Custard Pie

5 from 1 vote

This sweet custard has the most delicious, smooth custard filling that goes perfectly with the flaky, buttery pie crust. Custard pie is great for any occasion and only takes about 15 minutes to make.

Prep Time15

Cook Time26

Cooling Time1

Total Time1 41

Course: Dessert

Cuisine: American

Keyword: custard pie

Servings: servings

Calories: 579kcal

Author: Kasey Schwartz

Ingredients

1 pie crust, frozen or homemade

Pie Filling

¾ cup sugar
4 tablespoon cornstarch
¼ teaspoon salt
4 tablespoons melted butter
2 ¼ cup heavy cream
4 teaspoons vanilla extract

Topping

4 tablespoons melted butter
¼ cup sugar
2 teaspoons cinnamon

Instructions

Preheat your oven to 325 degrees F.
Roll out your pie crust to a 13” circle then place it into a deep 9” pie pan, pressing the crust into the sides and bottom of the pan. Crimp the edges of the pie crust.
Place pie weights in the bottom of the pie crust then bake the pie crust for 10 minutes. The crust will not be fully baked, just par-baked.
Remove the pie weights from the crust and set aside.
Make the pie filling. Add the sugar, salt, and cornstarch to a medium sized pot and whisk together.
Add the melted butter and heavy cream to the pot and whisk. Heat the mixture over medium-high heat, whisking constantly until it becomes thick and creamy (about 5 minutes). Remove the pan from the heat and stir in the vanilla.
Pour the filling into the pie crust and spread it so it is flat and even.
To make the topping, mix the sugar and cinnamon together. Drizzle the melted butter over the top of the pie then sprinkle the cinnamon sugar over the top of the pie.
Bake the pie for 25 minutes. The pie will look set in the center and not jiggle too much when wiggled.
Keep the pie in the oven and turn on your oven broiler. Broil the pie for 1 minute, browning the top quickly. Watch the pie closely as it broils as it can burn quickly. You want it to be deep golden brown, not black!
Remove the pie from the oven and let it cool at room temperature for about an hour. Then, place the pie in the fridge to chill and set for at least an hour. Slice and serve!

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