it is easier to roll out and crimp.

To roll out pie crust dough, start out with a clean counter surface. Sprinkle about 1/4 cup of regular flour on the surface, and then coat your rolling pin.

Unwrap the pie crust disc and then place it over the floured surface. Roll out dough into a large circle and then place over your large pie crust dish.

This custard pie filling recipe can also be used for baked custard recipes or for bread pudding. It requires very simple baking staples.

• 3 large eggs, beaten
• 1 whole egg white for brushing crust
• 3/4 cup white sugar
• 2 1/2 cups scalded whole milk
• 1 teaspoon vanilla extract
• pinch salt
• nutmeg to sprinkle over the top of pie

1. Prepare pie crust if making your own.
2. Pre-heat oven to 400 degrees Fahrenheit.
3. Add whole milk to a saucepan and scald until just warmed, remove from heat – DO NOT BOIL!!
4. In a bowl, mix eggs, sugar, extract, and salt- slowly add in the scalded milk and whisk it in to make the custard.
5. Pour custard into the un-baked pie shell, sprinkle with nutmeg, and bake in the center rack for 30-35 mins.
6. Allow pie to sit for at least 1-hour at room temperature to firm up.
7. Once cooled, place pie in the fridge, and the serve. Enjoy!

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