9-Inch Custard Pie
A classic custard pie with a smooth, creamy filling flavored with vanilla and cinnamon, perfect for a comforting dessert or special occasion treat.
Ingredients
Instructions
- Heat oven to 450°F (232°C).
- Beat eggs slightly, then beat in salt, sugar, cinnamon, vanilla, and scalded milk until well combined.
- Pour the mixture into a pastry-lined 9-inch pie pan.
- Bake for 15 minutes at 450°F, then reduce oven temperature to 350°F (177°C) and bake for an additional 15 minutes.
- Check for doneness by inserting a silver knife 1 inch from the side of the pan into the filling; it should come out clean.
- Remove from oven; the center may look soft but will set as it cools.
Tips & Substitutions
To enhance flavor, consider adding a pinch of nutmeg alongside the cinnamon. If you prefer a sweeter custard, increase the sugar to 1 cup. You can also substitute the vanilla with almond extract for a different twist. Ensure your milk is scalded properly to achieve a smooth custard texture. For a gluten-free version, use a gluten-free pie crust.
Serving Suggestions
Serve slices of the custard pie warm or chilled, optionally drizzled with Philadelphia Butterscotch Sauce for added sweetness. A dollop of whipped cream or a scoop of vanilla ice cream pairs beautifully with this pie. For a contrasting flavor, serve alongside a fresh fruit salad or berries.
Storage & Reheating
Store leftover custard pie in the refrigerator, covered, for up to 3 days. To reheat, place slices in a preheated oven at 350°F (177°C) for about 10 minutes. This will help restore the custard's texture without making it rubbery. Avoid microwaving as it can alter the consistency.
Nutrition & Diet Analysis (per serving)
Each serving of 9-Inch Custard Pie contains roughly 455 calories, with 7g protein, 83g carbohydrates, and 11g fat. It is a good source of calcium (18% of the Daily Value), protein (14% of the Daily Value), and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 538mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of beating them separately?
While it's best to beat the eggs separately to ensure a uniform mixture, you can whisk them directly with the other ingredients. Just be sure to mix thoroughly to avoid any clumps of egg. This method may slightly affect the texture but should still yield a delicious pie.
What can I do if my custard pie is too runny?
If your custard pie turns out runny, it might need more baking time. Ensure that the knife test shows it's clean before removing it from the oven. In the future, check the oven temperature accuracy or increase the baking time by 5-10 minutes for a firmer custard.
Can I make this custard pie ahead of time?
Yes, you can prepare the custard pie a day in advance. After baking, allow it to cool completely, then refrigerate it. When ready to serve, let it sit at room temperature for about 30 minutes before slicing to enjoy its full flavor and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).