Amish Bakery Custard Pie


Amish Bakery Custard Pie

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.


*Use frozen, refrigerated, or your own homemade pie crust.

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.


Chilling Time7 hr

Cooking Time45 min


  • 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

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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Would this work in a graham cracker crust?

This will definitely work (and taste delicious) with a graham cracker crust! Enjoy!

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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 justRead 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

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. :)

I DID bake the pie crust for 10 min. as I always do.

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.

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's just ooh so good.

In the UK we don't have "half and half" Can someone please tell me what it is?

Half whole milk and half cream.

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!

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.

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.

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.

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.

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. )

I've always known this pie to be called "Sugar Cream Pie."

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!


You can try whole milk, just make sure the mixture is thick during the boiling stage.

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!!!!

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 !

This is what we always called "Sugar Cream Pie". Custard Pie is made with lots of eggs in Indiana.

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

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

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!

Wonderful (as always)! Such great recipes ............ wish I had the "Mr Food" site when I was starting out learning to cook 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

Please, What is "half- and- half". It is obviously called something else in Australia.

Half and half is half milk, half cream :)

In Canada half and half is 10% M.F. Lot of people and restaurants use this for coffee.

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!!!

mine was put in the fridge now for over 14hrs and syill looks jiggly and not set what can i do???

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

correction: high altitudes cook longer

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.

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.

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. )

A custard pie without am going to try this one for sure/

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 :)

i dont want to use butter so think i can add some more cornstarch instead.

in south africa, this is called milk tart

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!

Can you use fat free half and half ?

I used 1 cup heavy cream, 1 cup 1% milk and a little evap milk and I think the custard is not as firm as I'd like it, so I would avoid fat free, I think.

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.

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.

Has anyone tried this recipe with any low fat milk?

Think I will try, interesting, usually custard pie requires eggs, right?

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

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.

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.

you did not bake it long enough.

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.

Would love to try recipe - but first need to know what is "half and half"?

you find half and half in the dairy section by the milk-it is 1/2 cream and 1/2 whole milk-it is usually by the heavy cream or whipping cream

This is good pie and not hard to make either.

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.

Does not need eggs just make it, eat it and enjoy u will love it.

I have never seen a custard pie without eggs. Is there an error in the recipe?

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.

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.

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!

Did you mean 1 cup half and half? Always looking for a good custard pie recipe but I too believe it needs eggs.

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.

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.

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.

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.

I have to agree here. Where are the eggs to make this a custard? Just what makes this "Amish"?

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.

The custard pie my grandma made had eggs, thus "custard" and she was not Amish.

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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