This old-fashioned custard pie recipe is so incredibly simple and delicious. The creamy egg custard filling is the perfect holiday dessert that takes less than 10 minutes to put together and a crust forms naturally while baking. It is an incredibly easy dessert with few ingredients. Just throw them in the blender, pour into a pie plate, and bake.
This classic silky custard pie is made with a blender and everyday ingredients. This is the recipe you whip together when you have company coming and very little time to make dinner, much less dessert.
Eat it warm, or place it on the porch in December and enjoy it cold.
I love complex recipes, but I don’t love the time they take. This pie is literally one of the easiest desserts to make.
I’ve been sharing a lot of recipes lately that involve eggs. Lots of eggs. I love the rich custard flavor, eggs are cheap, and it’s sweetened with honey or maple syrup, so these recipes are delicious without the empty calories.
To add holiday flavor, there’s a splash of rum extract in there. Go ahead and use rum, if you like. I don’t have a bottle of rum hanging around, but I usually have rum extract. The flavor brings back memories of those Butter Rum Lifesaver candies. Remember? I loved them as a kid.
So, if your family asks you to contribute something to Christmas or New Years dinner, here you go. So simple, quick, and delicious.
I think your grandparents will be happy, too. Mine always enjoyed custard. It typically goes with their upbringing and the frugal nature of the ingredients.
Best of all, it’s a spin-off from the very popular “Impossible Pie”, which doesn’t require a crust.
Yet, while baking, the ingredients will very handily form their own pie crust, saving you the flour, the butter, the time, and the sticky mess.
Easy recipe: Just whisk it up and bake. It’s easily one of my favorite pies, especially since it takes like no time to throw together. Then I can finish making dinner as it bakes.
Delicious pie: This recipe has an incredible creamy custard filling that is so yummy!
Crustless: Part of the reason this recipe is so simple is there is no crust. No pie dough, no rolling, no blind baking. Skip all of that. It will develop its own crust naturally during baking.
Simple ingredients: Made with real food ingredients including unrefined sugar. You probably have most, if not all, the ingredients in your pantry or fridge.
Perfect for the holidays: Whether it is for Christmas, Thanksgiving dinner, New Years, or any time of year. This recipe is a wonderful dessert to serve.
Tips For Making Custard Pie
- You can substitute real rum for the rum extract. Use 5-6 tablespoons of real rum. and adjust for the added liquid by decreasing the milk by about 5 tablespoons.
- Try almond or vanilla extract instead of rum.
- Make sure to mix the baking soda and flour well or run through a sifter so there are no clumps.
- Don’t over bake custard pie. It should still have a little jiggle.
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Whole milk: Helps give this recipe a creamy texture. I wouldn’t recommend using a lower fat milk.
Eggs: Choose large eggs.
Butter: Gives it that smooth silky texture. Plus you will need a little extra to prepare the pie pan.
Honey: You can also substitute with maple syrup.
Salt: Brings all the flavors together and enhances the sweetness.
Vanilla extract: Homemade or store-bought.
Rum extract: Optional. Could also use almond extract, just vanilla, or omit. It does add a really delicious flavor though.
Tools you may need…
Blender (I have this one) or large bowl and whisk. You may be able to use a food processor as well.
9-inch pie plate
Saucepan or small skillet for melting butter
How To Make This Classic Custard Pie
Preheat the oven to 350°, and generously butter your pie plate. Make sure to get the sides of the pie pan.
Melt the butter in the small saucepan, then set aside to cool.
In a small bowl, mix the baking soda with the flour, eliminating lumps. Or run baking soda and flour through a sifter.
Add all of your ingredients, except the cinnamon into a blender.
Blend for several minutes, or until very smooth.
Pour the custard mixture into the prepared pie plate.
Lightly sprinkle cinnamon on top of the custard.
Bake for 40-45 minutes, or until the top is golden and the pie is set. It should still have a tiny bit of wiggle still. If you are unsure of when a baked custard is done, it should be set and safe between 170º – 200º F.
Let the pie cool a bit before slicing.
If you have a little extra time, top with fresh whipped cream, fresh berries, candied pecans, cinnamon, etc to the top of the pie if desired.
Store in an airtight container in the fridge for up to 3-4 days. Serve cold or reheat.
How To Serve:
Serve this simple pie warm or cold. The best part is you can serve it however you want. Plain or with extra toppings. I love adding whipped cream and fresh berries during the summer or sautéed apples or candied nuts during the holidays.
Top with your favorite toppings:
Sautéed apples or a drizzle of apple syrup
Sprinkle of cinnamon, nutmeg, or cloves.
Do you need rum extract?
No, this recipe can be made without rum extract and you can substitute vanilla or almond extract.
Does custard pie have to be served warm?
Nope, it is delicious, warm or cool. I actually prefer it to be cool.
How do you know the pie is done?
It should be mostly set with a little jiggle left and the internal temperature should be between 170º – 200º F.
Does this recipe need a pie crust?
Nope. This crustless recipe bakes up without a crust and creates its own crust. Could you add one? Probably. If you try it, let me know.
Find More Delicious Desserts:
- Spiced Lace Cookies are addicting
- Peppermint Fudge Shortbread Cookie Bars
- Spiced Baked Apple Dutch Baby Pancakes would make the perfect Christmas morning breakfast.
- More pie recipes: From Scratch Pumpkin Pie, Gluten Free Blueberry Pie, or this Crustless Apple Pie
- This is my favorite pie crust recipe that is gluten free.
- Vegan Fudge
If you try this recipe and love it, I would love if you could come back, commented on the post, and give it 5 stars! Please and thank you.
Old Fashioned Custard Pie
- 1 3/4 cup whole milk
- 1/4 cup butter melted & cooled
- 1/3 cup honey
- 4 eggs
- 2/3 cup flour
- 1/8 tsp baking soda
- dash of salt
- 1 tsp vanilla extract
- 2 tsp rum extract
- cinnamon for garnish optional
- Warm your oven to 350, and generously butter your pie plate.
- Melt the butter, then set aside to cool.
- Mix the baking soda with the flour, eliminating lumps (you don’t want to run into a lump of baking soda in your pie)
- Add all of your ingredients except the cinnamon into a blender, and blend for several minutes, or until very smooth.
- Pour into the prepared pie plate, and lightly sprinkle cinnamon on top.
- Bake for 40-45 minutes, or until the top is golden and the pie is set.
- Serve warm or cooled.