Best Ever Custard Pie
This is the best custard pie recipe because it has the most amazing custard filling along with a buttery crust! Plus, you only need 9 ingredients to make this recipe.
Servings: 12 servings
- 1 ¼ cups all-purpose flour, spooned and leveled
- ¼ teaspoon salt
- ¼ teaspoon granulated white sugar
- ½ cup unsalted butter, cold
- 4-6 tablespoon cold water
- 4 large eggs, room temperature
- ½ cup granulated white sugar
- 2 cups milk, room temperature
- ½ cup heavy cream, room temperature
- ¼ teaspoon salt
- 2 teaspoon vanilla extract
- ⅛ teaspoon nutmeg
Make it with a food processor: Place flour, salt, sugar, and butter in a food processor and pulse 4-5 times. Pea-sized butter flakes should still be visible. Add one tablespoon water after another and pulse 1-2 times after every tablespoon. Stop adding water when the dough starts to clump.
If you don't have a food processor, then make it with a pastry cutter or two forks instead: In this case mix together flour, salt, and sugar in a large mixing bowl. Then add butter and cut it into the mixture until it resembles coarse meal with pea-sized butter flakes. Then add water little by little until the texture starts to clump.
Transfer dough to a plastic wrap and form a 1 - 1.5 inch thick disc without kneading. Cover tightly in plastic wrap and refrigerate at least 2 hours or up to 2 days.
On a lightly floured surface, roll out the dough disc into a 12-inch circle. Transfer to a 9-inch pie dish. Press into the bottom and the sides of the pan and trim off any excess crust. Freeze for 15 minutes.
Preheat oven to 350°F (175°C).
Line chilled crust with parchment paper and push it lightly against the bottom and the sides of your crust. Make sure that the parchment paper covers the edges of your crust completely to prevent it from heavy browning. Then heavy it down with baking beans (or beans or rice). Also, make sure that your baking beans push against the sides as well to prevent them from sinking down to the bottom. Transfer to the preheated oven and place a piece of parchment paper underneath the baking pan. Bake for 10 minutes. Remove from the oven and remove the paper and the baking beans and let cool as you prepare the filling.
Whisk eggs, sugar, milk, heavy cream, salt, vanilla, and nutmeg until sugar is completely dissolved about 3-5 minutes. You can either use a whisk or an electric mixer. Pour into pie crust.
Bake for about 40-45 minutes until the top is set with a slight wobble in the center. Cover after 20 minutes with parchment paper loosely to prevent it from heavy browning if needed.
Remove from the oven and let cool completely. Then transfer to an airtight container and store in the fridge overnight. It will stay fresh in the fridge for up to 3 days.
- Don't knead the dough at any point. It will not be that flaky, buttery texture if you do.
- When it's done cooking, the top is set and it will have a slightly jiggly center.
- Make sure the pie cools entirely before you refrigerate it.
- Don't skip refrigerating overnight before eating. It needs time to rest and set.
You can make this recipe gluten-free by switching out the regular flour with a gluten-free flour blend. Look over the ingredients in your gluten-free flour blend.
It needs to have xanthan gum for it to work correctly. Otherwise, you will need to add ½ teaspoon of xanthan gum to your flour mixture. The ration for flour vs. gluten-free flour is 1:1.
If you figure out, you have run out of nutmeg or simply aren't a fan you can substitute other spices instead. Cinnamon, allspice, or ginger would all be acceptable substitutions.
Keep in mind if you replace the nutmeg it will have a little bit different flavor. It's not going to be overly noticeable, but it will be there.
Calories: 236kcal | Carbohydrates: 21g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 108mg | Sodium: 147mg | Potassium: 101mg | Fiber: 1g | Sugar: 11g | Vitamin A: 550IU | Calcium: 67mg | Iron: 1mg