Custard Pie
- 36 minutes ago
- 4 min read
Master the art of the perfect wobble with this classic, comforting Custard Pie—a simple yet sophisticated dessert that pairs beautifully with my blueberry or strawberry rhubarb compote for a bright, tangy finish.
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Custard Pie Inspired By the Great British Baking Show
I never had a custard pie, besides pumpkin pie, until I tried making a buttermilk maple pumpkin pie. To tell you the truth, I never really even thought about custard pies.
Then, while watching the Great British Baking Show, I kept hearing about custard tarts, bakewell tarts, and Manchester tarts, and I started to take notice. What appealed to me was the creamy cooked custard filling in a crispy crust.
I know what you might be thinking: "Jen, custard is finicky! I’ve seen the show." I promise you, it isn’t. My goal is to help you build the confidence to conquer the "wobble." The secret to a successful custard pie is all in the gentle heat. If you overcook it, the eggs will cook solid, and it will taste like sweet scrambled eggs. But when you pull it out of the oven while it still has a slight jiggle in the center and little to no browning, which may seem counterintuitive, you’re rewarded with a texture that is pure, silky bliss.
Understanding Your Pies: Cream vs. Custard
It is easy to get these two confused, but the technique is actually quite different! A cream pie is made by cooking the filling separately on the stovetop and then pouring it into a fully baked pie shell; the pie itself never sees the inside of the oven once filled. Think of favorites like Key Lime, Banana Cream, Coconut Cream, or French Silk.
In contrast, a custard pie is where the raw custard mixture is poured into the crust, and they are baked together until set. This category includes classics like Pumpkin pie, Buttermilk pie, Chess pie, and even Pecan pie.
The two have different textures as well. Cream pies are soft and pillowy, whereas custard pies are more set.
Why I Think You’ll Love Making and Eating Custard Pies or Custard Tarts
Simple Pantry Ingredients: You probably have all the ingredients to make a custard pie right now in your fridge and pantry - flour, butter, milk, eggs, and sugar.
Comforting: What’s better than a creamy, vanilla filling with a hint of nutmeg? Nothing in my book.
Not Too Sweet: I think this is what I love the most. Did you know that vanilla naturally makes you think something is sweeter than it is? Yep.
Extra Custard Doesn’t Go to Waste: If you have extra custard after pouring it into the crust, you can simply cook it on the stove until it thickens, and then pour it into small custard cups for later.
Ingredient Spotlights
The Dairy: I love using a mix of milk and heavy cream (or half & half) to get that signature richness.
Fresh Nutmeg: Don't skip the grating! Freshly grated nutmeg on top provides that essential aromatic warmth that defines a classic custard. I think this is what makes the pie.
Vanilla: Use a high-quality tablespoon of vanilla; since the ingredient list is short, the quality of your extract really makes a difference. I make my own, but if you are looking for recommendations on others King Arthur Baking has a good vanilla or Nielsen Massey.
Variations
Lower Fat Option: You can substitute the milk and cream for lower-fat options like 1% or skim milk if you are watching calories. Just keep in mind that the pie won't be nearly as rich or creamy as the original version!
Coconut Custard: Stir in 1/2 cup of toasted shredded coconut to the mixture before baking.
Citrus Zest: Add a teaspoon of lemon or orange zest to the egg mixture for a bright, summery profile.
What You Need for this Recipe
Tools
Pie Weights (or dried beans or rice)
Mixing Bowl and Whisk
Fine Grater (for the nutmeg)
Ingredients
1 single Pie Crust
Milk
Cream (Heavy or 1/2 & 1/2)
Salt
Eggs
Sugar
Vanilla
Nutmeg, grated
Here’s the Recipe
Frequently Asked Questions (FAQs)
How do I know when the Custard Pie is done?
The pie is done when there is still a wobble in the center with little to no browning. If it starts browning significantly, it is on the verge of being overcooked.
How should I store my leftovers?
Because of the high egg and dairy content, this pie must be refrigerated. It can be kept in the fridge for up to 3-4 days.
Can I leave Custard Pie on the counter?
No. Once the pie has cooled for at least 1 hour, it should be moved to the refrigerator to ensure food safety.
Can I freeze this pie?
I don’t recommend freezing custard-based pies. The freezing and thawing process often causes the custard to "weep" or separate, ruining that silky texture.
Why is Blind Baking the crust so important?
Blind baking is absolutely vital for a custard pie because the filling is so liquid. By pre-baking the crust with weights, you ensure the pastry is set and dry before the custard is added. This prevents the dreaded "soggy bottom" and ensures your crust stays crisp and delicious.
I’d Love to Hear From You!
Did you nail the perfect wobble? Or do you have a favorite family memory associated with this pie? Leave a comment below and let’s chat!
As the creator of Appetite for Life, Jen Vondenbrink combines years of culinary passion and experience with a mission to help others find joy and confidence in the kitchen. Whether she is developing savory weeknight meals or indulgent baked treats, every recipe is meticulously crafted and kitchen-tested to ensure reliable, delicious results for her readers. Jen is dedicated to sharing these proven techniques and practical tips so that every home cook can achieve professional-quality results in both cooking and baking.
Yummy and not too sweet