If you love old-fashioned desserts that are simple, delicious, and easy on the grocery budget, you are going to love this Amish bakery custard pie! This classic pie is made with a handful of everyday ingredients and a simple pie crust, making it a wonderful dessert for just about any occasion.
There is something special about homemade pies that remind us of simpler times. Amish-inspired recipes are often known for their humble ingredients and comforting flavors, and this custard pie is no exception. With its creamy, sweet filling and tender crust, it is a dessert that feels like something straight out of a country bakery.
Why You’ll Love This Amish Custard Pie
One of the best things about this recipe is how easy it is to make. You don’t need fancy ingredients, expensive baking supplies, or hours in the kitchen to create a delicious homemade dessert.
You can make your own pie crust from scratch or save time by using a store-bought crust. Either option works beautifully! The custard filling comes together with just a few basic ingredients you probably already have in your kitchen.
This pie is also a fantastic frugal dessert. When you are trying to stretch your grocery budget, recipes that turn simple pantry staples into something special are always a welcome addition to your recipe collection.
A Simple Pie for Any Day or Holiday
Amish bakery custard pie is perfect for so many occasions. Serve it after a Sunday family dinner, bring it to a potluck, or add it to your holiday dessert table. It would be a lovely addition to Thanksgiving, Christmas, Easter, or any family gathering.
Of course, you don’t need a special occasion to enjoy a slice! Sometimes the best reason to bake a pie is simply because you want something sweet after dinner.
The creamy custard filling pairs wonderfully with the flaky pie crust, creating a comforting, old-fashioned dessert that doesn’t need a lot of extra fuss. You can serve it as is or add a little whipped cream for an extra-special treat.
Tips for Making the Perfect Custard Pie
For the best results, follow your recipe’s baking instructions carefully and allow the pie to cool completely so the custard has time to set. Since custard pies contain eggs and dairy, refrigerate leftovers promptly after cooling.
If you are using a store-bought pie crust, you can save even more time without sacrificing that homemade dessert feeling. And if you enjoy making pie crust from scratch, this is a wonderful recipe to pair with your favorite homemade crust.
A Must-Make Old-Fashioned Dessert
If you are looking for an easy, delicious, and budget-friendly dessert, give this Amish bakery custard pie a try! With simple ingredients, minimal preparation, and plenty of old-fashioned charm, it is a recipe worth keeping.
Whether you make it for a holiday celebration or an ordinary weeknight dinner, this creamy custard pie is a sweet reminder that homemade desserts don’t have to be complicated or expensive to be wonderful. Grab your pie crust and a few pantry staples, and get ready to enjoy a delicious slice of homemade goodness!
Amish Bakery Custard Pie
This easy Amish Bakery Custard Pie is a creamy, old-fashioned dessert made with simple, budget-friendly ingredients and a flaky pie crust. With just a little prep time, you can make this delicious homemade pie for family dinners, holidays, or any day you're craving something sweet!
Ingredients
- 1 (9-inch) baked pie crust homemade or store-bought
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 2 1/2 cups half-and-half
- 1/2 cup butter 1 stick
- 1/4 cup packed brown sugar
- 1 tsp vanilla extract
- ground cinnamon for sprinkling
Instructions
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Prebake your homemade or store-bought pie crust at 475 F degrees for 8 to 10 minutes.
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Reduce heat to 325 F degrees for the pie.
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In a medium saucepan, combine sugar, cornstarch, and salt. Whisk in the half-and-half and cook over medium heat until the mixture is thickened and bubbly, stirring occasionally.
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Remove from heat, add butter, brown sugar, and vanilla and stir until butter is melted. Pour into baked pie shell and sprinkle lightly with cinnamon.
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Bake 35 minutes; center of pie will not be set. Cool pie 1 hour, then refrigerate 6 to 8 hours, or until ready to serve. Pie will set upon chilling. Cover for longer storage.
