Love egg custard? Then, you’re going to love this custard pie recipe, it’s my favorite pie!
I’m going to be honest here, I haven’t had a (good) custard pie in years! So, when I came across a custard pie recipe in my mom’s recipe box, it sparked a craving for it. Unfortunately, my mom made a note on the top of the recipe card that said ‘so, so’ and I’m guessing the recipe didn’t blow her away. Thankfully, the internet is a wonderful thing and I found a custard pie recipe from the Star Bulletin, a Honolulu newspaper, that I combined with my mom’s recipe to make a delicious pie!Creamy, cold, and tasty custard pie is the perfect summer dessert.
First, get the pie crust prepped. Make sure to prick the bottom of the crust with a fork. Set aside and heat the oven.
Note: I usually use a store-bought crust, but you can use your favorite crust recipe.
Mix the custard pie filling. To reduce the amount of air bubbles in the custard pie, tap the mix bowl on the counter to bring the air bubbles to the top. Do this several times until you don’t see any bubbles appearing on the top.
Note: The original Star Bulletin custard pie recipe says to place the custard in the fridge overnight and scoop off any surface bubbles. I did not like this method because it allows the corn starch to settle on the bottom and has to be remixed, which creates more bubbles. I got the best results by tapping the mixing bowl on the counter.
Then, pour the custard pie mix into the unbaked pie crust, about 3/4 way full. Bake for about 10 minutes and pour the remaining custard pie mix into the pie. Supposedly, this helps the center of the pie from sinking in. Not sure if it really helps, but I do it anyway. Continue baking until the center is barely set.
This pie is best served cold, so let the custard pie completely cool before placing it in the fridge. Chill for several hours or overnight. Sprinkle top with cinnamon (optional) and serve.
And that my friends is my favorite pie. I hope you enjoy this custard pie recipe and give it a try! For more summer ideas, check out the 2019 Summer Fun Link Party.
What’s your favorite summer pie?
- 5 - large eggs
- 1/2 cup - sugar (heaping cup)
- 2 Tbsp. - cornstarch
- 1/4 tsp. - salt
- 1/8 tsp. - nutmeg (optional)
- 1 1/2 tsp. - vanilla
- 1 12 oz. can - evaporated milk
- 1 1/4 cup - water
- unbaked 9" pie crust
- cinnamon - optional
- Prep the pie crust. Use your own recipe or a pre-made crust. Follow the package directions for unbaked pie crust preparation. Prick bottom of crust several times with a fork. Set aside.
- Mix eggs in a bowl and run through a strainer to remove lumps. Set aside.
- In a separate bowl, mix sugar, cornstarch, salt, and nutmeg (optional).
- Add sugar mix into the eggs. Mix until dry ingredients are incorporated. Add vanilla, water, and evaporated milk. Again, mix until well incorporated. Tap bowl several times on counter to release any air bubbles.
- Gently pour mix into the prepared pie crust about 3/4 full. Bake at 400 degrees for 10 minutes. Add remaining mix. Lower heat to 325 degrees and bake for another 40 - 50 minutes. The top of the pie should just barely be set and may look a little 'wet'. Remove from oven and let cool completely.
- Cover and place in the fridge to chill. Optional - Dust with cinnamon before slicing. Serve cold.
- Make sure pie is completely cold before placing in the fridge to prevent condensation on the top of the pie.
- Pie is best served cold.
- If you like sweeter pies, use 3/4 cup of sugar and increase water to 1 1/2 cup.