Holiday Custard Pie
This custard pie is the perfect pie to make as a Christmas dessert or holiday get together.
Custard Pie
I love how this custard pie turned out and how beautiful and festive it looks with a few simple items added to the top.
It has a rich custard filling and tastes slightly of cinnamon and nutmeg...almost reminiscent of eggnog.
It's perfect for Christmas parties, as a dessert on Christmas or anytime you want a special after dinner dessert.
Ingredients
Graham crumbs: You can use store-bought or crush your own.
Sugar
Butter: Melted unsalted butter binds the crust together.
Eggs: Beat them just until smooth to avoid too much air, which can cause the custard to puff up and crack during baking.
Sweetened Condensed Milk: Make sure to use the full-fat version.
Milk: Use whole milk.
Heavy Cream
Vanilla Extract: Use pure vanilla extract if possible.
Spices & Seasonings: Use nutmeg, cinnamon and salt.
How to Make Custard Pie
Preheat your oven to 350°F. Grease a 0" springform pan and set aside.
Start by making the crust. In a bowl, combine the graham cracker crumbs, sugar, and melted butter until everything is well mixed.
Press this mixture evenly into the bottom of your greased springform pan to form the crust.
Once the crust is pressed firmly into place, bake it for about 8 minutes. Afterward, remove the pan from the oven and let the crust cool on a wire rack.
While the crust cools, wrap the base of the springform pan with aluminum foil to prevent any water from seeping in during baking. Set the prepared pan aside.
To make the filling, in a medium-sized bowl, whisk the eggs and sweetened condensed milk together until the mixture is smooth and well-combined.
Gradually add the milk and cream, stirring constantly to make sure everything is mixed well.
Once smooth, mix in the vanilla extract, nutmeg, cinnamon, and a pinch of salt.
Carefully pour the custard filling over the cooled graham cracker crust in the springform pan.
For even baking, place the springform pan into a larger roasting pan, and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath helps prevent the custard from cracking.
Bake the pie for about 45 minutes in the preheated oven, or until the center is set and slightly jiggles when shaken.
Once baked, remove the pan from the oven and allow the pie to cool before removing it from the water bath.
Let the custard pie chill completely before serving.
Tips & Tricks
Here's some tips for making this custard pie:
Use store-bought graham crackers: If you’re short on time, buy pre-crushed graham cracker crumbs instead of crushing them yourself.
Prevent crust shrinkage: When pressing the graham cracker crust into the pan, use the flat bottom of a measuring cup to press the crumbs firmly and evenly into the pan.
Avoid overbeating the eggs: Whisk the eggs until just combined to avoid incorporating too much air, which can lead to a puffed-up and cracked custard surface.
Check for doneness with a jiggle: To make sure the custard is set without overbaking, gently shake the pan after the bake time. If the center jiggles slightly but the edges are firm, it's done. The custard will continue to firm up as it cools.
Chill completely: Give the custard plenty of time to chill after baking.
Easy cleanup: When pouring water into the roasting pan for the water bath, use a kettle or pitcher to avoid spilling. Place the roasting pan on the oven rack before pouring in the hot water to prevent accidents.
Leftovers
If you have leftover custard pie, cover the pie tightly with plastic wrap or place slices in an airtight container.
Store in the fridge for up to 3-4 days.
When you're ready to enjoy it again, you can serve the pie cold or let it sit at room temperature for about 10-15 minutes to soften slightly before eating.
F.A.Q.'s
How do I know when the custard pie is done baking?
The custard is done when the center is set but still slightly jiggly. You can gently shake the pan—if the edges are firm and the center moves slightly, it’s ready. The custard will firm up further as it cools.
Why did my custard pie crack?
Cracking can happen if the custard is overbaked or if air gets incorporated into the mixture. To prevent cracks, bake the pie in a water bath and avoid overbeating the eggs. If cracks appear, they won’t affect the taste, and you can always cover them with whipped cream or fruit.
Why is my custard pie watery after baking?
A watery custard may happen if the pie is underbaked. Make sure to bake the pie until the center is just set. Also, avoid over-stirring or overbeating the eggs, which can create too much air in the mixture and affect the texture.
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Holiday Custard Pie
Ingredients
Crust Ingredients:
- 2 cups graham crumbs
- ¼ cup sugar
- ½ cup butter melted
Filling Ingredients:
- 7 eggs
- ¾ cup condensed milk
- 2 ½ cups milk
- ½ cup heavy cream
- 2 teaspooon vanilla extract
- ½ teaspoon nutmeg
- ¼ teaspoon cinnamon
- a pinch of salt
Instructions
- Preheat oven to 350 degrees Fahrenheit. Prepare a 9-inch springform pan by greasing it.
- Combine the graham cracker crumbs, sugar, and melted butter, press this crust mixture into the bottom of prepared springform pan.2 cups graham crumbs, ¼ cup sugar, ½ cup butter
- Bake the crust for 8 minutes and cool on a wire rack.
- Wrap the base of the springform pan with aluminum foil. Set aside till needed.
- In a medium bowl, mix together eggs and condensed milk until smooth.7 eggs, ¾ cup condensed milk
- Slowly add in milk and cream, stirring until thoroughly mixed.2 ½ cups milk, ½ cup heavy cream
- Add in vanilla, nutmeg, and cinnamon, and salt and mix together.2 teaspooon vanilla extract, ½ teaspoon nutmeg, ¼ teaspoon cinnamon, a pinch of salt
- Pour over cooled crust.
- Place springform pan into a large roaster and pour hot water to the halfway mark of the springform pan.
- Bake for 45 minutes or until center is set.
