Crust Custard Pie

Oh, let me tell you—this Crust Custard Pie is the kind of dessert that feels like a warm hug from the inside. The silky, smooth custard filling, paired with a buttery, flaky crust, is pure comfort in a slice. It’s like the best of both worlds: creamy and delicate, yet rich and satisfying. Whether you’re making it for a special occasion or just because you deserve something sweet, this pie is a must-try. Trust me, once you taste it, you’ll be hooked!

Why You’ll Love Crust Custard Pie

This pie is a classic for a reason! Here’s why it’s one of those desserts you’ll make over and over again:

Simple Ingredients, Big Flavor

Made with just a handful of pantry staples, this pie is both straightforward and incredibly flavorful. It’s proof that you don’t need a million ingredients to make something delicious—just quality, simple ones.

Versatile

Crust Custard Pie is perfect for any occasion! Whether you’re hosting a family dinner, bringing dessert to a gathering, or simply indulging in a cozy treat for yourself, it fits right in. Serve it with whipped cream or a scoop of vanilla ice cream for extra indulgence, or enjoy it plain—either way, it’s amazing.

Easy to Make

You don’t have to be a baking pro to get this pie just right. The steps are simple, and the result is guaranteed to impress. It’s one of those “looks like you spent hours on it” desserts, but it’s really quite easy!

Classic Comfort

There’s something about a custard pie that just screams comfort food. It’s warm, creamy, and has that homemade charm that makes it feel like a special treat. One bite and you’ll feel like you’ve been transported to a cozy kitchen on a lazy afternoon.

Ingredients

Here’s what you’ll need to make this dreamy Crust Custard Pie:

• Pie Crust: A pre-made or homemade pie crust—whatever you prefer! It’s the perfect base for this creamy filling.
• Eggs: The foundation of the custard filling, giving it that smooth texture.
• Sugar: Sweetens the custard to perfection.
• Whole Milk: For that creamy richness.
• Vanilla Extract: Adds that comforting, aromatic flavor that elevates the custard.
• Salt: Just a pinch to balance the sweetness.
• Ground Nutmeg: This classic spice gives the pie a subtle warmth and is perfect for the custard.
• Butter: A couple of tablespoons to add richness to the filling.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Ready to make this pie? Let’s dive in:

Preheat the Oven

Start by preheating your oven to 350°F (175°C). This ensures it’s nice and hot when you’re ready to bake your pie.

Prepare the Pie Crust

If you’re using a pre-made pie crust, just place it in your pie dish and set it aside. If you’re making it from scratch, prepare the dough, roll it out, and place it in the dish. Gently press it into the corners and trim off any excess dough. No need to pre-bake the crust—this custard filling will cook beautifully in it.

Make the Custard Filling

In a mixing bowl, whisk together the eggs, sugar, and salt until well combined. Gradually stir in the milk and vanilla extract. Add in the ground nutmeg and melted butter, and mix until everything is smooth and well incorporated.

Pour the Filling into the Crust

Carefully pour the custard filling into the prepared pie crust. It will look a bit liquidy, but don’t worry! It will set perfectly during baking.

Bake the Pie

Place the pie on the center rack of the oven and bake for 45-50 minutes, or until the custard is set and the top is golden brown. The pie is done when you can insert a knife into the center and it comes out clean. If the edges of the crust start to brown too quickly, you can cover them with foil to prevent burning.

Cool and Serve

Let the pie cool completely before slicing into it—this helps the custard firm up and makes for cleaner slices. Serve it with whipped cream, a sprinkle of nutmeg, or even a scoop of vanilla ice cream for that extra touch of indulgence.

Nutrition Facts

Servings: 8
Calories per serving: (Please refer to the recipe card for nutritional info)

Preparation Time

Prep Time: 15 minutes
Cook Time: 45-50 minutes
Total Time: 1 hour 10 minutes (with cooling time)

How to Serve Crust Custard Pie

This Crust Custard Pie is perfect on its own, but you can elevate it with these delicious accompaniments:

• Whipped Cream: A dollop of fresh whipped cream adds a light, airy touch to the rich custard.
• Vanilla Ice Cream: For an extra indulgent treat, serve it with a scoop of vanilla ice cream.
• Cinnamon Sugar: A light dusting of cinnamon sugar on top is a lovely touch that complements the nutmeg in the pie.

Additional Tips

Here are a few tips to make this pie even better:

• Make-Ahead Tip: This pie can be made ahead of time! Simply store it in the fridge after it’s cooled, and it will keep for a few days. It actually tastes even better after a day or two!
• Spice Variations: While nutmeg is classic, you can also experiment with a pinch of cinnamon or even a drop of almond extract for a new twist on the flavor.
• Perfect Crust: If you’re worried about the crust burning, you can cover the edges with foil during the first part of baking, then remove it for the last 10-15 minutes for a golden finish.

FAQ Section

Q1: Can I use a different type of pie crust?

A1: Yes! You can use any kind of crust you prefer—store-bought or homemade. A graham cracker crust would be a fun alternative if you’re looking for something a little different.

Q2: Can I make this pie ahead of time?

A2: Absolutely! This pie can be made a day ahead. Just let it cool, store it in the fridge, and it’ll be ready to serve when you need it.

Q3: How do I store leftovers?

A3: Store any leftover pie in an airtight container in the fridge for up to 3-4 days. You can enjoy it cold or at room temperature.

Q4: Can I freeze Crust Custard Pie?

A4: While custard pies don’t freeze as well as some other pies, you can freeze it for a few weeks. Just make sure it’s wrapped tightly and then thaw it in the fridge overnight before serving.

Q5: How do I know when the pie is done?

A5: The pie is done when the custard is set and the top is lightly golden. Insert a knife into the center, and if it comes out clean, it’s ready to go!

Q6: Can I use low-fat milk instead of whole milk?

A6: You can, but the texture may not be as rich and creamy. For the best results, I recommend using whole milk, but skim or 2% can work as substitutes.

Conclusion

This Crust Custard Pie is a classic dessert that’s simple yet so incredibly satisfying. The creamy custard filling and flaky crust come together to create a slice of comfort that everyone will love. Perfect for any occasion or just because you’re craving something sweet, this pie is bound to become a family favorite. Enjoy every silky, rich bite!

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