Ingredients
For the Pie Crust
- 1½ cups all-purpose flour
- ½ cup cold butter (cubed)
- 2–3 tbsp cold water
- Pinch of salt
(Or use a ready-made pie crust)
For the Custard Filling
- 4 large eggs
- 2½ cups milk (whole milk is best)
- ¾ cup sugar
- 1 tsp vanilla extract
- 2 tbsp melted butter
- 3 tbsp cornstarch or flour
- Pinch of salt
- Ground nutmeg or cinnamon (for topping)
Preparing the Pie Crust
- Mix flour and salt.
- Add cold butter and rub until crumbly.
- Add cold water slowly until dough forms.
- Chill for 20 minutes.
- Roll out and place into pie pan.
Prick the bottom with a fork.
Making the Custard
In a large bowl:
- Beat eggs and sugar until smooth.
- Add milk gradually while whisking.
- Mix in vanilla, melted butter, cornstarch, and salt.
- Whisk until silky and lump-free.
Filling the Pie
- Pour custard mixture into prepared crust.
- Sprinkle nutmeg or cinnamon lightly on top for classic flavor.
Baking
Bake in preheated oven:
- 170°C (340°F)
- 40–50 minutes
The center should be slightly jiggly but set.
Tip: Do not overbake — custard continues setting while cooling.
Cooling and Setting
- Let pie cool at room temperature.
- Refrigerate at least 2 hours before slicing.
This creates the smooth creamy texture seen in the picture.
Texture and Flavor
This pie is:
- Soft and silky
- Lightly sweet
- Creamy and smooth
- Perfect balance between flan and cheesecake
Serving Ideas
Serve with:
- Whipped cream
- Fresh berries
- Coffee or tea
Can be served cold or slightly chilled.
Tips for Perfect Custard Pie
- Use room-temperature eggs.
- Whisk gently to avoid bubbles.
- Bake at moderate heat (not high).
- Cool slowly to prevent cracks.
Storage
- Keep covered in fridge.
- Best within 3 days.
Final Result
You get a classic homemade custard pie — creamy, comforting, and simple with basic ingredients. Perfect for family dessert or tea time.