Custard Pie Recipe

Have you gone OILY yet? Learn how to save 24% on healthy life-changing essential oils! Sign up! If you sign up with a PREMIUM KIT, you'll get a goodie bag from me including a diffuser necklace and other awesome oily products!


I actually made this delicious pie quite a while ago. But, since I made it right before VeganMoFo, I haven’t had a chance to share it yet. We discovered on a recent trip to a buffet that the kids go crazy over custard pie. And, since we were headed on a trip soon after and needed to use up some eggs, I tried my hand at a homemade version.

I decided to try one from my Betty Crocker cookbook first. It seemed super simple and tastily-flavored. Use your own pie crust recipe, or store-bought if you like. The filling is crazy fast to throw together and mildly flavored with cinnamon and nutmeg. Yum.

Hope you all made it through Sandy safely, welcome back! I’ll be sharing a delicious CrockPot Pumpkin Cheesecake tomorrow. So come on back. :)

Custard Pie
Write a review
  1. 3 eggs
  2. 3/4 cup honey granules or sugar
  3. 1/4 teaspoon kosher salt
  4. 1/4 teaspoon ground nutmeg
  5. 2 teaspoons vanilla
  6. 2 1/2 cups hot whole milk or half-and-half
  7. pie dough
  1. Bake pie dough at 450 for10 minutes.
  2. Reduce oven temperature to 400°F. In medium bowl, beat eggs slightly with wire whisk. Add sugar, 1/4 teaspoon salt, the nutmeg and vanilla; mix well. Gradually blend in hot milk. Pour filling into hot crust (to prevent spilling the filling, place pie plate on oven rack before pouring filling into crust).
  3. Cover edge of pie crust with pie crust shield ring or 2- to 3-inch strip of foil to prevent excessive browning; remove shield or foil during last 15 minutes of baking. Bake 25 to 30 minutes or until knife inserted halfway between center and edge comes out clean. Cool on cooling rack 1 hour. Serve slightly warm or cold. Store loosely covered in refrigerator.

The Results

Delicious! And the kids loved it. A definite repeat for pre-trip egg use and just whenever we’re craving pie. It tastes a lot like pumpkin pie, without the pumpkin. Fabulous.

This post shared at Gallery of Favorites, Fresh Bites Friday, Friday Favorites, Frugal Fridays and I’m Lovin’ It.


  “Come join Love the Pie with TidyMom  sponsored by Whirlpool and enter to win a new Whirlpool Range

Due to spam, I've decided to close comments on posts older than 14 days. However, I'd love for you to address any questions by joining my Facebook Group: Essential Oil Mamas!

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I'm an affiliate with If you use Amazon and would like to help me earn a little money to enable me to keep providing you excellent content, click this link for my favorite Julienne Peeler. You do not have to buy the item, but I'll receive a very small commission on anything you buy on Amazon within 24 hours. Thank you for your support!


  1. Karen D says

    Love custard pie. Because I grew up in the Nutmeg State (CT) I have a special fondness for that spice, so I often “bump up” the amount! :)

    • says

      I had no idea that CT is the Nutmeg State, now I know where to head if I’m craving nutmegy things. :) I always bump up vanilla, but I bet bumping the nutmeg up would be great here, too.