Christmas is sweet… sometimes a little overly so. That’s why this custard pie is so perfect- it’s not too sweet, but it’s the perfect amount of sweetness for your dessert bar at your holiday party, a nice contrast from the overly sweet desserts that tend to pile up at the holidays. Plus, it’s beyond easy… especially if you use a pre-made crust!
If you want to make your own crust, here’s a super easy one that doesn’t take long to prep. Buying a premade one? Go ahead and skip down to the custard instructions!
This never-fail crust is one of my favorites, and it’s over 100 years old. In a bowl, you’ll start with 3 cups of flour, 1 Tablespoon of sugar, and 2 teaspoons of salt, combining them together. Next, add 1 1/4 cups shortening, using a fork to combine it.
In a measuring cup, combine 1/2 Cup water, 1 egg, and a Tablespoon of vinegar. Slowly add this to the flour mixture, a little at a time until the dry ingredients are completely moist.
Don’t handle this too much– just gently combine it until it’s able to be formed. Chill it for at least an hour before you roll it out for the pie.
This recipe makes 3 crusts, so either make 3 of these custard pies, or save the rest in the fridge or freezer for up to a week.
After chilling the crust, roll it out on a floured surface, then gently drape it over the pie pan. If you’re using a pre-made crust, this is the step where you come in… let the crust settle into the pan, and then trim the edges as desired.
In a bowl, beat 4 eggs slightly. You don’t have to use a stand mixer for this– a hand mixer or a fork will work just fine for this. Add in a 1/2 cup sugar, 1/2 a teaspoon of salt, and 1 teaspoon of vanilla.
Once combined, pour in 2 1/2 cups of milk that have been heated on the stove– you want this warm, but not boilingly hot (you don’t want the eggs to scramble!)
Pour the custard into a pie crust and sprinkle with a little bit of nutmeg. Cover the crust in foil, then bake at 450 for 15 minutes, then at 350 until a knife comes out clean– about 35-40 more minutes.
This pie is so easy to make, and like I said, it’s delicately sweet without being too sweet.
- 1 unbaked pie crust
- 4 eggs
- 1/2 cup sugar
- 1/2 tsp salt
- 1 tsp vanilla
- 2 1/2 cups milk, heated
- Nutmeg, to taste
- Place unbaked pie crust into pie pan.
- In a bowl, beat eggs slightly, then add sugar, salt, and vanilla.
- Slowly pour in heated milk.
- Pour custard into pie crust and sprinkle with nutmeg.
- Cover crust with foil, then bake at 450 for 15 minutes.
- Reduce temperature to 350, then bake 35-40 more minutes or until a knife inserted in the center comes out clean.
