Amish Bakery Custard Pie
This Amish bakery classic has all the hallmarks of homemade goodness, but our Amish Bakery Custard Pie can be made with a flaky-as-can-be store-bought crust, if we're looking for an easy shortcut.
Notes
*Use frozen, refrigerated, or your own homemade pie crust.
- Here's another Amish dessert we think you'll love! Plus, check out more of our dessert favorites with this collection of 14 Classic Amish Dessert Recipes.
- If you enjoyed this recipe, be sure to check our collection of Dessert Ideas: Top 9 Recipes with Cinnamon.
- Plus, if you're looking for more sweet treats like Amish Bakery Custard Pie, check out our collection of 74 Easy Pie Recipes, Plus 5 Homemade Pie Crusts.
Did you know? This pie is also referred to as the "finger pie"! That's because the filling is traditionally stirred with a finger to avoid breaking the delicate crust. You can stick to your spoon for this recipe - we promise we won't tell! It's a delicious treat that's sure to please.
Serves8
Chilling Time7 hr
Cooking Time45 min
Ingredients
- 1 (9-inch) baked pie crust*
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 1/2 cups half-and-half
- 1/2 cup (1 stick) butter
- 1/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- Ground cinnamon for sprinkling
Read NextCoconut Cream Pie
Nutritional InformationShow More
Servings Per Recipe: 8
- Amount Per Serving % Daily Value *
- Calories 416
- Calories from Fat 237
- Total Fat 26g 40 %
- Saturated Fat 14g 71 %
- Trans Fat 0.5g 0 %
- Protein 3.7g 7 %
- Amount Per Serving % Daily Value *
- Cholesterol 58mg 19 %
- Sodium 353mg 15 %
- Total Carbohydrates 43g 14 %
- Dietary Fiber 0.4g 2 %
- Sugars 26g 0 %
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dlmilliken 1425867
May 06, 2017
The other evening I baked the Amish Bakery Custard Pie Wow what a mess I ended up with I followed the recipe to a T but when it was time to remove the pie I opened the oven door and WOW what a mess I had The custard had cooked up over the crust and formed a large shaped balloon on top of the pie What a shock and what a mess I had to clean up Cannot figure out for the life of me what happened Yes I used a pie plate as instructed I have made custard pies many times and have never had a problem Can you please tell me what could have been the problem I will say though the custard has a fantastic taste Also I always make my own pie crusts and to bake the crust before adding the custard and then baking again just…Read More was something I could not figure out PLEASE HELP I would love to make this pie again but do not ever again want the mess in my oven Thank you
Test Kitchen Team
May 09, 2017
Hi there! It sounds like you may have no pre-baked the pie crust in this recipe. This could have caused the dough to bake up incorrectly. Let us know so that we can help you out, we're here to help. :)
rac7431 2877525
Jun 18, 2019
when I have to bake a crust first I always line the bottom with some inexpensive dried beans. The weight of the beans keeps the bottom flat. Beans can be used again for that if bagged and stored in freezer. Bubbles in the bottom crust can make your crust smaller.
MT Girl in SC
Feb 15, 2016
This is very tasty! I will definitely make this again and maybe try almond extract in lieu of the vanilla. I don't care if the "custard" name is accurate or not..it's just ooh so good.
joan 2462765
Feb 11, 2016
In the UK we don't have "half and half" Can someone please tell me what it is?
Test Kitchen Team
Feb 12, 2016
Hi there! While the Test Kitchen has not tried it, we believe that "half cream" would be the equivalent substitution for half and half in the UK. If that is unavailable, then "single cream" could also be used. Thanks and enjoy!
theringalings
Apr 01, 2015
After carefully reading the reviews I decided to give this a try. I must say it came out exactly like the picture. A beautiful custard filling and without eggs intrigued me. It was perfect. That being said I found it just alittle too sweet for my liking. I definitely will make this again but cut back on the sugar. It was a beautiful pie.
meatandtaters
Feb 26, 2015
There are 60 comments about this recipe and at LEAST 50 of them are saying the SAME thing. No eggs so it CAN'T be custard. I have biscuit recipes where some call for butter, some lard, some oil and some mayonnaise but they are ALL biscuits. If you want to fix it do. If you want to whine PLEASE don't.
judylee1412 080463 4
Dec 03, 2014
I have this recipe from a friend but it is baked in the crust instead of making it on the stove and pouring into a crust. I prefer the stove top recipe as it does not make the crust soggy and has a better success rate for the filling. I bake my pie shell until very light brown and then put the prepared filling in and bake pie for about 15 more minutes.
jandslegate 932097 9
Oct 28, 2014
This is a sugar cream pie which is the state pie of Indiana , it is however an Amish recipe. Traditional custard pie is made with eggs.
judylee1412 080463 4
Dec 03, 2014
I was just about to point this out. I am from Indiana and now living in Mississippi. No one here knows what this pie is but they sure eat it if you take it to a pitch in. )
mkbnewport 3612129
Mar 04, 2014
This is delicious! It doesn't have the traditional egg custard taste (probably cause it doesn't have eggs in it) but it is definitely a keeper. In fact, I like it better than the egg custard. So easy to make too. Thanks Mr Food!
Marcie P
Nov 14, 2013
I have made this pie several times. I am not usually a "pie person" but I went back for seconds every time I made it.....It is so easy and so good!!!!
deedeebos11 391720 3
Nov 08, 2013
Glad I tried this, made it for a church dinner, BIG HIT rave compliments, gobbled up, all gone. This will now become a make again & again recipe! Reminds me of the best part of bread pudding the custard! THANKS Mr. Food test kitchen for doing video instructions, they are always a big help. It helps give me confidence when trying new recipes. Sharing the little secrets for success !
Member 4935477
Oct 29, 2013
This is what we always called "Sugar Cream Pie". Custard Pie is made with lots of eggs in Indiana.
lrsimolke 1490238
Aug 30, 2013
This is truly the best i've ever had, and so easy to make. I had extra after filling the pie so i filled 2 small pyrex glass desert bowls and even that was so delicious. I would like to know if i can add chocolate to the mix and make chocolate custard
jbmdp 6708680
Aug 22, 2013
I am a coconut custard fan.. Do you think I could just add coconut to this recipe or does something have to be omitted that wouldn't mess? Thanks, Barb
Test Kitchen Team
Aug 23, 2013
Sure you can! Add about 1/2 cup, but please do not leave anything out. There will still be enough room in the pie crust with the amount of coconut you are adding. Enjoy!
S48tal 8171427
Aug 12, 2013
Wonderful (as always)! Such great recipes ............ wish I had the "Mr Food" site when I was starting out learning to cook .....like a thousand years ago !!! Wanted to suggest that this could be made without the 'crust' for those who cannot have 'glutens,' and also awesome for those who have egg allergy's! Once again, a big thank you ........... and a pat on your back! Sincerely, 'little ole' Ohio cook,' Sherry
renglert 5270779
Aug 03, 2013
Please, What is "half- and- half". It is obviously called something else in Australia.
neldablay 4632652
Aug 03, 2013
In Canada half and half is 10% M.F. Lot of people and restaurants use this for coffee.
Marcie P
Feb 24, 2013
I made this pie the other day because I love egg custard pie. I wasn't sure if I would like it as there are no eggs in it. This is now my FAVORITE custard pie and it's so easy to make. I am sure I will make this many many times!!!
chellie21 6349149
Feb 18, 2013
mine was put in the fridge now for over 14hrs and syill looks jiggly and not set what can i do???
lrsimolke 1490238
Aug 30, 2013
if it's not set by now i imagine it's not going to...maybe you didn't cook it long enough, if you're at a high location you may have to add 10 mins to cooking time...or maybe while cooking it on the stove you didn't let it get thick enough, don't think you can go wrong by cooking it on stove for too long, i let mine get super thick, also i used 1/2 milk and 1/2 heavy whipping cream
Darla D
Jan 31, 2013
I have made this pie many, many times. It comes out perfect every time. Very quick and easy to make. We like cinnamon so I also add 1/2 tsp. to the filling. It gives it more flavor. I use the deep dish frozen pie crusts and they are the correct size. I also place the pie on a cookie sheet in case it does cook over.
wernerflo67 975307 9
Oct 08, 2012
This pie has the nicest flavor! (And I did use all 3/4 cup of sugar; had made a note to use a 1/2 cup and forgot; duh.) I am very pleased with it and I'm sure I will use this eggless custard recipe again and again.
judylee1412 080463 4
Dec 03, 2014
Mine is made with all white sugar and is not so rich. But it truly is not a custard pie. It is called Sugar Cream Pie or Hoosier Pie and is an Amish originated recipe from Indiana. It is my favorite pie in the whole universe. )
elrose1954 1331970
Sep 16, 2012
This is different from any of the Amish cookbooks I have but seeing that it does not contain eggs, I will defintely try it. Perhaps a dessert we can have a little more often :)
nkuzuolu 0194575
Sep 15, 2012
i dont want to use butter so think i can add some more cornstarch instead.
rensjackie 6304560
Sep 14, 2012
in south africa, this is called milk tart
mamacooke
Feb 08, 2013
That's exactly what I thought when I read the recipe, Melk Tart!! I lived in Capetown for two years back in the 80s, and I was promised the recipe from our local bakery in Monte Vista. Unfortunately, we left before I was able to claim it!I plan to make it in a sweet crust, which is rather like a shortbread cookie. That's how the Portuguese bakery there made it. YUM!
Bubbi551
Jun 09, 2012
I will try Fat Free Half and Half and report back soon!I think the thickener in the fat free half and half will make it even firmer.
BetsyJo
Jun 04, 2012
You could just try it--it's not that the ingredients are expensive, just what you have around the kitchen, except maybe the 1/2&1/2. I'm going to try it using 2% milk, less sugar, as ctmeintz suggested, and a nutmeg-cinnamon combo. Will let you know how it comes out.
jeannetteb 3000995
Apr 24, 2012
Think I will try, interesting, usually custard pie requires eggs, right?
Darla D
Apr 24, 2012
I always thought that a custard had alot of eggs in it. Well I made this pie and it came out perfect. VERY easy to make, and easier to eat!! Next time I think I will be putting some cinnamon in the pie not just ontop. Enjoy
triciaub
Apr 23, 2012
Ok I made this and followed the directions as shown and it never set. It came out like soup. What could I have done wrong? Help.
Darla D
Apr 24, 2012
Did you forget the corn starch? It should have thickened while you were cooking it. Mine came out perfect and was very thick (thicker than pudding) before I even chilled it. Good luck next time.
ctmeintz 9195839
Apr 23, 2012
I made this pie yesterday and I thought it was pretty good. The next time I would use only 1/2 C of sugar instead of 3/4; it was a little too sweet.
graver 4862520
Apr 21, 2012
I'm happy with all the '"Amish" recipes as well as other ones from Mr. Food! If I see a recipe that I don't want I don't complain to the world I just skip it. UGH to all the complainers. Most of us luv you Mr. Food and staff!!!! This pie was always my husbands favorite.
arlenebill 1592766
Apr 21, 2012
Does not need eggs just make it, eat it and enjoy u will love it.
jcpineslake 845225 4
Apr 21, 2012
I have never seen a custard pie without eggs. Is there an error in the recipe?
emja
Apr 21, 2012
I think I am a little disgusted by all these moaning and groaning people...for goodness sakes guys, it is a recipe that you are either willing to try, or you are not. If you have tried it, and it is not good, say so, but please don't be so negative. I love Mr Food's recipes as it is so easy to make and easy to try. Some I like and some I will not make again.
jcpineslake 845225 4
Apr 21, 2012
No one is disagreeing with the love of Mr. Food's recipes. It just seems unusual to not have eggs in a custard filling. Questioning is not a "negative" approach. Questioning seeks answers.
djotterson 3119268
Apr 20, 2012
Made a few changes... One quart of half and half, and used two eggs to make up the difference in volume. Turned out excellent. Great recipe, thank you Mr. Food and your Amish friends!
kles49 8749444
Apr 25, 2012
Did you mean 1 cup half and half? Always looking for a good custard pie recipe but I too believe it needs eggs.
pjh1984
Apr 20, 2012
It's a very nice pudding pie but it isn't custard. I've grown up eating Custard Pie and in 53 years, I have't seen one without eggs. All the Amish women I know would laugh at this. It's a Vanilla Pudding pie not a custard pie. If you present me with this and say I made custard pie for us, I'll think you can't cook worth a hoot. Again it's not a bad little pie, just not a custard pie. Don't confuse pudding with custard, they aren't the same thing.
dearcat
Jun 13, 2013
Exactly. A very nice little vanilla pudding pie. I am 76 and have been making custard puddings and pies for more than 60 years. I also had some Amish acquaintances and have many Amish recipes. You are right. They would laugh.
Muzzik
Apr 20, 2012
IF you can find it, Bird's English Custard mix will make a filling for this pie that is authentically English. Otherwise, most custards use eggs.
nanaerm
Apr 20, 2012
A traditional Amish custard pie is made with eggs and that is what "sets" it into a delicate filling. This sounds more like a pudding base. The sprinkle is also not traditional as nutmeg is the accepted standard.
babyuggie 3790446
Apr 20, 2012
I have to agree here. Where are the eggs to make this a custard? Just what makes this "Amish"?
stargazerv2000
Apr 20, 2012
I totally agree. And again what makes all these recipes "Amish" ? Such as the ones that list mixes as an ingredient. Who care's if they are Amish or English, never makes the food any better than another.
stargazerv2000
Apr 20, 2012
The custard pie my grandma made had eggs, thus "custard" and she was not Amish.
Singeli
Apr 20, 2012
This sounds like a Cinnamon Pie I once had at a Jamaican resort. It had cinnamon in the pie itelf, not just sprinkled on the top. Been looking for the recipe for years and years.
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