Classic Vanilla Custard Pie Recipe
A simple and timeless dessert featuring a smooth, silky vanilla custard baked in a flaky buttery pie crust. This classic custard pie delivers delicate vanilla flavor with a creamy texture that melts in your mouth. Ideal for any occasion, it’s elegant yet easy to prepare with basic pantry ingredients.
Ingredients
- 1 unbaked 9-inch pie crust pre-baked
- 3 large eggs
- 2 large egg yolks
- 1 cup whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract or 1 vanilla bean pod seeds scraped
- ¼ teaspoon salt
- Freshly grated nutmeg for topping
- 1 tablespoon unsalted butter optional, for extra richness
Instructions
- Preheat oven to 325°F (163°C).
- Blind bake the pie crust until lightly golden and set aside.
- In a bowl, whisk together eggs, egg yolks, sugar, flour, and salt until smooth.
- Warm milk and cream with vanilla (or vanilla bean pod and seeds) until just scalded (steam and small bubbles). Remove pod if used.
- Gradually whisk hot milk mixture into egg mixture to temper eggs.
- Strain custard mixture through a fine-mesh sieve into a clean bowl.
- Pour custard into the pre-baked pie crust.
- Grate nutmeg over the top and dot with butter if using.
- Bake on the middle rack for 40-45 minutes until custard is mostly set but center slightly wobbly.
- Cool completely on a wire rack, then chill in refrigerator at least 3 hours before serving.
Notes
To avoid cracking, do not overbake and ensure gradual cooling. Using a vanilla bean instead of extract deepens the flavor. Cover pie edges with foil if browning too quickly.