Nothing beats the comforting taste of a classic custard pie, especially when it’s made easy with condensed milk. This recipe simplifies the process without sacrificing that rich creamy texture we all love. Using condensed milk not only adds sweetness but also helps create a smooth custard that sets perfectly every time.
We love how this pie combines simple ingredients into a dessert that feels both nostalgic and elegant. Whether you’re baking for a family gathering or just craving a homemade treat, this easy custard pie will quickly become a favorite. Let’s dive into a recipe that’s quick to prepare and delivers delicious results with minimal fuss.
Ingredients
To make our Easy Custard Pie Recipe with Condensed Milk, we focus on simple, quality ingredients that create a smooth, creamy texture and a perfectly flaky crust. Below are the precise components we use for the crust and the rich custard filling.
Crust Ingredients
For a buttery and flaky crust that holds the custard filling beautifully, gather the following:
- 1 ¼ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, cold and cut into small cubes
- 3 to 4 tablespoons ice-cold water
We opt for ice-cold butter and water to ensure a tender crust with a flaky texture. This step is crucial to complement the silky condensed milk custard.
Filling Ingredients
Our filling embodies the heart of the pie — creamy, smooth, and perfectly sweetened with sweetened condensed milk. Here’s what we use:
| Ingredient | Quantity | Notes |
|---|---|---|
| Sweetened condensed milk | 1 (14-ounce) can | The base for rich sweetness |
| Large eggs | 3 | Adds structure and creaminess |
| Vanilla extract | 1 ½ teaspoons | Enhances flavor |
| Ground nutmeg | ¼ teaspoon | Optional, for subtle warmth |
| Salt | A pinch | Balances sweetness |
This simple blend creates the signature smooth, rich custard that sets perfectly in the easy custard pie base.
Together the crust and filling ingredients build the foundation for our effortless yet elegant custard pie made with condensed milk.
Equipment Needed
To make our Easy Custard Pie Recipe Condensed Milk flawlessly, we need specific kitchen tools that ensure precision and ease. Using the right equipment guarantees a smooth pie crust and perfectly set custard.
- Mixing Bowls: Use medium and large bowls for combining the pie crust ingredients and the custard filling separately. Opt for non-reactive materials like glass or stainless steel.
- Measuring Cups and Spoons: Accurate measurement is key. Use dry measuring cups for flour and liquid measuring cups for condensed milk.
- Whisk: Essential for beating eggs and blending the custard ingredients until smooth and uniform.
- Rolling Pin: To roll out the pie dough evenly to the correct thickness.
- 9-Inch Pie Dish: A standard ceramic or glass pie dish works best for even baking and presentation.
- Fork: For docking the pie crust to prevent bubbly crust during blind baking.
- Cooling Rack: To cool the pie after baking, allowing air circulation to avoid sogginess.
- Oven Thermometer (optional): Helps monitor oven temperature for perfect baking conditions.
- Rubber Spatula: Useful for scraping down the mixing bowl and folding ingredients gently.
| Equipment | Purpose |
|---|---|
| Mixing Bowls | Combine crust and filling ingredients |
| Measuring Cups/Spoons | Ensure precise ingredient quantities |
| Whisk | Beat eggs and mix custard filling |
| Rolling Pin | Roll out pie dough evenly |
| 9-Inch Pie Dish | Shape and bake pie |
| Fork | Dock pie crust before baking |
| Cooling Rack | Cool pie properly after baking |
| Oven Thermometer | Monitor oven temperature (optional) |
| Rubber Spatula | Scrape and fold ingredients smoothly |
By assembling this essential equipment ahead of time, we streamline our baking process and set ourselves up for great success with this condensed milk custard pie.
Instructions
Follow these clear steps to create the perfect Easy Custard Pie Recipe Condensed Milk. Each stage is designed for simplicity and excellent results.
Preparing the Crust
- In a medium mixing bowl, combine 1 1/4 cups of all-purpose flour and 1/4 teaspoon salt.
- Cut in 1/2 cup cold unsalted butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Gradually add 3 to 4 tablespoons of ice-cold water, tossing with a fork until the dough begins to hold together.
- Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll the dough into a 12-inch circle, about 1/8-inch thick.
- Carefully transfer the dough to a 9-inch pie dish, pressing it evenly against the bottom and sides.
- Trim the edges to 1/2 inch beyond the rim, fold under, and crimp as desired.
- Dock the crust evenly with a fork to prevent bubbling.
Making the Custard Filling
- In a large mixing bowl, whisk together:
- 1 can (14 oz) sweetened condensed milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- A pinch of salt
- Whisk vigorously until the mixture is smooth, creamy, and fully combined.
Assembling the Pie
- Pour the prepared custard filling slowly into the chilled pie crust.
- Ensure the filling is evenly distributed to create uniform thickness.
Baking the Pie
- Preheat the oven to 350°F (175°C).
- Place the pie on the middle rack and bake for 50 to 60 minutes.
- Check doneness by inserting a knife or toothpick near the center — it should come out mostly clean with a slight custard residue.
- If the crust or edges brown too quickly, cover loosely with aluminum foil halfway through baking.
| Baking Temperature | Baking Time | Doneness Check |
|---|---|---|
| 350°F (175°C) | 50 to 60 min | Knife comes out mostly clean |
Cooling and Setting
- Remove the pie from the oven and place it on a cooling rack.
- Allow it to cool completely for at least 2 hours to let the custard set properly.
- For best slicing, chill the pie in the refrigerator for an additional hour.
- Serve cold or at room temperature to enjoy the rich, creamy texture enhanced by condensed milk’s natural sweetness.
By following these precise steps, we achieve the luscious texture and classic taste that define our Easy Custard Pie Recipe Condensed Milk.
Serving Suggestions
To elevate our Easy Custard Pie Recipe with Condensed Milk, we recommend serving it with complementary flavors and textures that enhance the rich, creamy custard.
- Chilled or Room Temperature?
Serve the pie cold from the fridge for a firmer custard texture and refreshing finish. Alternatively, letting it sit at room temperature for 10 to 15 minutes softens the custard for a silkier mouthfeel.
- Toppings to Consider:
Add a light dusting of ground cinnamon or nutmeg to highlight the warm spices in the custard. Fresh whipped cream adds airy sweetness that balances the dense richness of the condensed milk filling.
- Fruit Pairings:
Fresh berries such as raspberries or blueberries introduce a pleasant tartness. Sliced bananas or mango pieces provide tropical sweetness and vibrant color.
- Sauce Accompaniments:
Drizzle a small amount of caramel sauce or a tangy lemon glaze over individual slices to contrast the creamy custard. A scoop of vanilla bean ice cream also pairs beautifully for an indulgent dessert experience.
| Serving Element | Purpose | Suggested Options |
|---|---|---|
| Temperature | Texture and mouthfeel | Chilled, Room temperature |
| Spices & Toppings | Flavor enhancement | Ground cinnamon, Nutmeg, Whipped cream |
| Fruits | Brightness and tartness | Raspberries, Blueberries, Bananas, Mango |
| Sauces and Ice Cream | Contrast and indulgence | Caramel sauce, Lemon glaze, Vanilla ice cream |
- Presentation Tips:
Serve the pie on a decorative dessert plate with a dollop of whipped cream beside each slice. Garnish with fresh mint leaves or a single berry for that extra touch of elegance.
“A simple garnish can transform a classic condensed milk custard pie into a memorable centerpiece for any gathering.”
These Serving Suggestions allow us to tailor the dessert to different occasions, making our custard pie not only easy to prepare but a versatile and crowd-pleasing treat.
Storage Tips
Proper storage is essential to maintain the flavor and texture of our Easy Custard Pie Recipe Condensed Milk. Here’s how we ensure it stays fresh and delicious:
- Cool Completely Before Storing
After baking, allow the custard pie to cool completely on a wire rack. This step prevents condensation inside the storage container, which can make the crust soggy.
- Refrigeration is a Must
Custard made with condensed milk and eggs is perishable. Always store the pie in the refrigerator. Cover it loosely with plastic wrap or place it in an airtight container to prevent the pie from absorbing other odors.
- Shelf Life in the Refrigerator
Typically, the pie remains fresh for 3 to 4 days when refrigerated properly. Beyond this period, custard texture may decline, and flavor can deteriorate.
- Freezing for Longer Storage
If we want to keep the pie longer, wrapping it tightly in plastic wrap and aluminum foil before freezing is essential. Freeze the pie for up to 1 month. Thaw it overnight in the refrigerator before serving.
| Storage Method | Temperature | Duration | Notes |
|---|---|---|---|
| Refrigeration | 35°F to 40°F (2°C-4°C) | 3 to 4 days | Keep covered to avoid odor absorption |
| Freezing | 0°F (-18°C) | Up to 1 month | Wrap tightly, thaw overnight in fridge |
- Avoid Room Temperature Storage
Since our pie contains eggs and dairy, keeping it at room temperature for more than 2 hours risks food safety concerns.
Following these Storage Tips will help preserve the creamy richness and flaky crust of our pie, so every slice tastes just as indulgent as the first.
Conclusion
This easy custard pie with condensed milk is a timeless dessert that combines simplicity with rich, comforting flavors. Its smooth texture and subtle sweetness make it a favorite for any occasion, whether it’s a casual family dinner or a special celebration.
With straightforward ingredients and clear steps, we can all enjoy baking this classic treat without hassle. By following the tips and serving suggestions, the pie transforms into a delightful centerpiece that’s sure to impress.
Keeping the pie fresh with proper storage means we can savor every bite over several days. Let’s embrace this recipe as a go-to for a quick yet elegant dessert that never fails to satisfy.
Frequently Asked Questions
What makes condensed milk ideal for custard pie?
Condensed milk adds natural sweetness and a creamy, smooth texture, which helps the custard set well without needing additional sugar.
What ingredients are needed for the pie crust?
You’ll need all-purpose flour, salt, cold unsalted butter, and ice-cold water to create a buttery, flaky crust.
How do I prepare the custard filling?
Whisk together sweetened condensed milk, large eggs, vanilla extract, ground nutmeg, and a pinch of salt until smooth to form the custard.
What kitchen tools are essential for this recipe?
Important tools include mixing bowls, measuring cups and spoons, a whisk, rolling pin, 9-inch pie dish, fork for docking, and a cooling rack.
How long should I bake the custard pie?
Bake at 350°F (175°C) for 50 to 60 minutes, checking for doneness without over-browning the top.
Can I serve the pie warm?
The pie is best served chilled or at room temperature to enjoy its optimal creamy texture and flavor.
What are some good toppings for custard pie?
Try dusting with cinnamon or nutmeg, adding whipped cream, fresh fruits like berries or mango, or drizzling caramel sauce.
How should I store leftover custard pie?
Cool it completely, then refrigerate covered for 3 to 4 days or freeze tightly wrapped for up to 1 month.
Is it safe to leave the pie out overnight?
No, due to perishable ingredients, do not leave the pie at room temperature for more than 2 hours.