Amish Custard Pie

I know pies and pastries may sound and look intimidating, but I guarantee you that this authentic Amish custard pie is delectably creamy and easy to make with just a few basic ingredients. I use my go-to crust recipe, which is tender, buttery, and flaky, and it pairs perfectly with the velvety smooth custard. This pie is so good that many may think that you got it from a fancy bakery.

My grandmother is a natural baker, and I always wondered how she just mixes everything, and the end result is always fantastic. Over the years, I have learned so many great recipes from her, like her famous cheesecake apple pie or this juicy strawberry pie. She always explained to me that there is no secret, just patience, love, and making sure I measure the ingredients.

There is nothing more comforting and satisfying than a homemade dessert baked with love. What I like about this pie is that, while it’s not time-consuming, I can make it in advance and enjoy the process without rushing. I recommend doubling the crust recipe and freezing some for later, so you have it available when needed. The pie is best refrigerated overnights, so I usually make it a day or two in advance, when i plan to host a dinner. It always gets rave reviews, and it’s guaranteed to impress.

Why you will love this recipe 

• It’s budget-friendly: Instead of an expensive dessert, I can make this creamy, luscious pie for a few dollars with basic ingredients I already have in my kitchen. Just flour, sugar, milk, and eggs are all I need.  
• Silky and smooth: The texture is so silky and smooth, it is like a buttery vanilla custard, but easier to make. It tastes like a sophisticated French dessert, from a high-end bakery.
• Other versions: This recipe is versatile and can instantly be turned into something different. For example, I like to stir in melted chocolate for a chocolaty version, or cinnamon and caramel for a more gourmet and creative flavor.
• Perfect for cold or hot weather: I like this pie in the winter and summer. It goes great with a winter pot roast or a backyard BBQ. The best part is that it can be made in advance, so you don’t have to worry about dessert on the day you are cooking for guests.

What you will need

• Wet ingredients: Milk is the foundation of this custard pie, providing smooth hydration for the eggs and sugar. I also use 3 whole eggs and 1 egg yolk for the ideal balance of protein to set properly and enough fat for a rich and silky mouthfeel. Pure vanilla extract adds a little moisture and sweetness, helping keep the eggy flavor from overwhelming the custard.
• Dry ingredients: Just a tablespoon of flour is needed to stabilize and thicken the filling. My homemade Amish pie crust is the perfect vessel for the filling, with a neutral flavor that doesn’t interfere with the other ingredients. 
• Seasonings: Besides salt to enhance the other ingredients, I also add a pinch of nutmeg and cinnamon for a warm, slightly sweet, and aromatic spice profile. A little white granulated sugar adds clean sweetness and dissolves quickly. 

How to prepare

Preheat the oven: I preheat the oven to 350 degrees F, move the oven rack to the bottom position, and line a 9½ pie dish with the Amish pie crust. 

Mix the eggs: I whisk the eggs, egg yolk, sugar, salt, flour, and vanilla in a large bowl until thoroughly combined.

Heat the milk: In a small saucepan, heat the milk over medium heat until it just begins to boil. Then I add the hot milk, a little at a time, to the egg mixture, stirring well each time until fully combined. 

Strain the custard and bake: Afterward, I pour the mixture through a fine-mesh strainer to remove any lumps and clumps before pouring it into the pie crust. I sprinkle the top with nutmeg and cinnamon, stir just a bit, then bake for 45 to 50 minutes, or until the center is set. 

Cool, chill, and serve: After baking, I let the pie pan sit on a cooling rack until completely cool, then chill. Once it has chilled for a few hours, I slice it and top it with a bit more cinnamon and nutmeg.

Expert tip

Preventing a lumpy custard filling

First, be sure the eggs are at room temperature before using them. Cold eggs do not mix well and can cause the custard to separate when combined with the milk. Also, whisk the eggs, sugar, and starch together thoroughly before slowly adding the heated milk. If the hot milk is mixed into the egg mixture too fast, it will turn into scrambled eggs.

More tips to consider:

• Always use eggs at room temperature to help the batter mix smoothly and bake evenly. 
• For this recipe, blind baking the pie crust is not necessary and can actually make it too dry. 
• Brush the inside of the crust with a thin layer of egg white to prevent it from getting soggy.
• The filling is perfectly cooked when the edges are set and the middle wobbles like gelatin.
• Cover the edges of the crust with aluminum foil if they start to brown too quickly. 
• Let the pie chill before serving it, so you get clean slices.

Recipe variations and add-ins:

• Other crusts: Instead of an Amish pie crust, I sometimes use a refrigerated or graham cracker pie crust. 
• No sugar: For a sugar-free Amish custard pie, I use a sugar substitute and unsweetened milk.
• Egg-free: Rather than using eggs to thicken and stabilize the filling, use cornstarch to mix with butter and heavy cream. 
• Dairy-free: Replace the milk and cream with coconut milk and cream, and add a bit of cornstarch for thickening, for a dairy-free pie. 
• Chocolate custard: Chocolate lovers go crazy when I add cocoa powder, butter, and chocolate shavings to this pie and bake it in a graham cracker crust. 

Serving suggestions:

This pie goes great with a layer of my homemade whipped cream on top. Use my stabilized whipped cream recipe to help it maintain its shape for longer. It takes just 10 minutes with 4 ingredients. I also like to serve it with a scoop of vanilla ice cream for a sweet and mild dessert. For some contrast, you can add a spoonful of strawberry sauce onto the whipped cream.

For something more chocolatey, try my easy Oreo ice cream recipe, which you can make with just a few ingredients, and serve chocolate whipped cream on the side. Another way to sweeten this rich pie is with some fruit. Fresh berries, sliced peaches or pears, or homemade cherry sauce would be amazing!

How to store leftovers:

• Refrigerate: Leftover pie can be saved in the pan, covered with plastic and foil, for up to 3 days in the fridge.  
• Freezing: To freeze leftovers, I slice them, wrap them in plastic, then put them in freezer bags. They will stay fresh for 3 months.  
• Defrost: I thaw them overnight in the fridge for the best texture.

Frequently asked questions

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