Why You’ll Love This Recipe
Classic Vanilla Custard Pie is a timeless dessert with a silky, smooth custard filling infused with the warmth of vanilla, nestled in a buttery, flaky pie crust. It’s comforting, elegant, and perfect for any occasion—from family gatherings to holiday feasts. The balance of creamy texture and sweet flavor makes it a standout favorite among custard lovers.
ingredients
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
pie crust (store-bought or homemade)whole milkheavy creamgranulated sugareggsyolkscornstarchvanilla extractsaltground nutmeg (optional, for topping)
directions
Preheat your oven to 375°F (190°C).
Roll out the pie crust and fit it into a 9-inch pie dish. Trim and crimp the edges as desired.
Blind bake the crust by lining it with parchment paper and filling it with pie weights or dried beans. Bake for 15 minutes, remove the weights and paper, then bake for another 5 minutes. Set aside to cool slightly.
In a saucepan, heat the milk and cream over medium heat until just steaming—do not boil.
In a separate bowl, whisk together the sugar, eggs, yolks, cornstarch, vanilla extract, and salt until smooth and pale.
Gradually pour the hot milk mixture into the egg mixture, whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens to a custard consistency, about 5-7 minutes.
Pour the custard into the pre-baked crust and smooth the top.
Optional: Sprinkle a light dusting of ground nutmeg on top.
Bake the pie for 25-30 minutes, or until the center is just set and slightly jiggly.
Cool at room temperature, then refrigerate for at least 4 hours before serving.
Servings and timing
This recipe yields 8 slices.Preparation time: 20 minutesBaking time: 45 minutesCooling time: 4 hoursTotal time: 5 hours 5 minutes
Variations
Add a splash of bourbon or rum for a flavor boost.
Infuse the milk with a vanilla bean for a deeper vanilla flavor.
Swap the crust for a graham cracker base for a twist in texture.
Top with whipped cream or fresh berries for an elegant finish.
storage/reheating
Store Vanilla Custard Pie covered in the refrigerator for up to 4 days.Best served cold or at room temperature—not recommended for reheating as it may curdle.
FAQs
Can I use only milk instead of cream?
Yes, but the custard will be lighter and less rich.
What if my custard cracks?
This can happen if overbaked. It’s still tasty, but try baking until just set next time.
Can I make it ahead of time?
Yes, it’s perfect for making a day in advance.
Is it gluten-free?
Not with a traditional crust, but you can use a gluten-free pie crust.
Can I freeze custard pie?
Freezing is not recommended as the texture may change upon thawing.
Do I need to blind bake the crust?
Yes, this prevents a soggy bottom and ensures the crust is fully cooked.
What kind of pie crust is best?
A buttery, flaky crust—either store-bought or homemade—works well.
Can I skip the nutmeg?
Absolutely, it’s optional and based on personal preference.
Why is my custard not thickening?
It may need more cooking time or the heat was too low. Stir constantly until it thickens.
Can I use vanilla extract instead of a vanilla bean?
Yes, extract works well and is more convenient.
Conclusion
Classic Vanilla Custard Pie is a rich, creamy dessert that never goes out of style. Its smooth filling and crisp crust offer a comforting slice of sweetness that’s sure to please any crowd. Whether served plain or topped with fruit or cream, this pie delivers timeless flavor with every bite.
Print
Classic Vanilla Custard Pie
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 55 minutes (including chilling)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A timeless, creamy vanilla custard pie with a buttery flaky crust that’s perfect for any occasion.
Ingredients
- 1 unbaked 9-inch pie crust
- 2 cups whole milk
- ¾ cup granulated sugar
- 3 tablespoons all-purpose flour
- 4 large egg yolks
- 2 teaspoons pure vanilla extract
- 1 tablespoon unsalted butter (optional, for richness)
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium saucepan, whisk together sugar, flour, and salt.
- Gradually whisk in milk until smooth.
- Cook over medium heat, stirring constantly until mixture thickens and coats the back of a spoon, about 5–7 minutes.
- In a bowl, lightly beat egg yolks. Temper them by slowly whisking in about ¼ cup of the hot milk mixture.
- Return tempered yolks to the saucepan and cook for another 2 minutes, stirring.
- Remove from heat and stir in vanilla extract and butter until smooth.
- Pour custard into the unbaked pie crust.
- Bake for 35–40 minutes, or until the filling is just set (it should jiggle slightly in the center).
- Allow to cool to room temperature, then chill in the refrigerator for at least 2 hours before serving.
Notes
- For a firmer texture, bake an additional 5–10 minutes, but be careful not to overbake or the custard may crack.
- Serve with a dollop of whipped cream and fresh berries for added flavor.
- You can use half-and-half instead of whole milk for a richer custard.
- Custard improves in flavor after chilling—best made a few hours ahead.