Before a couple of years ago I had never made custard. I remember my grandmother making custard when I was a little girl, and the little ramekins she served it in, but my custard experience pretty much stopped there. I don’t know why, but it sounded like it might be a hard thing to make. In all honesty… it couldn’t be easier!

A couple of years ago, my husband preached a funeral for an old family friend. In the course of discussion, it came out that this man’s wife had faithfully made him custard every week throughout their marriage! He would take it everyday in his lunches to work, where his co-workers would be envious of the sweet treat. She sent home with my husband her custard recipe to give to me. Her hand-written recipe now holds a treasured place in my recipe book. Within the past couple of months she has since passed on. I thought it would be fitting to post a custard recipe as a tribute to her legacy.

I can tell you that I do not make it as faithfully as she did, and I am posting it today as a custard pie, instead of just plain ol’ custard. I also tweaked the pie recipe a bit to make it fill up the shell a little better. I will post both the pie recipe, and her original custard recipe after. Either way you make it though, I can tell you that you won’t be disappointed! Enjoy! -Shelley.

Oh, if you are looking for a good pie dough recipe, check out my Whole Wheat Pie Crust made with Coconut Oil or my Pie Dough Recipe with helpful tips for making a great crust.

Custard Pie Recipe

1 (9 – inch) unbaked pie crust
3 eggs, beaten
3/4 c white sugar
1/4 t salt
1 t vanilla extract
2 1/2 c milk {or coconut milk if making dairy free}
*sprinkle nutmeg on top {optional}

Preheat oven to 375 degrees.

Mix together eggs, sugar, salt and vanilla. Stir well. Blend in milk/coconut milk.

Line pie plate with dough and poke holes in bottom and sides of crust with a fork. Pour custard mixture into pie crust. Sprinkle with nutmeg, if desired.

Bake 30-45 minutes at 375 degrees, or until set or knife comes out clean. Cool on rack.

Egg Custard Recipe
*Courtesy of the late Mrs. Ruth Haun*

2 c milk
2/3 c sugar
1 pinch salt
3 eggs
1 t vanilla

Pre-heat oven to 350 degrees.

Beat egg well. Add sugar, milk, vanilla and salt and mix well.

Pour into quart baking dish. Set dish into a larger pan, pour hot water {into larger pan that the quart dish is sitting inside of} to about halfway up. Bake at 350 degrees for 30 minutes – or until knife comes out clean.

The following is picture of the dairy-free version of the custard pie that is made with a can of coconut milk. It really does taste delicious! Both versions {dairy and non-dairy} are wonderful!