Custard Pie Recipe

Combine dry ingredients

Whisk the 1.5 cups flour, 0.25 tsp salt, and 1 tbsp sugar in a medium bowl until evenly mixed.

Cut in butter

Add the 6 tbsp cold cubed unsalted butter to the flour. Using a pastry cutter or your fingertips, work the butter into the flour until mixture resembles coarse crumbs with some pea-sized pieces remaining (about 6–8 passes).

Add ice water and form dough

Sprinkle 3 tbsp ice water over the mixture a tablespoon at a time and gently stir with a fork until the dough just comes together when pressed. Do not overwork. If still dry, add up to 1 additional tablespoon ice water.

Chill and roll out

Form the dough into a flat disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours). On a lightly floured surface, roll the chilled dough to a 12-inch circle about 1/8-inch thick.

Fit into pie dish

Transfer dough to a 9-inch pie dish, gently press to fit, trim excess to 1/2 inch beyond rim, then fold under and crimp as desired. Refrigerate while you prepare the filling for 10 minutes.

Blind bake (optional but recommended)

Preheat oven to 375°F (190°C). Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake 8–10 minutes more until edges are just golden. Reduce oven to 350°F (175°C). This prevents a soggy bottom.

Warm milk and cream

In a small saucepan over medium heat, combine 1.5 cups whole milk and 0.5 cup heavy cream. Warm until just steaming and small bubbles form around the edges (do not boil), about 4–6 minutes. Remove from heat.

Whisk eggs and sugar

In a medium bowl, whisk together 3 large eggs, 1/2 cup granulated sugar, and 1/4 tsp salt until the mixture is smooth and slightly pale, about 30–45 seconds.

Temper eggs

Slowly pour about one-third of the warm milk mixture into the egg-sugar mixture in a thin stream while whisking constantly to temper the eggs. Then slowly whisk in the remaining warm milk mixture until fully combined.

Add flavoring and strain

Stir in 1 tsp vanilla extract. For an extra-smooth custard, strain the mixture through a fine-mesh sieve into a measuring cup or bowl to remove any coagulated bits.

Fill crust and sprinkle nutmeg

Place the prepared (blind-baked) crust on a baking sheet. Pour the custard into the crust, filling to about 1/4 inch below the rim. Lightly sprinkle 1/4 tsp ground nutmeg evenly over the top.

Bake in water bath

Create a water bath by placing the pie dish inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the pie dish. Bake at 350°F (175°C) for 35–45 minutes, or until the custard is set at the edges but still slightly wobbly in the center (the center should register about 175–180°F/79–82°C if using a thermometer).

Cool and chill

Carefully remove the pie from the water bath and transfer to a wire rack. Let cool to room temperature (about 1–1.5 hours), then refrigerate for at least 2 hours (preferably 4 hours or overnight) to fully set.

Garnish and slice

Just before serving, dust the top lightly with 1 tbsp powdered sugar if desired and serve with whipped cream (about 1/2 cup) on the side. Slice with a sharp knife wiped between cuts for clean slices.