Custard Pie

Patricia J.


A pie sometimes forgotten, but shouldn't be is a custard pie. It's easy and fast to make and it's not really a heavy pie to end a meal. It's cold and delicious, especially with fresh grated nutmeg. This custard pie recipe came from a Southern Living cookbook about 25 years ago and is the one we stick to. I never was a big fan of nutmeg until I tasted the fresh grated. It is delicious and tastes nothing like the pre grated nutmeg that you buy in the spice section in the grocery store. You can find the grater and the nutmeg "nuts" in an Amish grocery store or online at Amazon.


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1 Hr


  • 4 large
    eggs, beaten
  • 2/3 c
  • 1 tsp
    vanilla extract
  • 1/4 tsp
  • 3/4 tsp
    grated fresh nutmeg
  • 2 1/4 c
  • 1
    9- inch unbaked pie shell

How to Make Custard Pie


  1. Mix all of ingredients above (except pie shell) until well combined using a wire whisk. Whisk the nutmeg in with the rest of the ingredients as it will raise to the top as the pie bakes.
  2. Place pie shell on oven rack and carefully pour custard into it (saves lots of spills).
  3. Bake in a preheated 400 degree oven for 15 minutes.
  4. Reduce heat to 325 degrees and bake for 35-40 more minutes. Knife inserted in center will come out clean, but the center of the pie will still jiggle.
  5. Cool pie and then refrigerate. Serve cold.

Printable Recipe Card

About Custard Pie

Course/Dish: Pies
Main Ingredient: Eggs
Regional Style: American
Other Tags: Quick & Easy, Heirloom

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