Creamy Egg Custard Pie
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Cook time: 
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Serves: 8 slices
A slight twist on a traditional egg custard pie recipe! Just like your grandma used to make but with just a tad more sugar and Silk Cashewmilk! This pie is sweet creamy delicious with the option of a little meringue on top plus a pretty sprinkle of nutmeg
  • 1 unbaked pie shell
  • 4 eggs
  • ¾ cup granulated sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  • 2½ cups Silk Cashewmilk
  • ground nutmeg for serving
  1. Preheat the oven to 450°F. Gently press the pie crust into an 8" pie pan and cut the excess off that's hanging over the side. Prick the shell all over with a fork. Cover with foil and bake for 8 minutes. Remove the foil and bake for 4 or 5 more minutes. Place the par baked crust on the counter while you prepare the filling.
  2. Reduce the oven temperature to 350°F.
  3. In a large bowl beat the eggs, sugar, salt, and vanilla until frothy. Slowly pour in the Silk Cashewmilk, whisking all the while. Careful pour the liquid into the pie crust. Cover the crust edges with foil.
  4. Bake for 30 minutes. Remove the foil and bake for another 20 - 30 minutes. The crust edge will be golden and a knife inserted into the center will come out clean even though the custard will still look jiggly and not quite set. If you peek and feel like the crust or top is getting too dark during the last 30 minutes, you can tent the whole pie with foil.
  5. Let the pie cool and then refrigerate.
  6. I like this best served totally chilled with nutmeg sprinkled over the top.
You'll notice that the top of my pie has a weird fluffy meringue sort of appearance. If you'd like to try this you will make the filling with 3 eggs instead of 4. Separate the 4th egg placing the yolk in with the filling and the white in a separate bowl ( I used my stand mixer). Follow the instructions for making the filling. Beat the egg white until stiff peaks form. Gently fold it into the filling (it will not combine but will sort of float). Pour it into the crust and bake as directed.
Recipe by Sugar Dish Me at