Velvety Custard Pie

“So much easier than making straight custard because you don’t have to worry about baking individual cups in a water bath. Not too many people think to make custard anymore, but it is really very tasty.” – Calla Ferre

“One of my go-to pies, especially when I have extra milk I need to use up before it spoils. It’s great for breakfast or for a late night snack. I usually add a bit of nutmeg to the crust to give it a bit more flavor. One weekend my group of college friends and I were deciding what to do and where to hang out. It got mentioned that I had custard pie at my place. (It was well known that I often had baked goods on hand.) Apparently, Sandeep loved custard pie and hadn’t had any in quite some time, so he got very excited. And that determined where we spent the evening playing board games and such. I was actually a bit surprised too, since not many people I knew at the time had eaten much custard. At some point I want to try a coconut milk custard pie. I had a great coconut egg custard one time after attending the San Francisco Opera at a little Asian dessert place by Alvin’s apartment.” – April Ferre

Velvety Custard Pie

Course: Pies


  • 4 Eggs Very Well Beaten
  • 1/2 Cup Sugar
  • 1/4 Teaspoon Salt
  • 1 Teaspoon Vanilla
  • 2 1/2 Cups Milk Scalded
  • 1 9-Inch Unbaked Thin Pastry Shell


  • Thoroughly mix eggs, sugar, salt and vanilla. Slowly stir in hot milk. At once, pour into unbaked pie shell. (To avoid spills, fill at oven). Dash top with nutmeg.
  • Bake in very hot oven (475 degrees) for 5 minutes, then reduce to 425 degrees and bake 10 minutes longer or until knife inserted halfway between center and edge come out clean. Cool on rack. Serve cool or chilled.

Recipe – Calla Ferre

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