A Classic Vanilla Custard Pie is one of those desserts that never goes out of style. With its creamy, smooth filling and a flaky, buttery crust, it strikes the perfect balance between elegance and comfort. I love how simple the ingredients are, yet the result feels rich and indulgent. This pie is a go-to for holidays, Sunday dinners, or whenever I crave a taste of something nostalgic and sweet.
Why You’ll Love This Recipe
I keep coming back to this recipe because it’s just so reliable and easy to make. The filling is ultra-creamy without being too heavy, and the vanilla flavor shines through with every bite. It’s perfect when I want a dessert that feels a little special without requiring a ton of effort. The best part? It’s just as good cold from the fridge the next day—if there are any leftovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 9-inch pie crust (homemade or store-bought), pre-baked and cooled
2 cups whole milk
1 cup heavy cream
4 large eggs
3/4 cup granulated sugar
1/4 teaspoon salt
1 tablespoon pure vanilla extract
1/4 teaspoon ground nutmeg (optional, for garnish)
Directions
I start by preheating my oven to 350°F (175°C).
In a medium saucepan, I warm the milk and cream over medium heat, making sure it doesn’t boil.
While the dairy heats, I whisk the eggs, sugar, and salt together in a large bowl until fully combined.
Slowly, I pour the warm milk mixture into the eggs while whisking constantly to avoid scrambling the eggs.
I stir in the vanilla extract and then strain the whole mixture through a fine-mesh sieve for that perfectly smooth finish.
I carefully pour the custard into the pre-baked pie crust.
If I’m in the mood, I sprinkle a little nutmeg over the top for that classic custard touch.
I place the pie on a baking sheet and bake it for 35 to 40 minutes, just until the edges are set and the center is slightly jiggly.
Once it’s out of the oven, I let it cool to room temperature, then chill it in the fridge for at least two hours before serving.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Servings: 8
Calories per Serving: 285 kcal
Variations
When I feel like changing things up, I swap the vanilla for almond extract for a nutty twist. A little lemon zest added to the custard also brings a bright, citrusy flavor. Sometimes I use a graham cracker crust instead of traditional pie crust for extra crunch and sweetness. And for a more indulgent version, I’ve added a layer of caramel sauce at the bottom before pouring in the custard—so good!
Storage/Reheating
I always store this pie in the refrigerator, covered with plastic wrap or in an airtight container. It stays fresh for up to 4 days. I usually serve it cold, but if I want a slightly warm slice, I microwave it for about 15-20 seconds. Just be careful not to overheat—it’s best when it keeps that silky texture.
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FAQs
What kind of pie crust works best for vanilla custard pie?
I like using a traditional buttery pie crust, either homemade or store-bought. It should be pre-baked and fully cooled before pouring in the custard.
Can I make this pie ahead of time?
Yes, I often make it a day in advance. It actually tastes better after chilling overnight because the custard sets up beautifully.
Do I need to use whole milk?
Whole milk gives the best creamy texture, but I’ve used 2% in a pinch. I don’t recommend using skim milk as it won’t be as rich or smooth.
How do I know when the pie is done baking?
I look for the edges to be set and the center to still jiggle slightly—similar to baking a cheesecake. It firms up more as it cools.
Can I freeze vanilla custard pie?
I don’t recommend freezing this pie. The texture of the custard can become grainy once thawed. It’s best enjoyed fresh or within a few days of making.
Conclusion
This Classic Vanilla Custard Pie is the kind of dessert I turn to when I want something comforting, smooth, and timeless. It’s easy to make, endlessly adaptable, and always a crowd-pleaser. Whether I’m serving it at a dinner party or enjoying a quiet slice with coffee, it never disappoints.
📖 Recipe:
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Classic Vanilla Custard Pie
- Total Time: 55 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This Classic Vanilla Custard Pie recipe is a nostalgic dessert made with a rich, creamy vanilla filling nestled in a flaky pie crust. Perfect for holidays, Sunday dinners, or casual gatherings, this easy-to-make custard pie is a comforting, old-fashioned treat that’s always a crowd-pleaser. With simple ingredients and big flavor, it’s a timeless dessert you’ll crave again and again.
Ingredients
1 9-inch pie crust (homemade or store-bought), pre-baked and cooled
2 cups whole milk
1 cup heavy cream
4 large eggs
3/4 cup granulated sugar
1/4 teaspoon salt
1 tablespoon pure vanilla extract
1/4 teaspoon ground nutmeg (optional, for garnish)
Instructions
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Preheat oven to 350°F (175°C).
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In a medium saucepan, warm the milk and cream over medium heat—do not let it boil.
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In a large bowl, whisk together the eggs, sugar, and salt until fully combined.
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Slowly pour the warm milk mixture into the egg mixture, whisking constantly to prevent curdling.
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Stir in the vanilla extract and strain the custard through a fine-mesh sieve for smoothness.
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Pour the custard into the pre-baked pie crust.
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Sprinkle nutmeg on top if desired.
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Place pie on a baking sheet and bake for 35–40 minutes, or until edges are set and center slightly jiggles.
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Cool to room temperature, then chill in the fridge for at least 2 hours before serving.
Notes
Swap vanilla for almond extract for a nutty variation.
Add lemon zest to the custard for a bright, citrus twist.
Try a graham cracker crust for a sweeter crunch.
A layer of caramel sauce on the crust base adds an indulgent upgrade.
Best stored in the refrigerator for up to 4 days.
Serve chilled or lightly warmed (15–20 seconds in the microwave).
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 285 kcal
