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Classic Custard Pie with Spiced Topping Recipe

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4.1 from 70 reviews

This Custard Pie is a timeless classic featuring a rich and creamy filling made from simple ingredients like eggs, heavy cream, and whole milk. Lightly spiced with cinnamon and nutmeg, the filling is perfectly balanced—not overly sweet—encased in a flaky pie crust. Ideal for holidays or any special occasion, this pie requires baking and chilling to achieve its luscious texture and flavor.

  • Total Time: 6 hours 10 minutes
  • Yield: 8 slices

Ingredients

For the Pie Crust

  • 1 (9-inch) refrigerator rolled pie crust, frozen pie crust, thawed, or homemade

For the Filling

  • 4 large eggs
  • 3/4 cup granulated sugar
  • 1 1/4 cups heavy cream
  • 1 1/4 cups whole milk (do not substitute)
  • 3 tsp vanilla extract
  • 1/2 tsp fine sea salt
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg

Instructions

  1. Preheat and prepare crust: Preheat your oven to 400°F (204°C). Place the pie crust into a 9-inch pie plate and crimp the edges to secure it. Add pie weights on top of the crust and bake for 10 minutes to blind bake. Then, remove the weights and continue baking for another 5 minutes until the center of the crust looks dry and lightly browned. Allow the crust to cool on the counter for 15 minutes.
  2. Mix the custard filling: In a large mixing bowl, whisk together the 4 large eggs and 3/4 cup granulated sugar until smooth and well combined. Next, add the 1 1/4 cups heavy cream, 1 1/4 cups whole milk, 3 tsp vanilla extract, and 1/2 tsp fine sea salt. Whisk everything together until smooth and fully incorporated.
  3. Fill and spice the pie: Pour the custard filling slowly into the cooled pie crust. Do not overfill; depending on the depth of your pie plate, you might not use all the custard mixture, which is perfectly fine. Combine the ground cinnamon and ground nutmeg in a small bowl and evenly sprinkle over the top of the custard filling.
  4. Bake the custard pie: Place the pie in the oven and tent it loosely with foil to prevent excessive browning. Bake for 35 minutes, then carefully remove the foil and bake for an additional 5 minutes. The pie is done when a knife inserted near the center comes out clean with no uncooked custard sticking to it, though the filling will appear moist and slightly jiggly.
  5. Cool and chill: Let the pie cool completely at room temperature on the countertop. Once cooled, transfer it to the refrigerator and chill for at least 5 hours, preferably overnight, to allow the custard to fully set.
  6. Serve: Slice the custard pie into 8 portions and serve chilled. Optionally, garnish with fresh berries for an elegant touch.

Notes

  • Using whole milk is important for the proper texture; substituting lower-fat milk will affect creaminess.
  • If the pie filling overflows, pour off the excess before baking to avoid spills and burning.
  • Chilling the pie overnight improves slicing and the custard’s firmness.
  • For best results, allow the pie crust to cool before adding the filling to avoid sogginess.
  • This pie pairs wonderfully with fresh berries or a dusting of powdered sugar.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/classic-custard-pie-with-spiced-topping-recipe/